Food and beverages with a shelf life of at least ten (10) years plus how much a human needs per day

I am planning to challenge myself to do at least 10,000,000 steps starting in the year 2030 to achieve the longevity of my life on planet Earth and the whole universe. Around 400 BC, the Ancient Greek Philosopher and Physician, Hippocrates, described walking as man’s best medicine. On average, a human walks 3,000 steps per day. Normally, I walk 7,000 steps per day, but on some days, I only walk about 20 steps.

Maximum steps in a year : 7,000 steps x 365 days = 2,555,000 steps per year

Minimum steps in a year : 20 steps x 365 days = 7,300 steps per year

Normal steps in a year : 3,000 steps x 365 days = 1,095,000 steps per year

One human step is 0.762 metres. The maximum number of steps in a year is 1,946,910 metres per year, which equates to 1,946.91 km per year or 1,209.753788 miles per year. The minimum steps in a year is 5,562.6 metres per year, which equates to 5.56259999366 km per year or 3.45643939 miles per year. Normal steps in a year are 834,390 metres per year; 680.4014555 miles per year.

Therefore, to achieve 10,000,000 steps:

Maximum duration : 10,000,000 steps / 2,555,000 steps per year = 3.9138943 years or about 4 years

Minimum duration : 10,000,000 steps / 7,300 steps per year = 1,369.8630137 years or about 1,370 years

Normal duration : 10,000,000 steps / 1,095,000 steps per year = 9.1324201 years or about 9 years

Therefore, I need to find food and beverages that can last at least 10 years to ensure my survival. Below is the list of things that I can think of that can last for at least 10 years.

