Stockpiling Causes Shortages and Raises Prices
Here’s a Different Way of Preparing
Back in 2020 when we were beginning to see the devastating possibilities of Covid disrupting our lives, people started to stockpile goods. A toilet paper shortage became a dire warning…
Get ready Americans! Your life of abundance is about to change.
Social media was inundated with conversations about growing gardens. Grocery store shelves were bare and everyone in a frenzy began to buy 10 bottles of Advil and 20 cans of beans at a time.
Little by little, life returned to normal, however.
Eventually, I suspect that the average person began to relax. Five years later, many have returned to their old way of living. Modern Americans often live paycheck to paycheck, even those who make a lot of money. To run a kitchen week to week is also a common practice. If by the end of the week, there is little left in your refrigerator, freezer, or on your shelves, then you’re living week to week. Once the scare was over, many if not most began to slack off.
Suddenly, panic mode is taking hold again.
Social media chatter is centered around preparing for the upcoming inauguration in January. People are worrying about impending tariffs and how that will affect the prices of many items. A stockpiling frenzy is beginning to build once again.
There’s a problem with panic stockpiling, however.
It not only creates shortages but also raises prices. In other words, by making a run on the grocery stores, we create problems for ourselves that probably could be avoided.
Do you know what would work much better?
How about creating a lifestyle that keeps the larder full all year? In other words, a gradual restocking rather than a sudden massive act. I admit, covid gave me quite a wake-up call, too. I bought a small chest freezer, something I hadn’t owned for some time. I bought a food vacuum sealer. I expanded my garden.
I also developed a 90-day food plan so I’d never again find myself with an empty larder if there’s a sudden emergency.
The 90-day food plan consists of 12 go-to meals that we tend to enjoy at least twice every month. I chose our favorite meals because I didn’t want to end up with 20 cans of expired beans on my shelves. The ingredients for these meals are replaced regularly. New purchases are stored in the back, and older ones are brought forward for immediate use.
Five years later, I still operate much the same in my kitchen.
Yes, I go to the store regularly for fresh produce, but there are always 12 meals in the larder at any given time that I can pull out when needed. I’m no genius, just practical.
Is another emergency on the horizon?
I don’t know. But whether we hit another bumpy patch or not, I urge people to develop a plan for gradual restocking. Just like we should have money laid back to get us through at least 90 days if we lose a job, our kitchens should reflect the same forethought.
Please feel free to share any ideas that you might have in the comment section.
Teresa is an author and professional myth buster. You can find her books on Amazon.
