Food Procurement and Storage for Remote Construction

The One Community food infrastructure and plan for food procurement and storage during remote construction is designed to meet the needs of vegans, vegetarians, omnivores, and everyone in between (lactovegetarians, pescatarians, ovo vegetarians, etc.). To meet these diverse nutritional needs and desires, foundational food items were chosen that are easily adaptable. These items include fruits, vegetables, grains, legumes, and starchy vegetables.

The food selection for food procurement and storage is based on core principles and nutrition calculations found below. Three prepared meals will be served daily, with additional food bar options and will be based on rotating seasonal and perishable staple items that will comprehensively cover diverse dietary needs. There will be a rotation to vary the staple foods from day-to-day, while using staple leftovers in following meals to minimize waste.

This page contains the open source plans that we will be using for procuring and storing food for approximately 50 people during our transition period onto the property. To see calculations and reasoning behind the nutritional aspects of these menus, please see our Sustainable Food Nutrition Calculations page. To see the reasoning behind how One Community has designed these for implementation during construction of sustainable teacher/demonstration communities, villages, and cities, please see our complete Food Self-sufficiency Transition Plan page. To see how we plan to prepare and eat these foods, please visit the Food Bars page.

To make replication as easy as possible, we’ve provided the following sections related to food procurement and storage:

• What is a Food Procurement and Storage Plan
• Why Open Source a Food Plan
• Ways you can contribute to this
• Key consultants to this component
• Food Procurement and Storage Overview
  • Sustainable Eating Design Principles and Calculations
  • How Much Food is Necessary?
  • Summary of Needs for 50 Active Adults
  • Choosing Foods and How to Buy Them
  • Bulk Goods Pantry
  • Shopping List and Recipes
  • Cost Analysis
• Mariposa, California Case Study
  • Key Considerations for Food Procurement and Storage in Mariposa
  • Climate Adaptability
  • Local Infrastructure
  • Choosing Foods and How to Buy Them
  • Foundational Foods
  • Bulk Goods Pantry
  • Suggested Initial Dry Pantry
  • Storage Pantry Overview for Mariposa
  • Climate Control Measures
  • Preparation & Procurement in Mariposa
  • Procurement, Storage, & Preparation of Grains
  • Procurement and Storage of Roots Vegetables & Alliums
  • Preparation in Mariposa
  • Procurement, Storage, & Preparation of Legumes, Nuts, & Seeds
  • Procurement, Storage, & Preparation of Dried Fruits
• Transportation and Shipping plan
• Inventory Management Systems
• Evaluation and Improvement
• Water Management
• Waste Management and Composting Food Waste
• First-In-First-Out (FIFO)
• Just-In-Time (JIT)
• SAP Material Management (SAP MM)
• Enterprise Resource Planning (ERP)
• Resources
• Summary
• FAQ

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WHAT IS A FOOD PROCUREMENT AND STORAGE PLAN

A food procurement and storage plan outlines how a group can source, purchase, and store food in a way that is cost-effective, nutritionally balanced, and scalable for different group sizes. It provides specific guidelines for choosing ingredients, ordering in bulk, managing inventory, and minimizing food waste.
For One Community, this plan supports the goal of feeding 20 to 50+ people with affordable and healthy meals while transitioning to long-term food self-sufficiency. It includes strategies for both short-term and long-term food storage, recommendations for optimal storage conditions, and scheduling systems for regular ordering of both fresh and shelf-stable foods.
The plan also integrates tools for calculating shopping needs based on nutritional targets, group size, and activity levels. It is designed to adapt as the community grows and as new food production infrastructure, such as gardens and greenhouses, are implemented.

WHY OPEN SOURCE A FOOD PLAN

This food procurement and storage strategy is part of our plan to make it easier for others to create a healthy, sustainable, and delicious food program into their projects in any situation where people are looking to establish a temporary kitchen and prepare food for large groups of people over long periods of time. We’ve chosen the below foods and correlating recipes because they’re relatively, affordable, convenient, and easy to execute while providing proper nutrition and a fairly wide variety of foods and flavors.

Once we’ve finished this tutorial and open sourced all the updates, modifications/clarifications, and learnings from our experience implementing food vars as part of our Food Self Sufficiency Transition Plan with volunteer builders as part of our crowdfunding campaign, we’ll further evolve it with our core team through building the complete Earthbag Village (Pod 1) and Duplicable City Center^®. Our goals in doing all this is:

• To provide menus and meals that can be of benefit to any group
• To demonstrate and share the healthiest and most delicious choices we’ve come up with so far
• To make the food production aspect of DIY sustainable building easier and more affordable for others

WAYS TO CONTRIBUTE TO EVOLVING THIS SUSTAINABILITY COMPONENT WITH US

SUGGESTIONS | CONSULTING | MEMBERSHIP | OTHER OPTIONS

KEY CONSULTANTS TO THE FOOD SELF-SUFFICIENCY TRANSITION PLAN

Adam Weiss: Kitchen Operations Project Manager
Benjamin Sessions: Strategic Sales and Real Estate Development Entrepreneur and Food Connoisseur
Brian Storz: Culinary Project Manager
Chelsea Mariah Stellmach: Project Manager
Dr. Matt Marturano: Naturopathic Doctor & Holistic Recruiter
Sandra Sellani: Business Author, Speaker, Consultant, and Vegan Chef
Tanmay Raju Koparde: Industrial Engineer
Tyson Den-Herder: Educator and Electrical Engineer

FOOD PROCUREMENT AND STORAGE OVERVIEW

To make replication as easy as possible, we’ve provided the following sections related to food bar creation:

• General Overview
• Sustainable Eating Design Principles and Calculations
• How Much Food is Necessary?
• Summary of Needs for 50 Active Adults
• Choosing Foods and How to Buy Them
• Bulk Goods Pantry
• Shopping List
• Cost Analysis

GENERAL OVERVIEW

The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, omnivores, and everyone in between. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables. We plan to purchase non-perishables on a two month cycle, and fresh foods on a two week cycle.
The food selection for food procurement and storage will be based on core principles and nutrition calculations found below. The food will be served on food bar buffets on a daily basis, based on rotating seasonal and perishable staple items that will cover much of the daily dietary needs. This includes items that are coming from our bulk items, especially grains and root vegetables. There will be a rotation to vary the foundational foods from day to day, while using the same foods for both lunch & dinner on the same day to cut down on preparation time.

SUSTAINABLE EATING DESIGN PRINCIPLES AND CALCULATIONS

The procurement, preparation, and consumption of food will take up a large portion of the group’s financial and temporal resources, and even more so in the beginning. Since there are so many differing opinions and theories about nutrition and diet, it is important to have a set of core principles that govern how decisions will be made with respect to these.

Here are a set of proposed principles to adopt, as suggested by our consultant Dr. Matt Marturano, and which can be adapted to suit the needs of any group (explanations for each can be found on our Sustainable Food Nutrition Calculations page):

1. Nutritionally-complete meal plans – Minimum of 100% RDA for nutrients
2. Nutrition-dense foods – quality comes first
3. Minimizing spoilage/waste – through food selection & storage
4. Food education – including macronutrient and micronutrient content & needs
5. Replicable recipes – straightforward/easy
6. Adaptable recipes – for changes in group sizes and activity levels
7. Taste and presentation – food that is inherently pleasurable
8. Coherence – food policy seeks the highest good for the individuals/groups it effects

SUMMARY OF NEEDS FOR 50 ACTIVE ADULTS

Details of “Other” Veggies (30 lb daily)

In the early stages of this project, general nutritional guidelines were created to help plan meals for approximately 50 active adults. These original guidelines provided a foundational understanding of how to shop and plan meals in a balanced way, focusing on macronutrient distribution—carbohydrates, fats, and proteins—as well as basic vitamin and mineral needs.

Dr. Matt Marturano developed this comprehensive framework for feeding a group of 50 active adults with mixed dietary needs (40% omnivore, 30% vegetarian, 30% vegan). His calculations outline ideal daily and weekly quantities across key food categories (including animal and plant proteins, fruits, vegetables, grains, and legumes) to ensure complete nutrition. For example, these calculations suggest procuring 700 lbs of vegetables, 188 lbs of whole grains, and 70 dozen eggs per week. These supplies would provide a balanced nutritional foundation for diverse dietary preferences.

However, we’ve since evolved our approach. Now that we have developed specific recipes and completed full weekly menus, we’ve also created comprehensive spreadsheets that auto-generate detailed shopping lists. These tools eliminate the need for generalized bulk shopping. Instead, we now shop based on actual planned meals, ensuring efficiency, reducing food waste, and improving nutritional consistency.

The recipe pages can be found here:

The real innovation, however, lies in how we serve these meals. Each meal that is offered—whether an egg-based dish, a vegan soup, or another option—comes with clearly defined macronutrient ratios and key nutritional data. Alongside each meal, we provide a food bar, a curated selection of additional food items such as proteins, starches, and vegetables. A posted nutrition sheet will describe the nutrient composition of the base meal and explain how each item on the food bar can modify the balance of the meal.

This allows individuals to personalize their nutrition. If someone requires more protein, they can choose scrambled eggs or a hard-boiled egg. If more carbohydrates are needed, options like potatoes or grains are available. If additional fats or micronutrients are needed, items like nuts or leafy greens may be added.

VIDEOS COMING: HOW TO USE THE FOOD BARS TO MAXIMIZE HEALTH, SATIETY, AND ENERGY

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE TO HELP CREATE ALL THE TUTORIAL VIDEOS FASTER

From the standpoint of complete nutrition, Dr. Matt Marturano calculated it would be ideal to have food from each of these categories on a daily basis to feed a group of 50 adults that have a mix of omnivore and vegan needs:

Animal Protein

• Meat – 6 lb
• Eggs – 7 doz
• Dairy – 85 servings (incl. Alt dairy)

Plant Protein

• Grains – 20 lb
• Legumes – 20 lb
• Nuts & Seeds – 10 lb
• Root veggies – 30 lb
• Fresh Fruit – 30 lb
• Dried Fruit – 2 lb
• “Other” veggies – 30 lb
  • Light Greens – 2 lb
  • Dark Greens – 4 lb
  • Cruciferous – 4 lb
  • Alliums – 4 lb
  • Mushrooms – 4 lb
  • Misc – 10 lb

Details of “Other” Veggies (30 lb daily)

• Dark Leafy Greens (e.g. spinach, kale, collards, mustard greens, chard, etc.) 4 lb per day. To keep things simple, they can be out on the bar for salads at lunch & dinner, and sometimes in a cooked format (i.e. lightly steamed) for dinner.
• Light Leafy Greens (leaf lettuce, iceberg lettuce, romaine, etc.) 2 lb total per day
• Cruciferous veggies (cabbage, broccoli, cauliflower, kohlrabi, etc.) 4 lb total per day
• Alliums (onions, garlic, leeks, shallots, scallions etc.) 4 lb total per day
• Mushrooms (crimini, maitake, shiitake, oyster, etc.) 4 lb per day
• Nightshades (tomatoes, eggplant, peppers) 4 lb total per day
• Misc/Other (celery, artichoke, asparagus, fennel, okra, squashes, etc.) 10 lb total per day

Based on all of the above, as shown on our Sustainable Food Nutrition Calculations page, here are our final weekly calculations for projected food needs for 50 active adults with a 178 pound average weight and mixed dietary preferences.

