Stocking up on food isn’t just for doomsday preppers or folks living off-grid. With prices creeping higher and higher — and economic uncertainty looming like a thundercloud over an outdoor wedding — it just makes sense to be a little more intentional with how we fill our carts and pantries.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
In the “olden days” — which I now define as before alpha-gal and before the pandemic (so, before 2020) — I stocked up on food when a winter storm was on the way or tornado season had me jumping at every weather siren. Occasionally, I’d add a few extra cans of tomatoes or a bag of quinoa to my shopping cart if it was on sale.
Sometimes, my system worked beautifully. Other times? Not so much. Like the Costco carton of canned black beans I forgot in the basement pantry until they were well past their expiration date. Or the frozen bananas I dreamt of turning into smoothies but never made it past a game of freezer Tetris.
With food prices soaring and whispers of economic instability growing louder each day, stocking up on food the right way seems more important than ever. If you’re wondering how to make wise choices without wasting money (or precious freezer space), you’re not alone. These are the items I keep in my alpha-gal pantry.
In This Article
Why are People Stocking Up on Food?
It’s not just your imagination. Food prices are higher than they used to be. And it’s not just turkey bacon or fresh eggs this time. From coffee and chocolate to olive oil and canned goods, it feels like every trip to the store comes with a little more sticker shock than the last.
While none of us can predict the future (and if you can, please call me to pick the next Powerball numbers), a few things push people to be more mindful about stocking up on food these days. Inflation continues to erode our purchasing power. There’s growing concern that we may be inching toward a recession. On top of that, with tariffs looming, imported items are especially vulnerable to price hikes. And, you might be surprised at what foods we heavily rely on other countries to supply.
That’s why more and more Americans are taking a proactive approach. Instead of panic buying three gallons of milk and wiping out the bread aisle the night before a snowstorm, we’re slowly building a pantry filled with shelf-stable favorites. We’re investing in pantry staples that we actually eat. And we’re choosing to be prepared — not panicked — for whatever lies ahead.
Coffee
If coffee is your brew of choice, now might be the time to stock up on your favorite beans. Unlike tea — which grows in over 15 US states — domestic coffee farming is limited to just Hawaii and California, and even there, production is small-scale and can’t keep up with our collective caffeine cravings.
Most of our coffee is imported. In fact, according to the USDA, about 80% of the unroasted coffee beans coming through the US borders in 2023 was from Latin America, with Brazil (35%) and Colombia (27%) leading the way. And here’s the buzzkill: New tariffs on coffee imports could push prices higher, so securing your stash now might be a smart move.
How to Store Coffee Long Term
- Choose whole beans over ground coffee: Whole beans stay fresher longer and retain more flavor. Grind only what you need, when you need it.
- Freeze for extended storage: You can freeze whole beans in airtight, opaque containers or freezer bags. Divide into small portions to avoid repeated thawing and refreezing, which can degrade quality.
- Avoid moisture exposure: Before freezing, make sure beans are completely dry. Condensation can affect flavor and lead to freezer burn.
Olive Oil
If you’re like me (and I know I am), olive oil is a daily replacement for butter. I use it to saute mushrooms, fry eggs, bake muffins, and more. So now might be the time to stock up.
The USDA reports that the United States is the second-largest consumer of olive oil globally, yet domestic production (primarily in California’s Central Valley) covers only about 5% of consumption. As an important part of the Mediterranean diet, it should be no surprise that some of the best olive oils come from Mediterranean countries like Italy, Greece, and Portugal. In addition to potential tariffs, recent droughts in these regions have reduced production and increased prices.
How to Store Olive Oil Long Term
- Buy in smaller bottles: While a Costco-sized bottle of olive oil can be a great deal, it begins to degrade once opened. Choosing smaller bottles (think 500 ml rather than a liter) helps ensure you finish it while it’s fresh.
- Avoid storing near the stove: It’s understandable to want to keep olive oil an arm’s length from your cooking surface, but heat can shorten olive oil’s shelf life. Instead, store it in a cabinet or pantry away from heat sources.
- Don’t decant into clear containers: Stick with the original dark glass, or use stainless steel or ceramic dispensers if you’re transferring oil. Light quickly degrades oil quality.
