The rough rule of thumb on food storage for those serious about such things was 1 years worth. I always had about that much on hand. For as long as I can remember I had lots on hand, back in about the 2018/2019 period I decided that really was not enough all things considered, 3 years was what I thought should be a minimum to have  in storage. My idea of enough daily is 3000 calories  .
I started building up my storage in 2020 right when covid hit. By mid 2021 I had hit the 3 year mark, but with all that has happened since then I don't even think 3 years is enough, 5 would be best (for me). So I am building up to that amount slowly.
 I bitch and complain about the price but really it is cheap, and the best insurance one can have.
If you came into my house you would have no clue that I have years worth of food on hand. 90% of it is in places you would never find unless you were doing renovations to the house. I now am at the point where I am storing things out side the house. Freezers, even non working ones make good storage containers for those large bulky items like flour, rice, dehydrated potatoes and cooking oil.
 It is my first year storing outside this way so I will keep my eye on how things keep through the seasons but I expect it to be fine.