Years ago, my family and I lived in a place where I purchased staples yearly, and they were barged in. Other than that, we ate what we grew, raised, or hunted. It's the mother-of-all-shopping lists, but then you're done with that! Now I still do this, but living a bit less isolated, I replace as things run out rather than all at one go. I always have at least a year's worth of food on hand or on the hoof, so to speak.
Two things I've learned over the years are to just grow or store what you will eat, and to use what you have stored or grown and not be buying fancy treats all the time. It seems obvious, but if you don't like beets, for example, don't bother raising them, and certainly don't bother preserving them. It took me a while to work through this, though. It's really critical to align your diet and your food storage so they match up. Over the years I have refined my list, and my cooking/eating so I don't waste time and money on things I "should" eat. There are so many choices, even within your food growing area, it's not a nutritional nor a moral problem to decide you just don't really care for lima beans. There are other things you can grow or buy that will fill the same niche.
I also eat in season as much as possible, and eat almost nothing that wouldn't actually grow where I live, though I might not personally grow it, for whatever reasons. This is a philosophical decision, but also turns out to be very economical. I usually eat things that were raised on the island where I live--the three mile diet I like to call it. Saves on transport costs! I have developed a standard pantry staples inventory, and I cook from that plus whatever I have fresh or seasonally stored. If you get your basic list right, you can make everything you like to eat, whenever you want to, except you can't eat fresh strawberries in the dead of winter, of course. This system works great for me, and I am always tweaking it around, too, mind. I love to cook and experiment, so I have anything but a boring diet. What I do have is a comprehensive stock of basic ingredients suitable for my tastes and climate, and from there, I can go wild!
Glass is great storage, of course, and I use gallon or half gallon stores to stock the kitchen supplies of things. For bulk, I like lard tins, which are rat and insect proof and last forever if you keep them dry and don't store salty things in them. Food grade plastic buckets with those lids you can get that screw on are good too, though I don't like to get more plastic in my life. I abhor packaging, so I buy in bulk, and hardly get anything in cans or bottles unless it's essential and I can't work around it. (There is no "away" where I live--if you make non-compostable or burnable trash, you have to figure out what to do with it, as you can't just throw it away to become someone else's problem.) Canning is great, freezing is good too (I have great solar, even in the Pacific Northwest, so freezers are an efficient tool here). Salting and drying meat is good, and economical in storage space. A root cellar or two is helpful, though it's possible to do without. Store grains whole and grind as needed, whole grain keeps better.
Another thing I do that helps keep food moving through in a timely way is to keep an inventory, with dates, so I know what I have and how old it is. You have to rotate stock, or things go bad. I think it's pretty cool to have the food situations under control at all times, and I like knowing the quantity of food I need for a year, and best of all is to know exactly where it came from and ate before I ate it. I've grown to feel a little weird about eating food that is from somewhere else, over the years, rather than the other way around.
How to start? One staple at a time, and seasonal food as it comes to you. What do you eat, on a regular basis? Next time, buy fifty pounds of rice instead of 5. Keep a list, build up gradually. Don't go shopping daily, if that's an option where you are. Shop weekly, then at bigger intervals. You'll soon see what your patterns are, and you can go from there. If you list what you like to eat you'll see what the typical ingredients are, and you can start to build a stock of those in bulk. Cook from what you have, rather than going put to get what you need to cook a certain recipe you saw on Facebook. Learn the subtle art of substituting things in recipes. It's a cliche where I live that at some point, you will inevitably find you've substituted every ingredient in the recipe, and thus have an entirely new food! It's far from boring, which is what people seem to think working from a set food stock would be.