1. Rice; white rice can be preserved for up to 30 years in the fridge or a root cellar (40° Fahrenheit) and 20 years in the pantry (77° Fahrenheit) if stored in vacuum-sealed containers with oxygen absorbers.
2. Honey; honey never spoils, it may change color (from clear to cloudy) or texture (thicker and grainier) over time. That’s ok! Unless your honey becomes exposed to moisture and ferments (which will be super obvious), it’s safe to consume.
3. Sugar; technically, sugar never spoils. While it’s recommended that granulated sugar be discarded after two (2) years, chances are it will still serve its baking purpose even beyond that.
4. Salt; only natural salt — the coarse variety collected from trace minerals left behind by lake and ocean evaporation — lasts forever. Table salt, on the other hand, does expire in about five (5) years because it’s supplemented with chemicals like iodine, which keep your thyroid in check.
5. White vinegar; white vinegar is sometimes also referred to as spirit vinegar. Contrary to its name, white vinegar is actually clear. It is usually produced from sugar cane, the extract of which is put through acid fermentation. Vinegar is a fermented product and has an “almost indefinite” shelf life according to the Vinegar Institute. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time.
6. Syrup; most syrups will last indefinitely, but there are several things to keep in mind in the full answer to this question. The shelf life of syrup depends on the best before date, the type and how it is stored. Pure maple syrup actually begins with the sap from maple trees, while commercial brands contain sugars which preserve the product and allow it to be kept on the shelf.
7. Soy sauce; unopened soy sauce bottles can last indefinitely when stored in the pantry, although will lose some of their flavor over time. Once opened, soy sauce can last around two (2) years in the fridge.
8. Mineral water; mineral water in glass and stainless steel bottles do not leech contaminants into the water inside. Theoretically, mineral water stored inside glass and stainless steel container will never expire as long as it stays sealed. A few manufacturers now remove bacteria and air by using Nitrogen flush so their cans would last at least 30 years. Today, some companies offer water in cans that last up to 50 years.
9. Pu-erh tea; Pu-erh tea, known as “black tea” in the Far East part of the world, originates from the Yunnan province of China and is named after the market town in which it was first developed. Pu-erh tea is post-fermented, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. About 1,400 years ago, locals in what is now Yunnan province in southwestern China began to export tea to Tibet in exchange for horses. Large bundles of loose tea were strapped to pack animals and led through the Himalayas on treks that lasted for more than a year. After a time, traders realized that if the tea was compressed, this would allow more tea to be transported more safely and more profitably. People started to notice that the new compressed tea tasted better than the earlier loose leaf variety, this kind of art later known as Pu-erh tea. It is thought that, depending on storage conditions, a Pu-erh tea achieves its peak taste in about 60 years and then begins to degrade over the next 40 years, after which there is little taste remaining. There are exceptions, but this seems to be a good guideline for buying and storing purposes.
10. Pasta; when stored properly, pasta can last over 25 years and still be good to eat. When protected against moisture, pasta can easily last 10+ years. Egg pasta, gluten-free pasta, and flavored pasta also have a long shelf life but, depending on what ingredients they contain, could go bad sooner.
11. Corn; in 1974, scientists at the National Food Processors Association in Washington, D.C., opened and studied a 40-year-old can of corn, along with 100-year-old canned oysters, tomatoes and red peppers. The food looked and smelled edible and even retained most of its nutrients, save lower levels of vitamin C. Although the scientists didn’t stage any tastes, they believed the food would have been safe to eat. According to the researchers, the corn looked and smelled pretty much like ordinary corn. It had actually held onto many of its nutrients, but lost some ascorbic acid (vitamin C). They got similar results from the other foods. In truth, nobody actually tasted the food, but chances are, they could have safely tried some.
12. Dried ground beef; ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Dried ground beef can last for 10 to 15 years in an unopened sealed can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, freeze dried meat should be used within 1 month if refrigerated, 1 week if not.
13. Dried beef meat; any kind of fresh meat in the fridge should be eaten within a week, and any meat that is unrefrigerated should be eaten within a day or a few hours, especially if it’s chicken. Raw beef and steaks are best at about three to four days in the fridge, but they can last up to six (6) days if you need them to. Dried meat is when you take all the moisture out of fresh meat through applying salt and heat. Dried meat will last indefinitely if you dry it correctly and if you use proper storing methods. If you’re drying meat now in preparation for an emergency, then you can use an electric dryer or your oven. To prepare, you should soak or rub the fresh meat for at least a full day in a salt solution. This can be salt brine made with salt and water or just a dry salt rub made from herbs and salt. The best choice of salt is sea salt or any other salt that isn’t treated with iodine. A typical salt brine can be made by dissolving 1 ½ tablespoons of salt in one cup of lukewarm water and then mixing it with four cups of fresh cold water. After soaking, cut the meat into small portions to help with drying, and then dry the meat for several hours or up to a full day and store it in tightly sealed Ziploc bags. This is just to keep moisture out though — dried meat will not go bad if it’s not stored in a Ziploc, and you can store it other ways if you want. Dried meat can also be laid out in the sun to dry if there isn’t access to an oven or if the power is out. Ziploc is a brand of reusable, re-sealable sliding channel storage bags and containers originally developed and test marketed by The Dow Chemical Company in 1968 and now produced by S. C. Johnson & Son. Beef is a very popular meats to dry, it can be rehydrated better and used in soups.