Chocolate
Chocolate lovers, brace yourselves. The cost of your favorite sweet treat is rising, and it’s not just due to tariffs. West Africa, responsible for about 60% of the world’s cocoa supply, has been grappling with severe challenges. Extreme weather conditions and plant diseases, like the cacao swollen shoot virus, have significantly reduced cocoa yields. Consequently, cocoa prices have soared, reaching record highs in 2025.
With the United States relying almost entirely on imported cocoa, chocolate prices are climbing fast. And if you’ve noticed smaller packages or reformulated products, you’re not imagining things — that’s one way companies are responding to the cocoa crunch.
How to Store Chocolate Long Term
- Keep it cool and dry: Keep chocolate at a consistent temperature between 55°F and 65°F. Avoid moisture and fluctuating temps that can lead to fat- or sugar bloom.
- Skip the fridge: It can cause chocolate to seize or develop a gritty texture.
- Consider cocoa powder: It has a much longer shelf life than chocolate bars and is great for baking, smoothies, and more.
Maple Syrup
Maple syrup is more than just a pancake topping. In our alpha-gal kitchen, it’s our go-to sweetener for everything from coffee and cocktails to oatmeal and salad dressing. Its rich, earthy sweetness brings depth to both savory and sweet dishes — and it’s naturally animal-free.
While northeastern states like Vermont, Maine, and New York are known for their maple syrup production, the US still can’t meet its own demand. According to the USDA, Americans import nearly 80% of their maple syrup from Canada. That makes it vulnerable to the same market forces, like tariffs and supply chain issues, that are raising prices on other pantry staples.
How to Store Maple Syrup Long Term
- Leave it sealed until needed: Unopened, pure maple syrup is shelf stable and can last for years if stored in a cool, dark place. Just be sure that the seal is intact and keep the bottle away from direct sunlight or heat.
- Refrigerate after opening: Store maple syrup in the refrigerator to prevent mold and maintain freshness (even if the label doesn’t say so).
- Monitor for crystallization: Over time, the natural sugars in maple syrup can crystallize. If that happens, gently warm the container in hot water or microwave it in short bursts to dissolve the crystals.
Nuts
Whether you’re grabbing a handful for a protein-packed snack or blending them to create a creamy, dairy-free milk, nuts are a big part of most alpha-gal kitchens. Almonds, walnuts, and pecans are grown domestically and widely available in the US. If you’re a fan of cashews or macadamia nuts, it’s worth noting that the US imports most of these varieties.
In 2023, the US imported nearly 159,000 tons of cashews, with Vietnam supplying over 88% of that total. Similarly, the US is among the top importers of macadamia nuts, sourcing significant quantities from countries like South Africa and Australia. With potential tariffs and global supply chain disruptions, now is a good time to squirrel some away.
How to Store Nuts Long Term
- Freeze high-fat nuts like walnuts and pecans: These varieties go rancid faster than others. Freezing helps preserve their flavor and nutritional value for up to a year.
- Avoid storing chopped or roasted nuts long term: They spoil faster than whole, raw nuts due to increased surface area and exposure to oils. Wait to chop or roast until ready to use.
- Use vacuum sealing for bulk storage: Removing air helps extend shelf life and keeps nuts fresh longer — especially useful for those varieties that you reach for less frequently.
Spices
A little smoked paprika can turn plain homemade hummus into something magical, and a sprinkle of cinnamon brings unexpected warmth to your morning oats. But here’s the catch: Most of those little jars on your spice rack didn’t start out anywhere near your local grocery store.
While some spices like oregano and mustard seed are grown domestically, the US imports a significant portion of its spice supply. According to the USDA, seven spices — including vanilla beans, black and white pepper, capsicums, sesame seeds, cinnamon, mustard, and oregano — account for over 75% of the total annual value of US spice imports. Most of these imports come from countries like Indonesia, Mexico, India, Canada, and China. With potential tariffs and global supply chain disruptions, now is a smart time to stock up on your favorite spices.
How to Store Spices Long Term
- Opt for whole spices: Whole spices retain their potency longer than ground ones. Grinding them as needed ensures maximum flavor.
- Label and date your spices: Clearly label your airtight containers with the spice name and the date of purchase to keep track of freshness.
- Keep away from light, heat, and moisture: Store spices in a cool, dark place, away from direct sunlight, heat sources (like stoves or ovens), and humidity (like near the dishwasher). These elements can cause spices to lose their flavor more quickly.