40% Omnivore, 30% Vegetarian, 30% Vegan Group of 50 Weekly Plan

• 700 lb vegetables
• 350 lb root vegetables
• 350 lb fruit
• 188 lb [dry] whole grains
• 188 lb [dry] legumes

CHOOSING FOODS TO BUY AND
HOW TO BUY THEM

Since we are estimating feeding 50 people per day, a bulk foods strategy which takes the nutrition above into account will also need to take price into account. Using current food prices, the following is our educated guess on how often we will be using each type of food.

FOUNDATIONAL FOODS (DAILY/WEEKLY USE):

Since we are estimating feeding 50 people per day, a bulk foods strategy that considers nutrition, cost efficiency, and availability is essential. Using current food prices and practical supply chain considerations, the following adjustments ensure a balance of health and affordability.

BULK GRAINS

For optimal selection and cost efficiency, prioritize staples like rice, oats, and barley due to their consistent affordability and availability, while incorporating millet occasionally for variety—purchasing it only during seasonal price drops. To minimize expenses, source these grains from regional wholesalers or co-ops, and utilize long-term storage solutions to capitalize on bulk purchases during sales.

POTATOES, YAMS, AND OTHER INEXPENSIVE ROOT VEGETABLES

Bulk purchases potatoes and carrots as affordable, long-storing staples, while incorporating sweet potatoes, parsnips, and turnips seasonally to add variety. To reduce costs without compromising quality, take advantage of “ugly produce” programs within the supply chain.

PASTA AND COUSCOUS 

Choose affordable, widely available pasta shapes and couscous varieties, and order in bulk from wholesale suppliers to maximize cost efficiency.

DRIED BEANS & LEGUMES

Staples like split peas, lentils, and peanuts provide an affordable, high-protein foundation, while garbanzo beans, black beans, and kidney beans can be included occasionally for variety, sourced from bulk suppliers. To ensure a reliable supply of high-demand items such as lentils and chickpeas, it’s essential to build strong partnerships with local suppliers.

SEASONAL, LOCALLY AVAILABLE FRESH PRODUCE

Seasonal items such as squashes, pumpkins, and apples are cost-effective choices, and partnering with local farmers helps ensure a steady supply while reducing transportation costs.

NUTS, SEEDS, & SPREADS

Prioritize sunflower and flax seeds for their low cost and versatility, and include peanut butter as a staple due to its affordability and long shelf life. To manage costs effectively, limit the use of almonds and sesame-based spreads like tahini to occasional consumption, purchasing them in bulk only during discount periods.

EGGS & DAIRY

Powdered and shelf-stable dairy options are practical for minimizing spoilage, while bulk-buying whole eggs and milk from local farms offers additional cost savings.

LEAN FROZEN AND/OR GROUND MEATS 

Frozen poultry and ground beef are versatile, cost-effective protein options, and sourcing them from regional suppliers helps reduce transportation costs while ensuring freshness.

BULK GRAINS, DRIED BEANS & LEGUMES, NUTS, SEEDS, PASTAS, SPREADS, ETC, NOT LISTED ABOVE – 

Rye berries, spelt, amaranth, farro, cashews, chia, pumpkin seeds, and similar items should be used as supplementary options rather than staples, with purchases limited to discounted offers or co-op availability. Quinoa and other expensive grains should be used sparingly and only when heavily discounted or required for specific recipes. Fresh meats and costly dairy products should be incorporated selectively for special occasions or specific nutritional needs, ideally sourced from local butchers or farms to ensure freshness and reduce transport costs. For seafood, opt for economical canned options like tuna or sardines in bulk, and avoid luxury varieties unless essential for a particular dish. Choose mid-priced dried and frozen fruits such as dried cranberries or frozen mixed berries for variety, while reserving premium fruits for occasional use.

PRACTICAL IMPLEMENTATION FOR COST EFFICIENCY AND HEALTH

Rye berries, spelt, amaranth, farro, cashews, chia, pumpkin seeds, and similar items should be used as supplementary options rather than dietary staples. To keep costs manageable, limit purchases of these items to times when they are available at a discount or through cooperative buying groups. This approach helps incorporate variety without significantly increasing grocery expenses.

Quinoa and other expensive grains should be used sparingly and primarily when they are heavily discounted or specifically required for certain recipes. Due to their higher price points, these grains are best reserved for occasions where their unique flavors or textures are essential, rather than everyday consumption.

Fresh meats and costly dairy products should be incorporated selectively, ideally reserved for special occasions or particular nutritional needs. Sourcing these items from local butchers or farms is advisable to ensure freshness while minimizing transportation costs, which can often inflate prices.

When it comes to canned fish and seafood, it’s practical to choose economical options like canned tuna or sardines, preferably bought in bulk to save money. Luxury seafood products should be avoided unless they are essential for a specific dish, as they tend to be significantly more expensive and less cost-effective.

For dried and frozen fruits, opt for mid-priced varieties such as dried cranberries or frozen mixed berries to add variety and nutrition to your meals. Premium fruits should be reserved for occasional use, allowing you to enjoy their flavors without consistently impacting your grocery budget.

RECIPES AND SHOPPING LISTS

To effectively serve the One Community Team, we have created recipe options for omnivores, vegans, and everyone in between. Many meals can flexibly be created from either a vegan or omnivore based meal plan. Fresh foods will be purchased on a two week cycle, and non-perishables will be replenished every two months, with an additional month of food in reserve.  We have two months of recipes (in 3-day sections) and shopping lists for each 2 week interval that can be found in our Recipe Build Out Tool.

VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE TO HELP CREATE ALL THE TUTORIAL VIDEOS FASTER

COST ANALYSIS

Our transition kitchen setup is expected to cost approximately $70,000, and food costs will be less than $10 per person per day.
Expected initial cost for transition kitchen and 3 months of food for 20 people:
Transition kitchen + ($10 per person per day)(number of people)(days)
$70,000 + ($10)(20)(90) = $88,000

Comparison of costs for 20, 50, and 100 community members per week, per month, and per year – (Click for Source Spreadsheet)

MARIPOSA, CALIFORNIA CASE STUDY

While we are not planning on using this location, Mariposa, California, serves as a strategic focal point for our case study due to its distinct combination of geographic isolation, limited infrastructure, and heightened vulnerability to natural disasters, including wildfires, earthquakes, and severe weather conditions. These characteristics mirror the logistical challenges commonly encountered in remote or disaster-prone regions, making Mariposa an exemplary model for analyzing and developing adaptive, resilient food supply chain strategies.
The region’s rugged terrain and Mediterranean climate, characterized by hot, arid summers and wet, temperate winters, further compound the complexity of ensuring food supply continuity. High summer temperatures necessitate robust cooling and spoilage prevention measures, while the risk of wildfires and infrastructure disruptions underscores the need for diversified procurement channels and contingency plans. Limited local agricultural production and dependence on external food supplies amplify the criticality of efficient storage solutions and a reliable transportation network.

We discuss this with the following sections:

• Key Considerations for Food Procurement and Storage in Mariposa
• Climate Adaptability
• Local Infrastructure

KEY CONSIDERATIONS FOR FOOD PROCUREMENT AND STORAGE IN MARIPOSA

This study aims to integrate geographic, climatic, and infrastructural variables with advanced emergency preparedness frameworks to create a scalable and replicable model. Such a model would prioritize maintaining the freshness, nutritional value, and safety of food supplies under adverse conditions. Moreover, it aligns with One Community’s open-source ethos, promoting systems that not only address the immediate needs of Mariposa but also provide practical, adaptable solutions for similarly situated regions across the continental United States. By leveraging modern technologies, such as IoT-enabled monitoring, solar-powered logistics, and data-driven inventory management, this approach establishes a sustainable and forward-looking blueprint for resilient food systems.

LIMATE ADAPTABILITY

Effective supply chain strategies must account for extreme weather conditions, including intense heat, freezing temperatures, and high humidity levels. These conditions directly impact food preservation and transportation. In regions with hot climates, refrigeration and passive cooling systems are vital to prevent spoilage, while in colder areas, insulation and temperature control systems protect supplies from freezing. Tailored climate-responsive solutions ensure operational continuity and minimize losses.

INFRASTRUCTURE CHALLENGES

Remote and disaster-prone regions often face significant infrastructure limitations, such as unreliable road networks, limited storage facilities, and poor communication systems. To address these issues, it is essential to develop alternative transportation methods, such as off-road vehicles, and to establish local distribution points. Leveraging GIS-based mapping and real-time data can optimize logistics in such constrained environments, ensuring consistent and timely delivery of food supplies.

STORAGE STRATEGIES

Robust storage solutions are fundamental to maintaining food quality, safety, and accessibility during both routine operations and emergencies. Long-term storage systems must be capable of preserving perishable and non-perishable items under varying environmental conditions. Features such as insulated containers, underground cellars, and modular, portable units ensure food remains fresh and usable, even during power outages or extreme weather. Integrating passive climate control and solar-powered systems further enhances storage reliability in remote locations.

