Lzh Dg Bu Pm 2 Pc 38Storing Food

Sutta on Storing Food (Sannidhikāraka)

Context

In the Vinaya Piṭaka of the Theravāda tradition, the Sannidhikāraka Sutta, from “sannidhikāra,” storage or preparation in advance, is found in the Pātimokkha section, specifically among the regulations concerning the management of property and food by bhikkhus. This sutta was recorded in the context of daily life in the Sangha community, when the Buddha established rules for managing the food and material resources of the community of disciples.

At the time of the Buddha, storing food was an important practical matter. Bhikkhus needed to receive food from laypeople, but storing too much could lead to negative consequences: greed arising, laxity in practice, and excessive dependence on material things. For this reason, the Buddha restricted the storing of food, especially foods that spoil quickly, in order to maintain the holy and simple spirit of the Sangha community.

Main Content

The Sannidhikāraka Sutta states that bhikkhus should not store food for long periods. Specifically, fresh foods such as rice, meat, fish, or fresh vegetables may be kept only for a certain period before they must be consumed or discarded. This rule is built on the principle of not accumulating material possessions and of maintaining simplicity in the monastic way of life.

According to the Pātimokkha, a bhikkhu who stores food beyond the prescribed time, knowing that it will spoil or become unusable, violates one of the rules. However, there are exceptions: durable foods such as dry rice, beans, salt, or specially processed foods may be kept longer. The sutta also states clearly that if a bhikkhu has a legitimate reason, such as preparing for a long alms journey or because of health, he may be permitted to keep certain foods, but this must be certified by the community or have the consent of the organization.