The food itself is only part of the equation. For dry foods, moisture, heat, oxygen and pests are among the biggest threats to quality. Airtight, food-grade containers and a cool, dry, dark storage area can help extend shelf life.
The US National Center for Home Food Preservation recommends storing dried foods in clean, dry and insect-proof containers. Utah State University Extension also recommends appropriate airtight packaging for long-term storage of foods such as white rice.
For most households, the simplest approach is to store foods the family already eats, label them with purchase dates and rotate the stock regularly. And an emergency pantry should not be limited to food. Drinking water, salt and a way to cook without electricity or gas are also important.
Note: The long-term figures above are general storage estimates shared by Dr Shah and should not be treated as guaranteed shelf lives. Actual storage life varies with the food, packaging and conditions.