PROCUREMENT STRATEGIES

A resilient procurement framework emphasizes diversity and flexibility in sourcing. Establishing multiple procurement channels, including partnerships with regional farms, bulk suppliers, and local markets, reduces reliance on single sources and mitigates risks of supply chain disruptions. Emergency contracts with suppliers and collaboration with government agencies or non-profits provide additional layers of security. This proactive approach ensures the availability of critical food supplies even during crises, safeguarding against unexpected shortages

CLIMATE ADAPTABILITY IN MARIPOSA
Mariposa, California, located in the Sierra Nevada foothills near Yosemite National Park. The Mediterranean climate includes hot, dry summers often exceeding 90°F and mild, wet winters ranging from 30°F to 60°F. The rugged terrain and limited infrastructure create logistical challenges for food transportation and storage, which are further complicated by the region’s susceptibility to natural disasters such as wildfires, earthquakes, and winter storms. Effective cooling systems are essential during summer to prevent spoilage, while moisture control is critical to preserving produce quality in the dry climate. Additionally, insulated storage solutions are needed in winter to guard against humidity and frost. These climatic factors require a flexible, disaster-ready approach to ensure food safety and supply continuity year-round.

LOCAL INFRASTRUCTURE IN MARIPOSA
Mariposa, California, faces significant challenges due to its limited infrastructure and reliance on primary access routes like Highways 140, 49, and 41. Frequent disruptions from adverse weather, wildfires, and landslides affect food transportation, necessitating alternative methods such as smaller trucks or off-road vehicles during emergencies. The county’s low local agricultural output increases dependency on external food suppliers. To mitigate this, partnerships with Central Valley farms and suppliers like Sysco or Costco are crucial. Formalized agreements and diversified procurement channels ensure consistent supplies even during disruptions. Disaster preparedness is vital for resilience. Collaboration with FEMA, military installations, and nonprofits can secure emergency food reserves and logistical support. Pre-negotiated agreements facilitate rapid response during crises.
Effective communication is equally essential. Local radio, social media, and emergency alerts can keep residents informed about food availability and safety protocols. Establishing a centralized communication hub ensures public confidence and streamlined resource distribution.

BULK DRIED GOODS PANTRY
The four main categories of bulk dried goods are: whole grains, beans/legumes, nuts & seeds, and dried fruits. For each of these categories, we will include three staples and some rotating items. Here is a good reference for long term storage techniques. These are the general principles we assess each pantry item by to determine the quantity we store:
Nutritional Value
Availability
Cost
Shelf Life
Ease of Use
Variety

SUGGESTED INITIAL DRY PANTRY
For the 50 adults in Mariposa, this dry pantry list prioritizes gluten-free and low-gluten whole grains to accommodate common sensitivities like celiac disease and wheat allergies. Wheat and most gluten grains are minimized, with certified gluten-free oats preferred to support diverse dietary needs and optimal nutrition.

Whole Grains
Considering that approximately 10% of the general population have celiac disease, non-celiac gluten sensitivity, and/or wheat allergy we have intentionally left out wheat (Including spelt, kamut, farro, durum) and limited gluten-containing grains (barley, rye, triticale). Oats should be certified gluten-free if possible. (Choose red/purple/black varieties if available and within budget for superior nutritional value.)

STORAGE PANTRY OVERVIEW FOR MARIPOSA
A robust storage strategy is essential for Mariposa’s unique challenges, combining practical and proven solutions to mitigate risks posed by natural disasters, limited infrastructure, and climate conditions. Below is an optimized storage plan, divided into practical sections:

LONG-TERM STORAGE SOLUTIONS

Underground cellars are highly effective for items like root vegetables, potatoes, onions, and garlic. They maintain a consistent temperature (32°F-40°F) and humidity level, critical for extending shelf life. The City Center will eventually have an underground root cellar. However, the Transition Kitchen will not have this feature for now. Since this area will not be insulated, we will likely have a structure within the larger structure to provide some climate control.
Example: The Amish community in Ohio utilizes underground storage for produce, demonstrating its reliability in maintaining freshness without electricity.
Heavy-duty shelving units improve organization and maximize storage space, while ventilated containers ensure proper air circulation to help prevent spoilage of perishable items.
Example: Cold storage warehouses in California’s Central Valley use ventilated crates to store bulk produce like apples and onions effectively.
PORTABLE AND MODULAR STORAGE

Weather-resistant modular units made of insulated panels offer flexible, disaster-resilient storage that’s easy to transport and relocate during emergencies like wildfires.
Example: FEMA deploys modular storage units during disaster relief efforts to secure food supplies in affected areas.
Insulated containers with reflective insulation help stabilize internal temperatures, protecting sensitive items like dairy and meats from heat fluctuations.
Example: Companies like Thermo King offer insulated solutions for agricultural storage during transportation and emergencies.

CLIMATE CONTROL MEASURES
These climate control and adaptable storage solutions help maintain optimal conditions for various foods, improve disaster resilience, and reduce reliance on traditional power sources, ensuring food stays fresh and safe in diverse environments.

VENTILATION SYSTEMS

Solar-powered ventilation systems use fans to regulate temperature and humidity in storage units, cutting reliance on grid power during hot summer months.
Example: Remote farms in Australia use solar-powered ventilation to maintain stable temperatures in storage sheds.
Passive cooling systems use reflective insulation and shade to reduce heat absorption in portable units, especially in hot climates.
Example: Traditional root cellars in Mediterranean regions employ passive cooling with reflective materials to store seasonal crops.

ADAPTABLE AND EMERGENCY STORAGE SOLUTIONS
Portable root cellars with humidity control store bulk root vegetables and alliums and can be moved to safer locations during wildfires or floods.
Example: Nonprofits in disaster-prone regions like Bangladesh use portable root cellars to secure food supplies during monsoon seasons.
Shaded outdoor storage uses weather-proof containers to keep bulk dry goods like grains and legumes protected, reducing the need for climate-controlled spaces.
Example: The U.S. military stores non-perishables in shaded outdoor facilities during training operations in desert regions.

HUMIDITY CONTROL FOR DRY CLIMATES

Portable humidifiers help keep root vegetables moist and reduce sprouting in stored alliums.
Example: Commercial potato storage in Idaho uses humidity control systems to maintain optimal storage conditions year-round.
Sealed moisture-control bags use vacuum sealing and moisture regulation to store smaller amounts of dried fruits and grains effectively.
Example: Food-grade vacuum-sealed storage systems are widely adopted by organic farming cooperatives in California.

PREPARATION & PROCUREMENT IN MARIPOSA

In Mariposa, the practice of batch cooking staple foods such as root vegetables (e.g., yams, potatoes) and grains (e.g., rice, maize) would play a pivotal role in optimizing meal preparation. This approach is particularly beneficial in rural settings where access to advanced kitchen infrastructure and resources, such as fuel or cooking equipment, is limited. By preparing these foods in larger quantities, families or community kitchens can minimize daily cooking time and conserve fuel, which is often a scarce and valuable resource.
To further enhance food preservation, dehydration techniques can be employed. Solar dehydrators, which are cost-effective and environmentally friendly, can be used to dry fruits (like mangoes, bananas) and vegetables (such as okra, spinach, or peppers). These dried products not only last longer but also retain essential nutrients, making them valuable during periods of food scarcity or prolonged emergencies. The use of simple storage solutions like airtight containers or vacuum-sealed bags can further prevent spoilage and maintain the quality of dehydrated foods.
Pre-cooking and freezing meals in bulk offer another layer of efficiency. For rural areas without access to electricity or refrigerators, alternative preservation methods, such as using earthen pot cooling systems or community cold storage powered by solar energy, can be implemented. Communities can establish a rotational cooking system where groups take turns preparing large batches of meals for the collective, ensuring that food is readily available during high-demand periods such as harvests, festivals, or emergencies.

PROCUREMENT, STORAGE, & PREPARATION OF GRAINS
Grains are not only vital to helping fulfill the group’s nutritional needs, but they are also able to be stored much longer than many food items. In this section,
We will discuss how to get them, store them, and prepare them.

PROCUREMENT
Initial research has led to the following possible sources to explore:
Thick oats can be found at Honeyville for $54.99 for 50 lbs.
Organic and conventional grains can be found at nuts.com, such as organic rolled oats for $59.75 for 25 lbs.
IFS bulk has many wholesale grains, such as 12 lbs of rolled oats for $8.42 and 25 lbs of steel cut oats for $15,17.
Yellow corn can be found at Honeyville for $34.99 for 50lbs, or white for $35.99.
Heirloom yellow corn, Reid’s variety, can be found for $111.00 for 25 lbs.
Organic brown long grain rice at Webstaurant sells for about $25 per 25 lb bag.
There is an article for ideas on frugal rice purchasing here.

PROCUREMENT PLAN WITH UPDATED COSTS
This table outlines a comparison of current procurement options and updated recommendations for cost-effective sourcing of key items. It helps identify potential cost savings and ensures that high-quality ingredients are procured at the best available prices, optimizing the overall budget.
The plan evaluates current suppliers, explores alternative options, and provides actionable recommendations for each item, focusing on quality and affordability.

Comparison of current oat, corn, and rice options with recommended alternatives for cost savings – (Click for Source Spreadsheet)

STORAGE
These items need to be typically stored off the ground (away from rodents) in a dark, cool, and dry environment. It is important to ensure the grains are stored in air tight, food-grade containers that are safe from insects and molds. Depending on where the grains are procured from, you may need to transfer the grains into airtight containers. According to the Whole Grain Council, “If stored properly in airtight containers, intact grains will keep for up to 6 months on a cool, dry pantry shelf or up to a year in the freezer. ” If we are able to store the grains under 50 degrees, they will last longer than at “room” temperature.
Used food grade 5 gallon buckets can be procured for cheap, and sometimes free, from places like bakeries that get frosting in 5 gallon pails. Lids such as the airtight gamma lids can be purchased for used pails to create a handy way to keep the grains airtight and accessible in the pails.
A five gallon bucket holds about 25 lbs of grain. Two buckets = a 50 lb bag. Two could comfortably hold a 55 lb bag.

SHORT TERM FOOD PLAN GRAINS STORAGE NEEDS
Since we need 188 lbs of grains per week for 50 people, as calculated above, we estimate needing approximately 1128 lbs for 6 weeks. Since each bucket holds ~50 lbs, we would need to store about 45 buckets of grains. This would fit on about 2.5 units of Nexelon Wire Shelving, 60″W X 14″D X 74″H.

LONG TERM FOOD PLAN GRAINS STORAGE NEEDS
Long term calculations will be added based on the above, and adjusted to the total number and activity levels of people that are living at and visiting One Community by the time the plans will be used. This information will be added to this page when it is calculated.

PROCUREMENT AND STORAGE OF ROOT VEGETABLES & ALLIUMS

Root vegetables are vital to helping fulfill the recipe and caloric needs of a group. Alliums are great for flavoring and adding richness in recipes. Both are also able to be stored longer than many other fresh, untreated foods. In this section, we will discuss how to get them, store them, and prepare them.

