I recommend making strong local connections with mutual aid groups and food pantries. They will be doing exactly these sorts of things at scale. You can even give them money to help you do it and you will come out on top.

But for personal individual recommendations:

Dry stable pantry good that you store securely. Beans, rice.
Securely means against pests, so a hard container with no entry point when closed that seals well enough so that hey don't spoil for a few years. Dry goods last a very long time but can go rancid if you don't store them properly. Food grade buckets, mylar in metal trash containers, etc. If your system seals, then you can put in packets that eat up the oxygen, preventing pests and food going rancid, but that is for long-term storage, since once you open it up then you have oxygen again.
Flour goes rancid faster than rice and beans, you have to store it properly.
A decent multivitamin and common deficiency vitamins (D, B12, iron). You can store these the same way so if you have a huge amount you can put them in a sealed container with an oxygen-eating packet.
Spices and salt. Spices can be stored the same way as everything else and are very, very I expensive in bulk.
High-calorie shelf-stable fats like peanut butter, coconut oil, and cooking oil. You can buy restaurant-size 4-gallon jugs of it (in cardboard boxes) for maybe $30-60.

One of those oil containers, 50 pounds of beans and rice, and vitamins and salt will last a single person over 100 days if that is the only thing they eat. The limiting ingredient is actually the beans and rice so you can get even double that and still not run out of the oil.

Realistically you would probably just use these ingredients for half of your meals, maybe, and still eat diverse foods in general. These foods are so inexpensive in bulk that your average food cost goes way down and you can eat more of it to decrease food costs during any crises.

[–] Philosoraptor@hexbear.net 2 points 9 hours ago* (last edited 9 hours ago) (1 children)

Rice should be stored as cool as possible if you're keeping it long term. All rice has insect eggs in it, which will hatch if you leave it long enough. The rice is still generally usable, but it's better to keep it in a cool shed or something if you can. You can also bake it at a pretty low temperature for 45 minutes before you store it, if you have the ability to do that.

[–] Chana@hexbear.net 3 points 9 hours ago

Oh yes I forgot to add rice notes. This is all true. Brown rice goes rancid fast and has the other issues you mention. Long term storage should be cooll, dark, and ideally in an container from which oxygen has been removed.

Also you can cook rice at a low temperature in the oven to prevent insect issues. The downside of this is that you have to use the rice sooner as this process destabilizes some of the aromatics. You can also freeze + thaw the rice but you have to be careful to not allow moisture to remain in it.