Fresh and Frozen Fruit
In addition to being easy-to-grab, healthy snacks, fruit purees are a great way to add moisture to dairy-free baked goods. While some fruits, like apples and berries, are grown domestically, the US imports many tropical favorites. For example, the majority of bananas, mangoes, and pineapples consumed by Americans comes from countries like Guatemala, Ecuador, and Costa Rica. In fact, Guatemala is a leading exporter of bananas to the US.
With recent tariffs and global supply chain disruptions, most Americans expect price increases for these imported fruits. Stocking up on frozen (if you have the freezer space) or canned versions can help you cope with higher prices in the future.
How to Store Fresh and Frozen Fruit Long Term
- Choose the correct format: Consider your storage space. While frozen fruits are picked at peak ripeness and retain most of their nutrients, most people have less freezer space than room in their pantry. That may make canned fruit a better option.
- Freeze ripe, fresh fruit in portions: Source local, seasonal fruit and freeze for later. Slice fruit like peaches, freeze on a baking sheet, then transfer to airtight freezer bags. This keeps them from clumping together.
- Don’t wash berries before freezing: Washing adds moisture, which can cause clumping and freezer burn. Rinse just before using.
Rice and Beans
This dynamic duo is the foundation of an affordable, easy-to-prepare, and satisfying meal in many cultures. Whether you’re simmering a pot of red beans and rice or digging into a black bean burrito bowl, this pairing offers plenty of versatility and comfort.
When eaten together, rice and beans form a complete protein, providing all nine essential amino acids that our bodies can’t produce on their own. With a long shelf life, impressive nutrition profile, and low cost per serving, rice and beans are a practical addition to any alpha-gal pantry.
How to Store Rice and Beans Long Term
- Freeze beans or rice before long-term storage: A few days in the freezer will kill any insect eggs before you transfer them to your pantry containers.
- Avoid seasoning before storing: Don’t pre-season dry beans or rice that you plan to store. Salt and other seasonings can pull in moisture, shortening shelf life and increasing the risk of spoilage.
- Consider vacuum sealing or oxygen absorbers: If you plan to store rice and beans for the long haul, vacuum sealing or tossing an oxygen absorber packet into the container can significantly slow spoilage.
- Use food-grade buckets with gamma lids for bulk storage: These lids screw on and off easily, keeping out moisture and pests while allowing easy access.
Pasta and Grains
Pasta and grains are pantry essentials that offer versatility, long shelf life, and nutritional value. From spaghetti and macaroni to rice (which we covered above) and quinoa, these staples can serve as the foundation for a variety of alpha-gal friendly meals.
While the United States produces a significant amount of wheat and other grains (especially here in the Midwest), it also imports various grain products to meet consumer demand. These imports primarily come from Canada, the European Union, and Asia. This reliance on imports means that global supply chain disruptions and trade policies can impact the availability and price of certain grain products.
How to Store Pasta and Grains Long Term
- Freeze grain products before pantry storage: Like with rice, freezing grains for three to five days kills any potential insect eggs, especially in items bought from bulk food bins.
- Avoid storing in original packaging long-term: Transfer pasta and grains to airtight containers. Paper and cardboard allow in air, moisture, and pantry pests.
- Store whole grains separately: Whole wheat pasta, brown rice, and other whole grains contain oils that can go rancid faster than refined versions — use these products more quickly or keep them in the fridge or freezer.
Canned Goods
From diced tomatoes to beans, canned vegetables, and meats, these shelf-stable items can be lifesavers during emergencies or when fresh produce is scarce. They require no refrigeration, are easy to prepare, and can form the base of many meals.
While the US produces a significant amount of canned foods domestically, it imports over 46,000 shipments of canned foods annually, primarily from China, Thailand, and Singapore. This reliance on imports means that global supply chain disruptions and trade policies can impact the availability and price of certain canned goods.
And, there are the cans themselves. While steel food can manufacturers like Sonoco have multiple facilities across the United States, materials like the tin mill steel used in can production are imported from countries like Canada, Germany, and China.
Given their long shelf life and nutritional value, it’s wise to stock up on a variety of canned goods. Some top choices include:
- Canned vegetables: green beans, corn, peas, and carrots
- Canned fruits: peaches, pears, and pineapple
- Canned proteins: Tuna, salmon, chicken, and beans are all a good source of protein for alpha gals.
These items can provide essential nutrients and variety to your meals, especially when fresh options are limited.
How to Store Canned Goods Long Term
- Avoid storing cans directly on cement floors: Concrete can transfer moisture and lead to rust. Use shelving or place cardboard underneath in basements or garages.