PROCUREMENT
Root vegetables include potato, sweet potato, yam, carrots, turnips, parsnips, celery root, beets, etc. One Community will need approximately 32 lb per day based on the nutrition calculations. Alliums include onions, garlic, scallions, shallots, leeks, and chives. One Community will need approximately 4 lbs per day based on the nutrition calculations.
In Mariposa, ensuring a steady supply of root vegetables and alliums requires a simple, practical approach that balances quality, cost, and storage needs. Here’s how we could do it effectively:

ROOT VEGETABLES
Buy local first by leveraging Mariposa’s proximity to California’s Central Valley, which offers access to fresh, high-quality produce. Local farms and markets often supply staples like potatoes, sweet potatoes, and carrots. For instance, Fresno farmers commonly sell sweet potatoes in 40–50 lb boxes, ideal for bulk storage.
Bulk retail options such as Costco or Smart & Final are excellent sources for large orders. These stores offer items like 50 lb sacks of potatoes and carrots at budget-friendly prices, helping ensure a consistent supply of staples without overspending.
Choosing the right varieties is key to long-term storage. Yukon Gold and Russet potatoes are great choices because they resist sprouting and last longer. Red beets are also a strong option, as they maintain freshness well when stored properly.

SMART STORAGE
For root vegetables, use ventilated shelves to store sacks and boxes efficiently—a sturdy shelving unit can hold up to 21 boxes of produce. Keep items like potatoes, carrots, and beets in a cool, dark place between 45°F and 50°F. Burlap sacks or cardboard boxes with small ventilation holes help prevent excess moisture and spoilage.
For alliums like onions and garlic, proper airflow is essential. Mesh bags or open containers are ideal for storage, helping to maintain freshness and prevent mold.

PLANNING FOR THE UNEXPECTED
To avoid running short, it’s a good idea to maintain several weeks worth of food stores. We plan to replenish our dry goods every two months, and never have less than one month worth of food available. Having agreements with multiple local farms also helps manage supply disruptions, as well as backup suppliers like Costco or Sysco would also be a good idea. Plus, rotating older stock to the front ensures we use it first, keeping everything fresh and minimizing waste.

REAL EXAMPLE
Imagine setting up a storage area in Mariposa. You’d have three shelves for potatoes—15 sacks weighing 50 lbs each—two shelves for sweet potatoes, and a separate section for onions and garlic. Everything stays organized, fresh, and ready to use whenever you need it. This straightforward setup ensures a reliable supply while keeping things practical and efficient.

STORAGE
These items typically need to be stored off the ground (away from rodents) in a dark, cool environment. Root vegetables are usually far better in moist storage. Garlic and onions need dry storage. Most vegetables and alliums need to be stored in a separate area from fresh fruits, as the gases some fruits give off will cause them to sprout sooner. You can find some helpful information about preparing and storing these foods here and here.
Many of these items can be stored for months (sometimes over 5 months) in the right conditions. However, we will likely not be able to have an area as cool as these vegetables would need to store for long periods. For the Mariposa example, let’s assume our goal is to stock 6 weeks of food, so that is what we will account for. We may want to use more sweet potatoes than other root vegetables as they tend to like it warmer and drier than other root vegetables, and we will be in an area that is hot and dry in the summer. We will calculate the storage needs for 6 weeks, assuming that we can at least keep it cool enough to allow the vegetables to stay free from sprouting and molding, however in the heat during the summer, we may want to stock less depending on the temperature in our storage area.

SHORT TERM FOOD PLAN – ROOT VEGETABLE STORAGE
Each day, 50 people will need approximately 32 lbs of root vegetables and 4 lbs of alliums. This adds up to a weekly total 224 lbs of root vegetables and 28 lbs of alliums. For a six week supply, we will need 1344 lbs of root vegetables and 168 lbs of alliums. A 40 lb box of sweet potatoes measures 20″x 14″ x 12″ or 16-5/8″ x 12-1/2″ x 9-1/2″. A 40 lb box of onions measures 20″x 13″ x 11″. A 30 lb box of garlic measures 16″ x 12″ x 11″. A 50 lb box of potatoes (yukons, reds, and russets) measures 20″x 14″ x 11″. To get close to our 6 week goal, we would have 1 30 lb box of garlic, 3-4 boxes of onions, 17 boxes of sweet potatoes, and 13 boxes of potatoes, for a total of 30 boxes of potatoes and sweet potatoes.

We will be using shelving units that are 60″W X 14″D X 74″H. On each shelf should be 24″ high and able to stack 3 boxes across and 2 boxes high, except the top shelf at 1 box high since our ceilings are 8′ high. That is 21 boxes per shelving unit. One unit would account for 21/30 boxes of potatoes and sweet potatoes, which is 70% or approximately 4.2 weeks of our needs, as shown in the image below. We may decide to try that amount at first to see how each type of vegetables lasts in the storage conditions we are able to create. The sturdy cardboard boxes need holes poked in the sides for ventilation. We will also want to make sure the container is covered with newspaper or cardboard so no light can penetrate. Alternatively, we may want to use the reusable plastic bins that are already ventilated, such as these.
Our 4-5 boxes of garlic and onions can be stored on the shelves that will house the remaining 3 boxes of dried fruits, far from the potato shelves, as onions stored close to potatoes would cause potatoes to sprout. The onions and garlic need a lot of ventilation, but also need to be kept in the dark. To avoid bruising from the wire shelving, if we remove the garlic and onion from the boxes, we will want to put a layer of cardboard on the shelf, then store onions in mesh bags, and make sure to cover with something like newspaper so they do not get light but remain ventilated. Garlic needs low temperatures and total darkness, so we may want to consider storing it in a terracotta pot with a lid and ventilation holes.
To optimize storage, we’ll focus on ensuring proper ventilation to preserve freshness. Cardboard boxes will have holes poked in the sides for airflow, or we can use reusable plastic bins that already have built-in ventilation. The containers will be covered with newspaper or cardboard to block light and prevent sprouting. Onions and garlic will be stored separately from the potatoes, as onions can cause potatoes to sprout. Onions will be placed in mesh bags, ensuring good airflow, while garlic will be stored in terra cotta pots with ventilation holes to maintain low temperatures and darkness. This setup will help reduce waste, maintain the produce’s quality, and allow us to adjust the method over time for optimal results.

SHORT TERM CALCULATION FOR MARIPOSA
For the short-term food supply in Mariposa, based on a revised focus on 50 adults. The weekly need for root vegetables is estimated at 175 lbs, totaling approximately 700 lbs over a 4-week (1-month) period. For alliums such as onions and garlic, the weekly requirement is 45 lbs, amounting to 180 lbs across the same 4 weeks. To ensure efficient sourcing and minimize costs, the strategy involves prioritizing local suppliers like Mariposa Farm and nearby Central Valley vendors for fresh produce, while also utilizing farmers markets and direct farm-to-table initiatives. For bulk and non-perishable items, large-scale distributors such as Sysco and Costco will be used. Additionally, proper storage practices using Nexelon wire shelving units will help optimize space and preserve freshness throughout the supply period. Regular monitoring of temperature and humidity remains crucial to maintain quality and reduce waste, making this a cost-effective and sustainable approach to meeting the nutritional needs of Mariposa’s 50-adult population over one month.

ROOT VEGETABLES ESTIMATES (175 lbs per week for 50 people)

This table compares the cost, estimated expenses, and benefits of sourcing from local suppliers versus bulk distributors. Local suppliers offer fresh produce and lower transportation costs but at a higher price per pound, while bulk distributors provide larger discounts and a more reliable supply chain at a lower cost.

Comparison of local and bulk produce vendors with cost ranges and benefits – (Click for Source Spreadsheet)

ALLIUMS ESTIMATES (45 lbs per week for 50 people)

This table compares the costs and benefits of sourcing food from local suppliers versus bulk distributors, highlighting price per pound, weekly and six-week costs, and key advantages of each option.

Cost and benefit comparison of local versus bulk produce suppliers for weekly and monthly purchasing – (Click for Source Spreadsheet)

STORAGE PLAN

This table outlines different storage solutions, including shelving units, cooling units, and dehumidifiers, highlighting their capacity, temperature and humidity control, and benefits for efficient food storage and preservation.

Overview of storage solutions with capacity, climate control features, and key benefits for food preservation – (Click for Source Spreadsheet)

LONG TERM FOOD PLAN ROOT VEGETABLES
Long term calculations will be added based on the above, and adjusted to the total number and activity levels of people that are living at and visiting One Community by the time the plans will be used. This information will be added to this page when it is calculated.

PREPARATION IN MARIPOSA

Root vegetables are versatile, nutritious, and easy to prepare using common kitchen tools. With simple washing, optional peeling, and a variety of cutting and cooking methods like baking, boiling, or frying, they can be swapped or substituted easily in recipes.

RELEVANT KITCHEN EQUIPMENT
Small brushes (to wash root veggies), peelers, chef’s knives, ovens, burners, sauce pans, griddles, large pots, colanders, large mixing and serving spoons, mashers, mixers, immersion blenders, graters, mandolins
See our Transition Kitchen page for details on how we plan to set up our kitchen.

GENERAL STRATEGY
Root vegetables can all be prepared similarly. If a recipe calls for a particular root veggie that isn’t on hand, chances are that the cook can improvise with another root vegetable on an equal weight or volume basis.

PREPARATION TECHNIQUES
Always wash/scrub root veggies, whether or not you are planning to peel them.
Peeling is totally optional, even with items that are almost always served peeled, such as carrots. TIP: The peel contains many nutrients. However, certain people, including young children, the acutely ill, and the elderly can be sensitive to higher levels of salicylates. If any of these will be eaten, it may be best to consider peeling or to make a special preparation for those individuals.
For something large and oval, like a yam or celery root, slice through the long axis, place the sliced faces down on the cutting board, and cut again along the long axis. This will create long wedges that can be served in that form. Or slice the wedges up into chunks.
For something long and skinny, like a carrot or parsnip, simply slice into round medallions. Or, cut first lengthwise, then slice to make half-moon shapes.
Other preparations: The root vegetable may be kept whole, as in when making a baked potato or yam. They can also be passed over a grater to make shavings; these are typically used in cold preparations like a salad, or as a garnish. Use a mandolin to make chips.
Root veggies can generally be prepped the night before, and kept soaking in water.