14. Dried beans; we call them beans, but their scientific name is Phaseolus vulgaris. Beans are a great source of protein and one of the most commonly eaten foods in the world. One of the great things about beans is that they cross cuisines; they’re a staple in many countries and cultures. They also come in a ton of varieties — there are about 400 types of beans to be exact. And that’s just what we know is edible. According to the United States Agency for International Development, USAID, “if stored properly in a cool, dry place, they have a minimum shelf life of one year, keeping indefinitely and withstanding harsh or tropical environments.” Unofficially, they last…basically forever. Dried beans are considered non-perishable. After two to three years, the nutritional value starts diminishing, and all vitamins will be gone after five. (Warm storage temperatures will speed up that quality decrease, too.) But that doesn’t mean you couldn’t cook and eat them after 10 years if you really wanted to. Aside from tiny changes in nutritional content and possibly appearance, dried beans are likely safe as long as they were kept in a cool, dry, dark place. A tightly-sealed container will help the beans keep longer than the plastic bags they often come in. It may also help to keep your bean types separate to prevent a bad bunch from spoiling the rest.
15. Dried potato flakes; potato flakes are flat chunks of dehydrated mashed potato. How are they made? Potatoes are cooked and mashed, then crushed by rollers on the surface of a drum. The mashed potato is fast-dried until its humidity reaches the desired level, then the layer of dried, mashed potato is scraped from the drum. This sheet is broken up by a mill sifter, and the resulting flakes are then packed. Although many of the potato cells are broken during production, the texture of the reconstituted product is kept firm by blanching, subsequent cooling, and the use of an additive, a monoglyceride emulsifier. This process was developed in Philadelphia between 1953 and 1959, and is now used the world over. These flakes are the main ingredient in pre-mashed potato sold in food stores, and are also an important ingredient in other food products. The flakes are very easy to rehydrate. The potato starch retains its considerable absorbency, because the flakes are produced by dehydrating them in one quick phase. Out of all the forms of dried potatoes, flakes are the only one that can easily be reconstituted using cold water, which is why they are used to make so many food products. Common ingredients in potato flakes include potatoes, monoglycerides, sodium acid pyrophosphate, citric acid. Sodium Bisulfite and BHA are added to preserve freshness. To make potato flakes, potatoes are washed and cooked and turned into a mash. Then they are spread by rollers and dried. The resulting product is known as potato flakes. Potato flakes are a good source of Thiamin, Vitamin B6, Niacin, Vitamin C and Potassium. One prepared ½ cup serving will provide 17 grams of carbohydrates, 2 grams of protein and 80 calories. Potato flakes stored in Mylar bags will store for 15–20 years when stored in a cool, dry location. Mylar bags are opaque, made from metalised polyester. With Mylar bags, the air is removed by the addition of oxygen absorbers, also known as oxygen scavengers. Using Mylar bags with oxygen absorbers removes up to 99.99% of oxygen. You may want to add an additional layer of protection by placing the Mylar bags in a sealed plastic bucket. Potato flakes that are stored in a can have an incredible shelf life of 25–30 years when stored under ideal conditions. Once the can has been opened the potato flakes should be used within a year.
16. Apple cider vinegar; apple cider vinegar is a unique food due to its versatility and longevity. It can last up to 30 years with proper storage, giving it the perfect shelf life for any kind of stockpile. Those looking to store this food product can do so without fear of wasting it as long as they provide an environment that is cool, dark, and dry; away from sunlight and moisture.
17. Cocoa powder; raw cocoa powder is an amazing pantry food that can quite literally last you a lifetime. With a shelf life estimated up to 30 years, it makes sense why raw cocoa powder should be included in your stockpile. Not only does it have a long shelf-life, but it can also offer a variety of uses in both sweet and savory meals. From adding flavor and texture to desserts, smoothies, and baked goods, to adding depth to dishes like chili, curry, and more, there’s no limit to how raw cocoa powder can be used in both sweet and savory recipes.
18. Dried lentils; dried lentils are truly a kitchen staple to have on hand. Not only are they nutritious and a great source of plant-based protein, they also have a shelf life that is unparalleled. Unlike other staples like grains and beans, dried lentils can last up to 30 years. This makes them particularly valuable in times when the supply chain is disrupted or the economy takes an unexpected turn. With just a few ingredients like onion, garlic, carrots, tomatoes, and spices, you can make an array of delicious recipes, so you never get bored of them either!
19. Ghee; ghee is not only incredibly nutritious and full of healthy fats, but its shelf-life is incredibly long as well. In fact, it can last for up to 30 years when stored properly — making it ideal for stocking up for long periods of time. This makes it a lifesaver for those times when traditional food supplies are scarce or unavailable. Plus, since ghee doesn’t require refrigeration, it’s easy to store in most places. Ghee can be used in a variety of recipes from savory dishes to frostings and candies — giving you an incredibly versatile item that will last forever.
20. Powdered milk; powdered milk is another food that has a surprisingly long shelf life if stored properly. In Mylar bags with oxygen absorbers, it will last about 10 years. But if you can get it in nitrogen-packed cans, it should be good for several decades. It’s a great source of protein and can be used in anything from oatmeal to smoothies. For best results, store it in an airtight container, as oxygen exposure can degrade its quality over time.
21. Wheat Berries; a staple food that has been enjoyed around the world for thousands of years, wheat berries have reliable staying power that most other grains can’t compete with — they can last up to 30 years without losing flavor or nutritive value. This makes them an ideal addition to any stockpile of long-term foods, because you know you’ll be able to rely on them when needed. Wheat berries are also incredibly versatile in the kitchen, as they can be cooked in many delicious and nutritious recipes, from breads and pastas to casseroles and puddings.

