I keep canned foods around. I have a selection of vegetables that we will actually eat, as well as some canned ham, tuna, chicken, and corned beef. The cans are rotated periodically via using the food to make quick dinners from time to time. I buy canned food at Aldi’s, which has the cheapest canned goods in my area. Some of these I’d be willing to eat cold in an emergency.
I keep several varieties of rice and pasta around. Again, the stock is rotated via normal cooking duties. Basically, I buy rice and eat it a couple months later.
I keep spices and condiments on hand. Many will remain edible/safe without refrigeration, but not all.
I also have a bottle of Vitamin C on hand. If you wind up living on canned/dried food for awhile that’s the vitamin you’ll run short on first.
You’ll want sturdy storage containers for the pasta/grains. I usually leave it in the original packaging, but sometime repackage it if the original container is flimsy. Then I put all that in a big, rubbermaid bin for additional protection. Cans should be in a cool, dry place. Shelves are nice for this.
Comments about emergency lighting and cooking also apply, even if you didn’t ask for those specifically. You’ll want some stuff that can, if necessary, be eaten as-is regardless.