COOKING TECHNIQUES
Baking is simplest. Root veggies can also be boiled. Deep frying in a saucepan is delicious, but messy and expensive. We will include some specific techniques and recipes in the recipe section below.

PROCUREMENT, STORAGE, & PREPARATION OF LEGUMES, NUTS, AND SEEDS

Legumes, nuts, and seeds not only are vital to helping fulfill the nutritional needs of a group, they are also able to be stored much longer than many food items, without refrigeration. In this section we will discuss how to get them, store them, and prepare them.

PROCUREMENT
Initial research has led to the following possible sources to explore:
6 gallon “superpails” of organic legumes from Pleasant Hill Grain have about 40-45 lbs of product and go for $2.75-$3.00 per pound, depending on the variety.
Organic Matters has split peas at $31 for 25lbs -under $1.240/lb
They also have chickpeas $1.84/lb
Wilderness Family Naturals has bulk organic raw nuts and seeds in 25 lb boxes for $115-$360 ($4.60- $14.40 per pound) depending on the variety.

STORAGE
These items need to be typically stored off the ground (away from rodents) in a dark and dry environment.

SHORT TERM LEGUMES, NUTS, & SEEDS STORAGE
6 weeks of dried legumes on hand = 1225 pounds, or about 30 of those 6 gallon buckets. Diameter is 13.4”, height 17.6” (about 2500 cu in) Total storage space: about 50 cu ft. These would fit on 2 units of Nexelon Wire Shelving, 60″W X 14″D X 74″H ($240 online from Global Industrial)
6 weeks of nuts/seeds on hand = 614 pounds, or about 25 of those boxes. Dimensions are 12 x 12 x 12” (about 1730 cu in) : totaling about 25 cu ft. This would require 1.5 more shelving units.

LONG TERM LEGUMES, NUTS, & SEEDS STORAGE
Long term calculations will be added based on the above, and adjusted to the total number and activity levels of people that are living at and visiting One Community by the time the plans will be used. This information will be added to this page when it is calculated.

PROCUREMENT, STORAGE, & PREPARATION OF DRIED FRUITS

Dried fruits not only are vital to helping fulfill the nutritional needs of a group, they are also able to be stored much longer than many food items. In this section we will discuss how to get them, store them, and prepare them.

PROCUREMENT
Initial research has lead to the following possible sources to explore:
30 pounds of conventional raisins from Webstaurant sells for $43.99.
30 pounds of organic Thompson raisins from Organic Matters is $69.00.
IFS Bulk sells conventional dried fruits, such as 30 pounds of black mission figs for $118.84, 25lbs of dates for $34.61, and 28 lbs of apricots for $59.07.
Nuts.com offers a variety of organic and conventional dried fruits, and the price for conventional dried diced figs is $98.78 for 22lbs.

STORAGE
Dried fruits should typically be stored off the ground, away from rodents, in a dark and dry environment. To inhibit insects and molds from the fruit, food grade airtight containers are recommended for fruits that will not be kept under 40-50 degrees F.

SHORT TERM FOOD PLAN DRIED FRUITS STORAGE
If we are able to store the fruits under 50 degrees, they can remain in the boxes they ship in. Since we need 350 lbs of fruit per week for 50 people, as calculated above, we estimate needing approximately 1/3 of that, 116.67 lbs per week in dried fruits. That would come to 700 lbs for 6 weeks. If the average box shipped is approximately the same size as the boxes the nuts are shipped in (12″x12″x12″ for 25lbs), we would have space for 28 boxes, 25 of which would fit on one unit of Nexelon Wire Shelving, 60″W X 14″D X 74″H.

LONG TERM FOOD PLAN DRIED FRUITS STORAGE
Long term calculations will be added based on the above, and adjusted to the total number and activity levels of people that are living at and visiting One Community by the time the plans will be used. This information will be added to this page when it is calculated.

PREPARATION
The first question is if and how much of these are going to be soaked before consumption. This will determine the availability of water. Since water will be limited on the property One Community will have access to, unless marked otherwise, recipes on our website will include dry goods, and can be adjusted accordingly for those that choose to soak theirs. We will include some specific techniques and recipes in the recipe section.

SHORT TERM PLAN: TOTAL STORAGE FOR ALL BULK DRIED GOODS
To meet our example goal of having about 6 weeks of dried bulk foods on hand, we will need to store about 45 buckets of grains, 30 buckets of legumes, 25 boxes of nuts and seeds, and 28 boxes of dried fruits. The diameter of each bucket is 13.4” and 17.6” high, the boxes are 12”W X 12”D X 12”H, and the shelving units are 60″W X 14″D X 74″H. In addition, our storage space will have a ceiling height of 96″, which limits the amount that can be stored on the top shelves.
Each shelf could hold 5 buckets (13.4’X 5 buckets=~67″ so the buckets on each end would hang off by under 4″ each) across, and with the ceiling limiting the total height, each row can only store 1 bucket high, so 20 buckets fit on each shelving unit. For the 75 buckets, we need 3 shelving units plus 3 shelves on a 4th. Each shelf can hold 5 boxes across and 2 boxes high, so we would need the final shelf of the 4th bucket holding unit plus one more unit to hold all 53 boxes.

STORAGE SOLUTIONS
This table provides a comparison of various shelving and storage solutions, including their cost, dimensions, capacity, and intended purpose. It features options for adjustable, wall-mounted, and overhead storage, helping in organizing bulk goods, boxes, and loose items efficiently.
To improve the storage of buckets and boxes while keeping costs low and ensuring sturdiness, a simple yet effective shelving system can be implemented. Basic shelving units like Amazon Basics 5-Shelf Adjustable Shelving or HDX Commercial Grade Shelves offer affordable and durable options. These units can be configured to fit 13.4″ diameter buckets without overhang, ensuring safe storage. By stacking buckets two high where the ceiling allows, fewer shelving units will be needed, reducing overall costs. For mixed storage of buckets and boxes, adjustable shelves like Furinno Basic Adjustable Shelving provide an inexpensive way to customize storage space. Buckets can be placed on the bottom shelves, while lighter boxes are stored above. Dividers such as Simple Houseware Plastic Shelf Dividers can help organize buckets and prevent wasted space. To save on costs, standard plastic buckets with lids from suppliers like Home Depot HDX Storage Buckets can replace premium brands while maintaining durability. Wall-mounted storage, such as Gracious Living Wall Shelves or Fleximounts Garage Wall Shelving, offers a budget-friendly solution for lighter items like boxes. Overhead racks, like SafeRacks Overhead Storage, are inexpensive options for storing infrequently used items.
For long-term cost efficiency, switching to stackable storage bins, such as Sterilite Modular Stacking Bins, ensures sturdy and space-saving storage. These bins are inexpensive and readily available in bulk. Combining these products with basic adjustable shelving ensures an affordable, sturdy storage solution that meets the requirements for storing 75 buckets and 53 boxes efficiently and safely.

Comparison of shelving, storage, and organizational products with specifications and pricing – (Click for Source Spreadsheet)

TOTAL ESTIMATED COSTS:
This table outlines the quantity and estimated costs of various storage and shelving items, including shelving units, buckets, plastic dividers, wall shelving, overhead storage, and stacking bins. It provides a clear breakdown of storage solutions needed for organizing items efficiently.
Grand Total (Approx.): $1,152.50

LONG TERM PLAN: TOTAL STORAGE FOR ALL BULK DRIED GOODS
Long term calculations will be added based on the above, and adjusted to the total number and activity levels of people that are living at and visiting One Community by the time the plans will be used. This information will be added to this page when it is calculated.

Breakdown of storage item quantities and total estimated costs
– (Click for Source Spreadsheet)

TRANSPORTATION AND SHIPPING PLAN

A reliable transportation and logistics system is the backbone of any community’s operational success. In Mariposa, ensuring the smooth and timely movement of goods requires well-thought-out strategies to handle day-to-day operations and potential disruptions. With its primary routes relying on Highways 140 and 49, the transportation plan integrates robust infrastructure, sustainable energy solutions, and advanced technology to keep operations efficient and resilient.
We will discuss this with the following sections:
Primary & Alternative Routes
Building Strong Partnerships
Sustainable Solar-Powered Infrastructure
Emergency Fuel & Power Solutions
Summary of transportation components, costs, and benefits for efficient goods movement and contingency planning – (Click for Source Spreadsheet)

PRIMARY AND ALTERNATIVE ROUTES

Highways 140 and 49 serve as the main logistics arteries for Mariposa. To ensure continuity during disruptions, secondary routes, such as Highway 41, are pre-mapped and regularly inspected. These routes are supported by real-time traffic monitoring through IoT-enabled sensors and GPS systems, allowing quick rerouting in emergencies. Collaborative efforts with local authorities ensure emergency detours and clear signage are readily available.

BUILDING STRONG PARTNERSHIPS
While we plan to maintain at least one month worth of food at all times, partnerships with local transport providers can also form a key part of the plan. Agreements can be made to secure additional vehicles and drivers during emergencies. The community itself plays a role, with shared logistics co-ops offering backup resources like storage and fleet availability during crises. This local network strengthens response capabilities and ensures flexibility.

SUSTAINABLE SOLAR-POWERED INFRASTRUCTURE
Mariposa is a great location for embracing solar-powered solutions. High-capacity solar charging stations are strategically placed to support electric vehicles (EVs), backed by partnerships with companies like Tesla Solar, SunPower, and Vivint Solar. Battery storage systems, such as Tesla Powerwall, ensure power availability even in cloudy conditions. To reduce emissions further, the fleet is being transitioned to EVs and hybrid vehicles capable of long-range operations.

Sustainable EV fleet solutions with cost and benefit analysis – (Click for Source Spreadsheet)

EMERGENCY FUEL AND POWER SOLUTIONS

While the focus remains on solar power, biofuels provide an eco-friendly backup solution for emergencies. Additionally, portable solar charging units are being deployed to offer power in remote or inaccessible areas. These measures reduce reliance on traditional fuels while maintaining readiness for all scenarios. See our highest good energy page for more details on our current energy plan.

SUMMARY
By combining sustainable practices, advanced technology, and strong local partnerships, Mariposa’s transportation and shipping plan ensures that goods move smoothly while staying prepared for unexpected challenges. These efforts not only enhance logistics but also contribute to environmental stewardship and community well-being.