The average person in the world consumes approximately 675 kg of food per year, or 1.85 kg of food per day. The most consumed food and beverages in the world is milk (79.3 kg per person), which is equivalent to 12% of all food consumed in the world, followed by rice (78.4 kg per person), wheat (67 kg per person) and potatoes (32.9 kg per person).

The average European consumes more food than the global average and consumes approximately 780.6 kg of food per year or 2.13 kg of food per day. North Americans consume more food per person than any other continent at 861.8 kg per person in 2018, or 2.36 kg of food per day. The average North American consumes more animal products per person than any other region of the world, with 3 out of the top 5 most consumed foods being animal products.

In South America, food consumption patterns are nearly the opposite of Asia, with vegetables and fruits being consumed in relatively small amounts, while animal products are consumed in much higher quantities. The average South American consumes slightly less food than the global average (675.2 kg per person) and the Asian average (679.7 kg per person) at 668.3 kg of food per year or 1.83 kg of food per day.

In Asia, food consumption patterns are very different from Europe and North America, with vegetables and fruits being consumed in large amounts, and animal products consumed at much lower quantities per person. The average Asian person consumes approximately the same amount of food as the world average (675.2 kg per person), consuming 679.7 kg of food per year or 1.86 kg of food per day. Rice is the most consumed food in Asia by far at 113 kg per person, which is equivalent to 16% of all food consumed in Asia.

Africa has perhaps the most unique and diverse food consumption patterns of any continent, largely due to the fact that Africa’s climate is much drier and hotter on average than other continents. Due to this, different crops such as cassava and yams are grown and consumed in Africa, which are not often consumed in other continents. The average African person consumes less food than the average person of any other continent, and well below the global average (675.2 kg per person), consuming 540.8 kg of food per year or 1.48 kg of food per day. This means that Africans consume 20% less food than the global average, 31% less than the European average and 37% less than the North American average. In Africa, the most consumed food is cassava at 66.7 kg per year, which is equivalent to 12% of all food consumed in Africa, followed by wheat (50.8 kg per person), maize (44.2 kg per person), rice (34.3 kg per person) and yams (33.5 kg per person).

Oceania is a continent made up of 14 countries, with 61% of people in Oceania living in Australia, 20% from Papua New Guinea and 11% from New Zealand with the remaining 8% of people living in one of the 11 island countries in the Pacific Ocean. The average Oceanian consumes more food than the global average, consuming approximately 769.1 kg of food per year or 2.11 kg of food per day.

The average person drinks 8 cups per day, equaling to 1/2 gallon per day and 182.5 gallons per year. However The U.S. National Academies of Sciences, Engineering, and Medicine determined that an adequate daily fluid intake is:

• About 15.5 cups (3.7 litres) of fluids a day for men
• About 11.5 cups (2.7 litres) of fluids a day for women

If you are a very hardworking man like the American cowboys, you really need a lot of water to survive on planet Earth; at least 3,091,000 litres of water per year to accomplish all your works. Did you know that the juicy steak you love to eat uses up to 15,400 litres of water for every 1 kilogram?

Therefore, by this calculation, I need at least 5,402 kg of food and 13,505 litres of water to survive in the next 10 years to accomplish my mission to do 10,000,000 steps starting in the year 2030. By the year 2030, I am targeting to be among the 10 largest private employers in the world. Currently, in year 2022, on average, to be among the top 10 largest private employers in the world, I need to hire at least 829,488 employees. The total consumption of food including myself is 4,480,899,578 kg. Taking rice as an example for food security for at least 10 years, then I need to make friends, at least with South Korean people since they can produce 5,102,557,639 kg of rice, and also the Cambodian people as they are the most productive person on planet Earth that can produce as much rice as possible on planet Earth. In Cambodia, they can produce 611.515 kg of rice per person compared to in South Korea, they can only produce around 108.93 kg of rice per person.

Just 10 countries are responsible for almost 85% of the world’s rice production. China and India are the top two (2) producers, accounting for more than half of the global total. However, although China is #1 largest producer of rice at 191,498,364,307.8 kg per year, they consume above production numbers and rely on imports to meet their needs, a single Chinese may consume around 600 grams of rice every day in their life while a single Indian consumes around 200 grams of rice every day in their life. China is also #1 largest importer of rice in this world. In year 2020, rice imports quantity for China was 4,200 thousand tonnes, about 4,200,000,000 kg of rice. The main rice supply for China mainly comes from Pakistan, Myanmar, Thailand, and Vietnam.

Australian rice growers produce more rice per hectare, than anywhere else in the world. The Australian industry averages over 10 tonnes per hectare. This is more than twice the global average of 4.3 tonnes per hectare. Australian rice growers have improved their water use efficiency by 60% in the last 10 years. Up to 40 million people across the globe eat Australian rice every day. Rice was first cultivated thousands of years ago in Asia, in a broad arc stretching from eastern India through to Burma (now this region is known as Myanmar), Thailand, Laos, northern Vietnam and southern China. It’s one of the oldest harvested crops known to man. Rice grains discovered at an excavation in South Korea in 2003 are said to be the earliest domesticated rice known. Carbon dating showed the grains to be around 15,000 years old — 3,000 years earlier than the previously accepted date for the origin of rice cultivation in China around 12,000 years ago.

