I like Freeze Drying foods for long term storage to prevent waste. I love Mountain House Brand. Mormon, exceptional quality, high attention to detail, AAA. Even a tiny home freeze drying machine is multiple thousands of dollars and rapidly goes upwards for entry level. Dehydrators are neat and cheap, but last short term unless jarring.
I believe Freeze Drying is key for the freshest and most viable, that is best preservation of taste/odor, texture, color, and vitamin content, but we only try and remove so much water with freeze drying.
Even freeze dried bacon and eggs, when reconstituted and kept from over sogginess, can pass the taste test after years. It is very impressive. Military goes more towards MRE's due to the water issue. Its easier to have MRE's with foods that you can heat, or not and still eat with one hand while driving instead of adding potable boiling water to every bite and waiting five minutes.

I think with even stronger vacuum at even lower temperatures, if we have a better energy breakthrough, can provide long term food storage needs for the entire species and beyond.
Canning can last a very long time, but it loses nutritional content.
Freeze drying retains ALL nutritional content, and then you can produce water separately and combine the two, saving valuable space as well as weight.

Basically, Astronaut Ice cream. You can freeze dry anything. Meats to a certain degree, but they contain a large amount of fats/oils which are difficult to remove water from, but easy to add it back to re-hydrate once you remove it. Needs more electricity to power much more powerful colder temperatures closer to zero, as well as stronger vacuums to remove the water, faster.
You freeze as you dehydrate rapidly.
Freeze dried food could be here, I thought.
But it takes fucking land, money, for a startup to compete. Can goods are cheap as fuck, freeze drying is expensive. Cans are even still cheap to make. Mylar lasts though, with air packets.