INVENTORY MANAGEMENT SYSTEMS

We will be developing easy and sustainable inventory software for our food supply system using an open-source platform (that could be used in places like Mariposa). This tool will streamline operations by offering real-time tracking, automated reordering, and detailed reporting—similar to systems like Fishbowl Inventory and NetSuite. For example, it could monitor supplies such as potatoes and grains, sending alerts when levels drop below a set threshold (like 300 lbs), helping prevent shortages and reduce manual workload.
We will discuss this with the following sections:
Routine Checks & Better Stock Tracking
Building Strong Supplier Relationships
Tracking Success with Metrics
Real Life Applications in Mariposa

ROUTINE CHECKS AND BETTER STOCK TRACKING
Doing regular audits, either weekly or bi-weekly, helps keep stock levels accurate and prevents surprises. We will be checking for surpluses or shortages in the ingredients we purchase frequently, and adjusting our shopping lists accordingly to continue to improve efficiency.
Another option is using a barcoding system with inventory software to speed up the process with large groups, making it easy to check what’s in stock and spot discrepancies. Barcodes can also track the shelf life of items like fresh produce, helping staff use older stock first to avoid waste. Adding IoT sensors to storage units can take this a step further by monitoring temperature and humidity, ensuring perishable foods stay fresh.

BUILDING STRONG SUPPLIER RELATIONSHIPS
Reliable supplier agreements are key to handling supply chain challenges. These contracts should include things like faster delivery options, priority service, and flexible pricing during emergencies like wildfires or road closures. For instance, partnering with Sysco for grains or Central Valley farms for fresh produce ensures quicker delivery during peak periods or crises. These agreements give us a safety net when disruptions happen.

TRACKING SUCCESS WITH METRICS
Using Key Performance Indicators (KPIs) helps us evaluate the effectiveness of our inventory management system. Important KPIs include inventory turnover rate, with a target of 2 month cycles for dry goods, and 2 week cycles for perishables to avoid overstocking or understocking; order accuracy rate, which should be 98% or higher to minimize mistakes; and stockout frequency, which should stay below 2% to ensure a steady supply of goods. If any of these metrics fall short, we can respond by adjusting order timing or sourcing from alternate suppliers to keep operations running smoothly.

REAL LIFE APPLICATIONS IN MARIPOSA
Automated alerts can help manage root vegetable stock by notifying us when levels, like carrots or potatoes, drop below set thresholds—such as 300 lbs—so we can reorder from local suppliers in time. Climate-controlled storage with IoT sensors helps preserve freshness by maintaining ideal conditions; for example, keeping temperatures under 50°F reduces spoilage in grains and root vegetables.
Emergency supplier plans, like those with Sysco, provide 24-hour delivery guarantees during natural disasters, ensuring food security in critical times. Barcoding can add efficiency by tracking expiration dates on perishables like eggs and dairy, helping use older items first and reducing waste. Solar-powered storage solutions, including freezers and reflective insulation, keep frozen meats and dairy safe even during frequent power outages in Mariposa.

SUMMARY
Improving inventory management in Mariposa involves regular stock checks, barcoding, and IoT sensors to ensure accuracy and preserve food quality. Strong supplier agreements offer faster, more reliable deliveries, especially during emergencies. Key metrics like turnover rate, order accuracy, and stockout frequency help track performance. Real-life tools—such as automated alerts, climate-controlled storage, and solar-powered freezers—support efficient, resilient food systems tailored to Mariposa’s needs.

EVALUATION AND IMPROVEMENT
Effective supply chain management is essential for maintaining operational efficiency and meeting customer expectations. A structured approach to evaluate and improve supply chain performance involves the establishment of Key Performance Indicators (KPIs) and a commitment to continuous improvement. This case review explores how such principles can be applied and adapted for real-world scenarios.
We will discuss this with the following sections:
Evaluation Through Key Performance Indicators
Improvement Strategies
Continuous Improvement Framework
Real World Example

EVALUATION THROUGH KEY PERFORMANCE INDICATORS
Inventory turnover rate tracks how often stock is sold and replenished. A target of 2 month cycles for staples, and 2 week cycles for perishables helps maintain optimal inventory levels, minimizing costs related to overstocking or understocking.
Order accuracy measures the percentage of orders delivered correctly to customers. Striving for a 98% or higher accuracy rate reduces customer complaints and the need for return processing.
Lead time refers to the duration between placing an order and receiving delivery. Short and consistent lead times are signs of an efficient and reliable supply chain.
Stockout frequency monitors how often inventory shortages occur. Keeping stock outs under 2% helps prevent lost sales and maintain customer satisfaction.

IMPROVEMENT STRATEGIES
When inventory turnover falls below target, adjusting procurement practices—like ordering smaller quantities more often or improving demand forecasting—can help improve performance.
Low order accuracy requires identifying problems in picking, packing, or shipping. Solutions might include staff training, process audits, or adopting automated systems.
Extended lead times call for reassessing supplier performance and logistics to find bottlenecks and boost efficiency.
High stockout rates can be addressed by increasing safety stock or refining reorder planning to better handle changes in demand.

CONTINUOUS IMPROVEMENT FRAMEWORK
Regular KPI reviews help ensure that performance stays aligned with strategic goals and highlight areas needing improvement.
Incorporating feedback from customers and stakeholders into planning and operations strengthens overall effectiveness.
Scenario debriefings after tests or real events, like emergencies, allow teams to learn lessons and update protocols accordingly.
Adapting to market dynamics means staying agile by responding to industry changes, competitor moves, and evolving customer expectations.

REAL-WORLD EXAMPLE
A company like Amazon regularly tracks order accuracy and lead time KPIs to maintain its competitive edge in e-commerce. For instance, if order accuracy dips, Amazon might implement automation in warehouses or redesign workflows to ensure orders are packed correctly and efficiently.

WATER MANAGEMENT IN MARIPOSA

Water resource management is crucial in Mariposa due to its dry Mediterranean climate and recurring droughts. These conditions make maintaining a consistent water supply challenging, especially when it comes to daily operations such as food preparation, cleaning, and storage. Let’s explore some effective and sustainable strategies to tackle these issues.
We will discuss this with the following sections:
Water-Saving in Food Preparation & Cleaning
Sustainable Storage Solutions
Rain Water Harvesting
Grey-Water Recycling

WATER-SAVING IN FOOD PREPARATION AND CLEANING
Routine activities such as washing utensils, sanitizing food preparation areas, and maintaining storage units contribute significantly to water consumption. However, practical and efficient strategies can help reduce water usage while maintaining high hygiene standards.
The installation of low-flow faucets and high-efficiency spray valves in kitchens and food preparation areas greatly minimizes water waste while ensuring cleanliness. These upgrades provide an effective approach to sustainability and resource conservation. Estimating the potential weekly water savings from implementing these changes can highlight their impact.
Additionally, pre-soaking grains and legumes before cooking reduces cooking time and water usage, enhancing efficiency in meal preparation while supporting environmentally conscious practices.

SUSTAINABLE STORAGE SOLUTIONS
Storage areas play a crucial role in water conservation efforts. Effective humidity control is essential for preserving the freshness of produce, but achieving optimal conditions does not require excessive water usage.
Investing in water-efficient humidifiers helps maintain ideal humidity levels for produce storage while minimizing water consumption. Alternatively, placing water trays in insulated spaces can create a natural humidifying effect, providing a low-maintenance solution for preserving food quality and reducing water waste.

RAINWATER HARVESTING- A SMART SOLUTION
Rainwater harvesting presents an effective solution for addressing water shortages. Runoff from rooftops or other surfaces can be collected and stored in UV-resistant tanks for various non-potable uses, such as cleaning and maintaining storage humidity. Incorporating a simple filtration system ensures that the harvested water remains safe for these applications, providing a sustainable approach to resource conservation.

Best Ways to Collect Rainwater
GREYWATER RECYCLING- REUSE WITH PURPOSE
Greywater recycling is another powerful tool for water conservation. Water from sinks, dishwashers, or laundry can be filtered and reused for non-potable purposes, such as outdoor cleaning, irrigation, or even flushing toilets. For example, water used for rinsing vegetables can be redirected to irrigate gardens—an easy and sustainable way to reuse water.

SUMMARY
Water management is vital in Mariposa’s dry climate, especially for food prep, cleaning, and storage. Simple water-saving steps like installing low-flow faucets, pre-soaking grains, and using water-efficient humidifiers can reduce waste without sacrificing hygiene or freshness. Rainwater harvesting offers a smart way to collect and store water for non-drinking uses, while greywater recycling allows reuse of water from sinks and laundry for irrigation or cleaning. Together, these sustainable strategies help conserve water and support daily operations in Mariposa.

WASTE MANAGEMENT AND COMPOSTING FOOD WASTE

Effective waste management is a cornerstone of sustainable food systems, ensuring minimal environmental impact while maximizing resource efficiency. We integrate waste management and composting into our food system to reduce landfill contributions, lower greenhouse gas emissions, and create valuable compost to enhance soil fertility. In our case study example of Mariposa, where environmental challenges demand innovative solutions, these practices align with sustainability goals and set a precedent for broader adoption.
We will discuss this with the following sections:
Key Strategies for Food Waste Management
Composting Methods

KEY STRATEGIES FOR FOOD WASTE MANAGEMENT
We can actively minimize food waste at every stage—from procurement to consumption—by practicing careful menu planning, maintaining tight inventory control, and managing portions effectively. These steps help reduce unnecessary waste and make the best use of available resources.
Meals are designed so that leftover ingredients are easy to integrate into the next meal. Leftover prepared food is offered as an alternative choice during the next meal too. Food bars provide many options for adapting meals to different pallets. By doing all three of these, leftover food and ingredients will be as little as possible.
Bulk and selective purchasing to minimize packaging and then implementing efficient waste separation systems ensures that compostable, recyclable, and non-compostable materials are properly sorted. This maximizes resource recovery and reduces the inefficiencies and costs associated with waste disposal.

COMPOSTING METHODS

Composting turns organic waste into nutrient-rich soil, helping close the food system loop. Aerobic composting, ideal for the initial stages where we’ll be using these systems, uses piles turned (to oxygenate them) and watered to keep the composting process efficient. Vermicomposting relies on earthworms to produce nutrient-dense castings, making it great for smaller-scale or specific waste like vegetable scraps. Bokashi composting uses fermentation to process a wider variety of waste—including dairy and meat—and is compact and odorless, perfect for limited spaces or diverse food scraps.

Beginner’s Guide to Composting

SUMMARY
Effective waste management is key to sustainable food systems. Composting helps reduce landfill waste, lower emissions, and creates valuable compost. In our Mariposa case study example, we’ll minimize food and packaging waste through careful planning, efficient sorting, and aerobic composting to create the most closed-loop and eco-friendly system we can.