The Bureau of Engraving and Printing, the U.S. government agency that produces U.S. currency, estimates the life of a US$1 bill at about 18 months, near to 2 years. If you have US$100 right now, the average lifespan of it is just around 9 years. In 2010, Federal Reserve cash offices destroyed 5.95 billion notes. In 2009, that number was even larger at 6.05 billion notes. A large proportion of those notes were US$1 and US$20 bills, which are the workhorses of the American economy. In 2010, 2.6 billion US$1 bills were destroyed. The Federal Reserve operates 28 cash processing facilities across the country. Los Angeles has one of the largest. In 2014, more than 3.1 billion notes came into the branch. Each bill is inspected to verify that it is still in good enough condition to stay in circulation. Machines capable of scanning 100,000 notes an hour automatically sort out counterfeit bills, which get sent to the Secret Service, and damaged bills, which are shredded. The Federal Reserve removes and destroys about 5,000 tons of money each year. United States banknotes, also known as American paper currency come in seven (7) denominations: $1, $2, $5, $10, $20, $50, and $100; and all of it weight 1 gram each, it means The Federal Reserve removes and destroys at least $US5,000,000,000 each year.

1 bowl of cooked rice has about 136 calories, and a plateful of cooked rice has 272 calories, which is about 80 grams per plate. A person serving in the army, a typical service member in garrison, needs to consume about 3,250 calories a day for sustenance. It means he or she needs to consume at least 956 grams of rice every day, assuming he or she only eats rice, which equates to 12 plates of rice a day for him or her to perform his or her duty in the military service. To form an army, you must command at least 100,000 people. To feed your entire army on a single day, 24 hours mission, you must have at least 95,600,000 grams of rice, which is equivalent to 95,600 kg of rice. If it is a 10 years mission for the whole army, which means it is a 3,650 days mission, then you need at least 348,940,000 kg of rice to perform in any mission, in any condition, in any situation, anywhere, any place, any time on planet Earth.

Based on the study by the Government of Germany in year 2022. Around 35% of the the army must bring along their own children and their family members together with them. Therefore, for the extra food security, you will need at least 471,069,000 kg of rice to secure the mission. Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza. There are more than 40,000 varieties of cultivated rice (the grass species Oryza sativa) said to exist.

In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. According to WHO, temperatures of 140°F to 150°F are enough to kill most viruses, and boiling water makes it safe from pathogens like bacteria, viruses, and protozoa. Trivedi recommends a temperature of 160°F or greater when heating water or food products, to kill off bacteria like Legionella, a common bacteria found in water. Most bacteria thrive in temperatures of 40°F to 140°F, or what the United States Department of Agriculture (USDA) refers to as the ‘danger zone’. This is when bacteria grow, multiplying by two every 20 minutes. To avoid this, make sure food isn’t left out of the refrigerator for more than two hours (or for more than one hour, if temperatures are 90°F or above).

For reference, the Food and Drug Administration (FDA) recommends that refrigerators are kept at 40°F or below, to stay out of the danger zone for bacteria. According to the New York Department of Health, heating food breaks the structure of germs, which makes them unable to function. Heat kills most food-borne bacteria and viruses, like Salmonella, which is a bacteria contracted from undercooked poultry and eggs, and can cause diarrhea and vomiting.

When cooking food, it’s important to ensure it’s heated properly all the way through, or what’s called an ‘internal temperature’, which you can determine with a food thermometer. According to US Food Safety guidelines, raw meat and poultry should be heated to at least 145°F for steaks or whole cuts of beef, 160°F for those meats ground, and 165°F for all poultry. Foods that are reheated, like leftovers, must be heated to at least 165ºF, and need to be stored properly within two hours of cooking, by placing it in a small container in the fridge to allow optimal cooling and prevent bacteria from growing.

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List of countries :
1) Australia
2) Cambodia
3) China
4) Greece
5) India
6) Laos
7) Myanmar
8) New Zealand
9) Pakistan
10) Papua New Guinea
11) South Korea
12) Thailand
13) United Kingdom
14) United States of America
15) Vietnam

White rice can be preserved for up to 30 years in the fridge or a root cellar (40° Fahrenheit) and 20 years in the pantry (77° Fahrenheit) if stored in vacuum-sealed containers with oxygen absorbers.