- Don’t stack too high: This helps you spot dents or bulging more easily and prevents damage from stacking weight.
- Keep labels intact: The printed expiration date is often only on the label — removing it can make it hard to track freshness or contents. And the last thing you want to do is open what you think is a can of white beans and discover it’s actually peach halves.
Shelf-Stable Plant-Based Milks
If you’re an alpha-gal who avoids dairy products, I don’t need to tell you that plant-based milks are an essential ingredient to have on hand. Manufacturers typically package them for extended shelf life.
The US market offers a variety of shelf-stable plant-based milks, including:
While some of these are produced domestically, others are imported to meet consumer demand. Almond milk remains the most popular plant-based milk in the US, accounting for more than half of sales by value. But if you want milks derived from heavily imported nuts (I’m looking at you, cashews or macadamia nuts), then global supply chain disruptions and trade policies can impact their availability and price.
How to Store Shelf-Stable Plant-Based Milks Long Term
- Stock what you actually use: Different brands and bases (like oat, almond, or soy) can vary in taste and texture. Stick with your favorites so that none go to waste.
- Check for Tetra Pak packaging: These cartons are designed for extended shelf life without refrigeration. Look for undamaged, sealed packages for optimal storage.
- Shake before using: Even unopened, plant-based milks can settle over time. A quick shake helps redistribute the ingredients before pouring.
Tips for Stocking Up on Food
Stocking up doesn’t just mean filling every shelf in your pantry or stuffing your deep freeze to the brim — it’s also about being thoughtful, strategic, and resourceful. These simple, time-tested tips will help you build a stash of food that’s fresh, practical, and easy to manage, whether you’re prepping for emergencies, want to get ahead of rising prices, or are just trying to avoid more trips to the store.
Rotate and Refresh
- Use the “first in, first out” rule: Always use the oldest items first to avoid waste.
- Label clearly: Mark containers and packages with the purchase or freeze date.
- Do a quarterly pantry check: Replace expired items and take stock of what you’re actually using.
Store for Shelf-Life Success
- Take stock of your storage space: Before buying in bulk, consider how much shelf, pantry, or freezer space you realistically have. It’s better to build your stash slowly than cram everything into a corner where you’ll forget to check.
- Keep it cool and dry: Avoid temperature swings and humidity. Pantries, closets, and basements work well.
- Don’t store food on concrete: Use shelves, pallets, or liners to prevent rust and moisture transfer.
- Avoid light exposure: Use opaque containers or keep items in dark spaces to preserve quality.
Package with Purpose
- Transfer items to airtight containers: It keeps out air, pests, and odors, especially for grains, nuts, and flours.
- Use vacuum sealing or oxygen absorbers: These tools extend shelf life for dry goods and bulk purchases.
- Freeze before storing long term: A few days in the freezer can kill moth eggs in grains, beans, or flour.
Buy Only What You’ll Actually Eat
- Stock your usual staples: Choose shelf-stable versions of what you already use — don’t buy for a hypothetical meal.
- Don’t overdo “just in case” foods: If it’s not something you regularly eat, the odds are that you won’t use it before it expires.
Be a Strategic Shopper
- Buy two instead of one: For shelf-stable items like canned goods or rice, double up to build your stash gradually without blowing your food budget all at once.
- Shop sales and use coupons: Focus on staples with a long shelf life.
- Choose store brands or generics: They’re often just as good and more budget friendly.
Emergency-Ready Essentials
- Non-perishables are key: Focus on foods that don’t need refrigeration (think dried beans, peanut butter, and canned veggies).
- Don’t forget a manual can opener: Electric appliances won’t help you access your stash if the power goes out.
- Have backup cooking methods: A camp stove, charcoal grill, or solar oven can come in handy in emergencies.
Know Your Dates
- “Sell-by” isn’t the same as “use-by”: Most foods are still safe and tasty past the sell-by date. Use and trust your senses.
- Monitor expiration dates: Keep a running list or inventory sheet if it helps you stay on top of rotation. Donate items that you don’t think you will use before the expiration date to a local food pantry.
Are You Stocking Up on Food?
You’ve seen my list. Now I’d love to hear from you! Are you stocking up on food this year? What alpha-gal friendly essential items are in your pantry? Do you have a clever tip or space-saving trick that’s helped you avoid waste? Drop your thoughts and advice in the comments below.