FI-FO INVENTORY SYSTEM
FIFO (First-In, First-Out) is a food inventory management strategy that ensures items stored first are used first. This is especially crucial in environments like Mariposa, where climate challenges (heat, humidity) and supply interruptions are a risk. FIFO helps reduce food waste, maintain food safety, and control quality by making sure older, potentially more perishable stock is consumed before newer stock.
This method is essential for bulk storage of staples such as grains, legumes, nuts/seeds, and dried fruits, as used in a 6-week food procurement plan.
FIFO Integration For This Storage:
Label & Date Everything
Set-up FIFO-Friendly Storage Layout
Use FIFO During Meal Prep & Replenishment
FIFO in Action: Example
Calculation Example: Dried Fruits
Optimization Benefits
Tools to Manage FIFO

LABEL AND DATE EVERYTHING
To effectively implement FIFO, all stored inventory must be clearly labeled with:
Product Name
Date Received
Expiry/Best-By Date (if applicable)
Lot or Batch Number (if applicable for traceability)
Example Label –
Item: Steel Cut Oats
Received: May 1, 2025
Best Buy: Dec 1, 2025
Bucket #: G01
Use waterproof permanent markers or adhesive food-safe inventory labels. Consider color-coding by month to make sorting easier (e.g., green for May, blue for June).

SET-UP FIFO-FRIENDLY STORAGE LAYOUT
Use shelf space to physically enforce FIFO principles. Shelving should allow:
Front-facing access to oldest inventory
Easy rotation (new stock placed behind or below)
From our current plan:

Six-week bulk food storage plan with quantities for 50 people, container sizes, and shelving requirements – (Click for Source Spreadsheet)

Store oldest buckets/boxes at the front (or top) and place newer stock at the back (or bottom).
Keep tracking sheets or dry-erase labels on shelves to update bucket numbers and dates.

USE FIFO DURING MEAL PREP AND REPLENISHMENT
Each time a food item is removed from storage:
Check date and label
Take the oldest (first-in) item
Log the removal (either physically or in Excel)
Refill new inventory at the back or bottom
This routine ensures older stock is consumed first, reducing:
Product spoilage
Nutritional degradation
Risk of pests in long-held inventory

FIFO IN ACTION: GRAINS EXAMPLE

Inventory:

45 Buckets of grains = 1128 lbs
Each bucket = 25 lbs

Weekly Consumption:

Need = 188 lbs → ~7.5 buckets/week
Use 8 buckets/week for simplicity
E.g. When buckets G01-G08 are used, add buckets G46-G53 to the back.

After 6 weeks, all 45 original buckets are consumed, and new buckets are introduced in a rolling cycle.

CALCULATIONS EXAMPLE: DRIED FRUITS

Need: 700 lbs for 6 weeks
Boxes: 28 boxes @ 25 lbs each
Use: ~117 lbs/week → 4.7 boxes ≈ 5 boxes

FIFO Storage

1 shelf unit holds up to 30 boxes:
5 boxes across × 2 high × 3 shelves = 30 box capacity

ROTATION PLAN:

New incoming boxes are placed at the back or bottom row.

OPTIMIZATION BENEFITS

Key advantages of FIFO inventory management for food storage efficiency and cost control – (Click for Source Spreadsheet)

Here’s a variable impact bar chart showing the FIFO optimization benefits. Each benefit is scored on a scale from 1 (low impact) to 5 (high impact):

Minimized Spoilage: 5
Improved Food Safety: 4
Lower Costs Over Time: 4
Predictable Usage: 3
Reduced Search Time: 2

TOOLS TO MANAGE FIFO TOOLS

Essential FIFO management tools for efficient inventory tracking and rotation – (Click for Source Spreadsheet)

SAMPLE EXCEL TRACKER COLUMNS:

Sample FIFO inventory record tracking batch details, usage dates, and storage location – (Click for Source Spreadsheet)

SUMMARY
The FIFO inventory system is highly suitable for bulk storage needs in a rural, remote, or disaster-prone zone like Mariposa. By aligning FIFO with your actual quantities (e.g., 1128 lbs of grains, 700 lbs dried fruits, etc.) and using a clear labeling, shelf-positioned rotation, and tracking strategy, you’ll:

Reduce spoilage and preserve quality
Maintain safety and nutrition
Minimize cost over time
Build a repeatable, resilient food storage model

JIT PROCUREMENT SYSTEM
The Just-in-Time (JIT) procurement model is a strategic inventory management methodology that emphasizes ordering and receiving inventory only as it is needed for immediate consumption, rather than maintaining extensive stockpiles. Rooted in lean manufacturing principles, JIT reduces storage space requirements, minimizes food waste, enhances freshness, and improves overall operational efficiency.
For a remote and disaster-sensitive environment like Mariposa, California, JIT offers an optimized, sustainable approach to food procurement. It enables a responsive supply chain that adapts to infrastructural limitations, reduces the risk of spoilage in a hot Mediterranean climate, and supports agile community food systems with a high level of freshness and cost control.
JIT Implementation for 50 People:
Weekly Demand Forecasting Based On Real Consumption Needs
Vendor Coordination and Scheduled Deliveries
Reduced Storage Requirements
Illustrative Case: Grains in a JIT System
Managing Risks With Buffer Inventory
JIT vs. FIFO – Strategic Comparison
Support Systems

WEEKLY DEMAND FORECASTING BASED ON REAL CONSUMPTION NEEDS

The cornerstone of a successful JIT system is precise forecasting. For the example scenario involving 50 active adults, the weekly consumption requirements based on nutritional and caloric needs are clearly defined.

These quantities should be procured and delivered weekly, allowing the operation to maintain only the inventory needed for that week’s consumption. This minimizes overstocking, reduces food waste, and maintains optimal freshness—especially important for perishables like root vegetables and nuts.

Weekly bulk food requirements for 50 people, categorized by food type and quantity – (Click for Source Spreadsheet)

VENDOR COORDINATION AND SCHEDULED DELIVERIES

The success of JIT heavily relies on reliable vendor partnerships and a strict delivery schedule. Weekly coordination with suppliers ensures that food arrives consistently on a designated day, preferably Monday, to align with the preparation cycle for meals starting Tuesday.

The recommended vendor framework includes bulk distributors such as Sysco, Webstaurant, Costco Wholesale, and IFS Bulk to supply large quantities efficiently. Local producers, particularly small-scale farms in California’s Central Valley, are ideal sources for fresh root vegetables and alliums. For specialty items like nuts, seeds, and dried fruits, suppliers like Organic Matters, Nuts.com, and Pleasant Hill Grain are preferred to ensure quality and variety.

Weekly bulk food packaging plan showing quantities and container types for 50 people – (Click for Source Spreadsheet)

This weekly order can be fulfilled via a medium-sized refrigerated van or box truck—ideal for access to rural locations with limited road infrastructure.

SIGNIFICANTLY REDUCED STORAGE REQUIREMENTS.

Unlike FIFO, which requires long-term storage capacity for 6 weeks of supplies, JIT allows for inventory turnover on a weekly basis, thus reducing storage needs by over 70%.

This translates into a reduction from 5+ shelving units to just 1.5–2 units, freeing up critical space in limited-storage environments and reducing the need for high-cost, climate-controlled storage infrastructure.

Comparison of FIFO (6-week) and JIT (1-week) storage quantities for key inventory categories – (Click for Source Spreadsheet)

ILLUSTRATIVE CASE: GRAINS IN A JIT SYSTEM

Weekly Grain Requirement:

188 lbs/week

Procurement Plan:

8 bags @ 25 lbs each = 200 lbs ordered every Monday

Operational Use:

Stock is received, shelved, and consumed within the same week
No items are stored beyond 7 days, eliminating risks of contamination, insect infestation, or nutritional degradation

Advantages:

Reduced handling
No repackaging needed
No long-term airtight container system required

MANAGING RISK WITH EMERGENCY BUFFER INVENTORY

While JIT reduces bulk storage, it introduces dependency on delivery reliability. To mitigate the inherent risk of delivery delays or regional supply disruptions, a buffer inventory of 1 week of essential items is recommended.

Suggested Emergency Buffer (stored in secure, climate-adapted units):

Grains – 100 lbs
Legumes – 100 lbs
Root Vegetables – 50 lbs
Clean Water (Prep use) – 100 gallons

This reserve can be rotated every 6 weeks (via FIFO) to maintain freshness, stored in underground cellars, modular insulated containers, or cool shaded outdoor units per your site plan.

JIT vs. FIFO – STRATEGIC COMPARISON

Comparison of FIFO and JIT inventory systems across key operational factors like storage needs, waste reduction, and efficiency – (Click for Source Spreadsheet)

Here is a bar chart that visually compares FIFO and JIT across key operational factors. Each factor is rated on a scale of 1 (Low) to 3 (High):
FIFO typically scores high on storage needs, delay resilience, and labor effort.
JIT excels in spoilage reduction, cash flow efficiency, and requires less storage and labor.

RECOMMENDED TOOLS & SUPPORT SYSTEMS

Essential JIT inventory management tools for tracking, ordering, and supplier coordination – (Click for Source Spreadsheet)

SUMMARY
In a disaster-vulnerable, infrastructure-limited region like Mariposa, the Just-in-Time procurement model offers a resilient, streamlined, and cost-effective approach to food supply management. By aligning procurement with actual usage, it ensures:

Minimal capital is locked in unused inventory
Storage burdens are drastically reduced
Food is consistently fresh, nutritious, and high-quality
Labor and complexity in rotation and spoilage management are minimized
Risk is controlled through a small emergency buffer

When combined with strategic vendor partnerships and adaptive transport logistics, JIT enables a scalable and replicable food system model for off-grid, transitional, or emergency kitchen operations—one that aligns with One Community’s open-source and sustainability objectives.

SAP MATERIAL MANAGEMENT
SAP Material Management (SAP MM) is one of the core modules of SAP ERP and is designed to digitally manage procurement, inventory, and storage functions in an integrated and highly traceable way. Implementing SAP MM in the food procurement and storage framework for a rural or disaster-prone region like Mariposa, California, offers significant operational advantages, such as:

Automated tracking of stock levels and usage
Real-time supplier management
Efficient purchase planning
Centralized documentation for procurement, receiving, and issuing
Optimized storage planning and inventory visibility

SAP MM enables scalable, repeatable operations while reducing the potential for human error and enhancing procurement agility during emergencies or high-volume transitions.

