Lzh Sarv Bi Pm Pc 24Storing Food

Scripture on Storing Food (Sannidhikāraka)

Background

The Sannidhikāraka scripture, storing food, belongs to the Vinaya Piṭaka, the basis of Buddhist discipline (Vinaya), in the Theravāda tradition. This code was recorded from the regulations the Buddha issued to guide the community of monks and nuns, in order to protect purity and the discipline of practice.

This scripture arose from a specific circumstance: some monks had the habit of storing food in their cells, their living quarters. This act harmed the ascetic life and created conflict in the community. Some monks had excess food that spoiled after being kept too long, while others lacked food, creating unfairness. Moreover, hoarding material things obstructed the practice of impermanence, encouraged attachment to the world, and weakened the precious mind of ascetic practice.

From this, the Buddha established detailed regulations on how food was to be managed in the monastic community, called Sannidhikāraka, meaning “storing” or “keeping in reserve.”

Main Content

This rule guides the principles by which monks and nuns may store and manage food. According to the Pāli Vinaya Piṭaka, monastics are not permitted to hoard too much food or keep it long-term in their private rooms. Instead, daily dietary needs are to be distributed by monastery stewards or supporting attendants.

Specifically, the rule allows monks and nuns to keep food in particular cases, such as when living in remote places or when there is a legitimate reason. However, food must not be kept beyond the allowable period, often after three days, but must be consumed or given to others. Foods such as rice, bread, meat, or fish are not to be stored because they spoil easily and create attachment.

This rule also distinguishes between kinds of food that may be stored longer, such as salt, pickles, honey, and butter, and foods that must be consumed soon. The purpose is for monks and nuns to live simply and focus on practice instead of managing possessions.