By Rebekah Hall
University of Arkansas System Division of Agriculture
Jan. 23, 2026
LITTLE ROCK — Many people in Arkansas are stocking up on the usual essentials like milk, bread, and eggs as a winter storm approaches. However, extension experts suggest focusing on non-perishable foods that are more practical during emergencies.
“When storms hit, people often rush to grab the ‘panic-buying trinity’—bread, milk, and eggs,” said Quad Whitson, a culinary nutrition expert at the University of Arkansas. “These items can spoil quickly, especially during power outages.”
Instead, he recommends grabbing nutritious, shelf-stable foods like canned beans, nuts, dried fruits, and peanut butter. These items last longer and often require little to no cooking, which is crucial if the power goes out.
Another smart tip is to create a designated area in your pantry for emergency foods. This makes it easy to find what you need quickly during a crisis.
**Keeping Food Safe During Outages**
Teresa Henson, an extension assistant professor, stresses the importance of food safety. Emergencies can lead to power outages and potential water contamination. Here are expert-recommended steps to keep food safe:
- Freeze water bottles or gel packs to help keep your food cold.
- Have a cooler ready for perishable items.
- Ensure your refrigerator is at or below 40°F and your freezer is at or below 0°F.
During a power outage:
- Keep refrigerator doors closed. Food can stay safe up to four hours in the fridge and 24 hours in a half-full freezer.
- If possible, store perishable items in a cooler with ice.
After the power comes back:
- Trust your instincts: if in doubt, throw it out, especially for perishable items like dairy and meats.
- Check the temperature of food kept in coolers. Discard anything above 40°F.
Henson also recommends storing at least three days’ worth of water—about one gallon per person per day—to ensure hydration if supplies run low.
**Avoid Outdoor Food Storage**
Storing food outside in cool weather may seem smart, but it poses risks. Whitson warns, “Temperatures can change rapidly, and even a sunny winter day can warm your cooler to unsafe levels. Perishables left in the ‘danger zone’ (between 40°F and 140°F) can spoil quickly.”
As a rule of thumb, if any cold food has been above 40°F for more than two hours, it’s safer to throw it out.
In a recent survey, nearly 60% of Americans reported feeling unprepared for emergencies. Being mindful about food preparedness can make all the difference. Following expert advice and having a solid plan can help you stay safe and nourished through unexpected events.
To learn more about emergency food management, check out resources from the Centers for Disease Control and Prevention.
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Food Safety, Extension, Winter Storms