Here is a breakdown of how specific SAP MM components apply to your project, with real-world examples from your storage plan:

Material Master
Purchase Requisition
Purchase Order Management
Goods Receipt
Inventory Management
Batch Management & FIFO integration
Reporting & Analytics
Benefits of SAP

MATERIAL MASTER (MM01)
The Material Master Record holds essential data about each food item or material that is being stored or purchased.

EXAMPLE IMPLEMENTATION:
Create material master records for each category in your storage plan:

Standardized inventory coding system with product details, storage locations, and classification – (Click for Source Spreadsheet)

The master record includes vendor details, shelf life, weight, packaging, tax class, and nutritional details.

PURCHASE REQUISITION (PR – Tcode: ME51N)

A purchase requisition is an internal request generated when stock levels drop below reorder points.

EXAMPLE:

If weekly grain consumption is 188 lbs and stock drops to 60 lbs, SAP automatically generates a purchase requisition for 128 lbs. Set reorder thresholds in the system for each material based on usage data:

Reorder Point for Steel Cut Oats = 75 lbs
Safety Stock Level = 50 lbs
Weekly Avg. Consumption = 188 lbs

This ensures no manual tracking is needed—orders are system-driven and timely.

PURCHASE ORDER MANAGEMENT (PO – Tcode: ME21N)

SAP MM converts approved purchase requisitions into purchase orders sent to vendors with negotiated pricing and delivery terms.

EXAMPLE:
A purchase order to Sysco for legumes might look like:

Purchase order tracking with item details, quantities, pricing, and scheduled deliveries from vendors – (Click for Source Spreadsheet)

SAP can also store historical pricing and delivery timelines for better negotiation.

GOODS RECEIPT (GR – Tcode: MIGO)

When food arrives, it is logged using Goods Receipt, updating inventory levels and verifying order accuracy.

EXAMPLE:
On delivery day, the team receives 8 bags of 25 lbs oats. A GR is created that updates inventory by 200 lbs and links to the PO and invoice. Any discrepancies (e.g., damaged packaging or incorrect weight) can be flagged immediately for return or adjustment.

INVENTORY MANAGEMENT (Tcode: MB52, MB1C)

SAP provides real-time inventory visibility across all categories and storage locations.
EXAMPLE: At any moment, you can query:
Total legumes in stock = 376 lbs
Dried fruits available = 150 lbs
Expiry date alert for stored nuts (FIFO-based)

This supports FIFO implementation and triggers alerts for batch expiration, fast-moving vs slow-moving items, and replenishment needs.

BATCH MANAGEMENT & FIFO INTEGRATION

Enable batch number assignment for all perishable food items, using the batch creation date to implement FIFO rotation.

EXAMPLE:

Batch DR004-052525 → Dried Apricots, received May 25, 2025
Batch DR004-060125 → Dried Apricots, received June 1, 2025

AP MM automatically issues the oldest batch first when stock is withdrawn, supporting strict FIFO compliance and reducing food waste.

REPORTING AND ANALYTICS (Tcode: MB5B, ME2L, ME80FN)

Generate detailed reports for:

Stock consumption trends by week or material group
Vendor performance (on-time delivery, pricing changes)
Cost variance analysis for procurement planning

You can even compare projected vs. actual use (e.g., planned weekly 188 lbs of grains vs actual consumption of 175 lbs).

BENEFITS OF SAP MM IN YOUR FOOD PROCUREMENT PLAN

Key benefits of digital inventory management systems for procurement, tracking, and operational efficiency – (Click for Source Spreadsheet)

SUMMARY
Integrating SAP Material Management into the Mariposa food procurement and storage framework offers a digital backbone to the entire inventory lifecycle—from identifying nutritional needs and managing weekly procurements, to enforcing FIFO rotation and responding to emergency shortages.
This solution transforms a manual, labor-heavy procurement model into a digitally optimized, lean, and highly responsive food logistics system, ready for both everyday operations and disaster scenarios.

ERP SYSTEM
An Enterprise Resource Planning (ERP) system is an integrated software platform that centralizes and automates core business functions—such as procurement, inventory control, logistics, vendor management, and reporting—into a unified interface. In the context of food procurement and inventory management for 50 people over 6 weeks in a remote, disaster-prone area like Mariposa, California, an ERP system can greatly enhance:

Operational efficiency
Data transparency
Inventory accuracy
Supplier coordination
Emergency responsiveness

Whether through a cloud-based ERP platform (like Odoo, NetSuite, Oracle ERP Cloud, or Microsoft Dynamics) or a custom open-source system, ERP ensures seamless end-to-end tracking of every food item from purchase to plate.

Core ERP Modules For Food System:

Item Master Data Management
Demand Forecasting
Procurement Management
Goods Receipt & Inventory Management
Storage
Real Time Inventory Tracking
Cost Management
Benefits of ERP

ITEM MASTER DATA MANAGEMENT
The ERP system stores a central database of all food items with detailed records for each, including:

Item codes
Nutritional classification (grains, legumes, perishables, etc.)
Units of measure
Storage conditions
Vendor details
Shelf life/expiration dates

EXAMPLE ENTRY:

Item Code: GR-001
Description: Steel Cut Oats
Unit of Measure: Lb
Storage Area: Grain Shelf A (Dry)
Vendor: Costco
Expiration Date: 12 months from delivery

This centralization supports automation, labeling, reordering, and batch tracking.

DEMAND FORECASTING & REPLENISHMENT PLANNING

ERP systems use actual usage data to generate automatic demand forecasts and set reorder points to maintain uninterrupted food supply without overstocking.

REAL WORLD EXAMPLE:

Weekly consumption of grains = 188 lbs
Lead time for delivery = 3 days
Safety stock = 50 lbs
Reorder Point = 188 + 50 = 238 lbs

Once inventory drops below 238 lbs, the ERP automatically generates a procurement alert or requisition.

PROCUREMENT MANAGEMENT

An ERP streamlines the entire procurement lifecycle:

Standardized inventory record for steel cut oats with key storage and vendor details – (Click for Source Spreadsheet)

EXAMPLE: A weekly PO is auto-generated for:

188 lbs grains
188 lbs legumes
94 lbs nuts/seeds
117 lbs dried fruits
224 lbs root vegetables
28 lbs alliums

ERP also stores past PO data for price tracking, supplier comparison, and delivery performance evaluation.

GOODS RECEIPT AND INVENTORY UPDATE

Upon delivery, items are received and logged in the ERP system:

Verified against PO (quantity, weight, condition)
Automatically updates current stock levels
Stores batch or lot numbers for traceability
Assigns location (e.g., Shelf A, Bin B2)

The system triggers alerts for damaged or incomplete orders, preventing errors or shortfalls in stock.

STORAGE AND FIFO MANAGEMENT

ERP integrates with FIFO protocols by assigning batch numbers and entry dates to every delivery. When items are issued (e.g., for kitchen use), the ERP ensures the oldest stock is consumed first.

EXAMPLE:

Batch GR-001-052525 → Steel Cut Oats received May 25, 2025
Batch GR-001-060125 → Received June 1, 2025

The ERP automatically deducts from the May 25 batch first until it’s depleted, before moving to the newer batch.

REAL – TIME INVENTORY TRACKING AND ALERTS

ERP dashboards provide live updates for:

Current stock levels by category
Shelf life monitoring / expiry alerts
Emergency buffer stock levels
Weekly usage trends

EXAMPLE Dashboard Metrics:

Grains in stock: 244 lbs (1.3 weeks)
Dried Fruits: 110 lbs (alert – reorder soon)
Nuts & Seeds: 94 lbs (just replenished)
Root Veg: 224 lbs (meets target)

This empowers field teams to make quick, data-driven decisions, especially during emergencies or delays.

BUDGET AND COST MANAGEMENT

ERP systems can automatically link procurement costs to weekly budgets, enabling:

Cost-per-week tracking (e.g., $650/week for all food)
Vendor price comparisons
Historical spend analysis
Budget alerts if procurement exceeds thresholds

EXAMPLE:

PO for dried fruits (117 lbs) @ $2.10/lb = $245.70
Weekly cost summary = $645.20
Alert triggered if projected spend exceeds $700/week

BENEFITS OF ERP FOR MARIPOSA FOOD SYSTEM

ERP procurement workflow from automated request to vendor confirmation – (Click for Source Spreadsheet)

SUMMARY
An ERP system transforms the food procurement and inventory workflow from a manual, spreadsheet-based process into a fully integrated, automated digital ecosystem. For the Mariposa example, this means:

Weekly planning and replenishment are smooth and data-backed
Storage is lean, efficient, and easily auditable
FIFO practices are reinforced digitally
Supplier coordination and cost control are optimized
Emergency preparedness is built-in

Whether using open-source platforms like Odoo or enterprise systems like Oracle ERP Cloud, implementing ERP empowers your project with precision, traceability, and efficiency, setting a benchmark for sustainable, scalable food systems.

RESOURCES

On the following pages, you can find more information about our open source food program:

• Highest Good Food
• Transition Kitchen Setup
• Food Self Sufficiency Transition Plan
• Sustainable Food Nutrition Calculations
• Food Bars
• Use this page (click here) if you have a resource you’d like to suggest be added here

SUMMARY

In summary, food procurement and storage is an integral part of One Community’s open source food program and enable us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.

FREQUENTLY ANSWERED QUESTIONS

Q: Is One Community going to be a vegetarian community?

The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.

Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?

No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.

Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?

The complete food self-sufficiency transition plan is designed to meet the needs of all dietary preferences through:

1. Recipes that can be made vegan or omnivore:
   1. Vegan recipes were chosen that could easily have animal-based proteins added for omnivores
   2. Omnivore recipes were chosen that could easily be made with 100% vegan ingredients
2. Alternating weeks of omnivore and vegan focused menus: The weeks are alternating so that we could design complete 1-week menus for each dietary preference to provide complete menus for both philosophies AND so that groups containing mixed preferences would have an equal way of focusing on each dietary preference for a week while still providing for the other preference as per #1 above. They alternate to address any concerns that recipes aren't as good when a vegan recipe is made omnivore just by adding animal protein, or an omnivore recipe is made vegan just by replacing all animal-based ingredients.

In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.

Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.

To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.

Q: What is One Community's stance on pesticides, herbicides, and fungicides?

If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:

Q: What if I want something that isn't on the community menu?

The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.