The backpackers I’ve talked to prefer Backpacker’s Pantry. I was at a hostel by Lake Tahoe where the majority of the guests were Pacific Crest Trail thru hikers. One guy was assembling his caches on a common area table and it was mostly Backpacker’s Pantry.
I’ve had Mountain House lasagna. It was way salty, but I wasn’t too particular after a long day where all I had to do was boil water.
I prefer Mountain House, and it is part of our family's short and long term emergency plan.
However, you are correct that it is very salty. In the past, I have been able to use multiple MH pouches a day when hiking/backpacking/camping, with no issues. However, a couple years ago a tornado hit our city and took out one of the two transformer stations that connect the city to the rest of the provincial grid. Our area of the city had no power for a number of days. We did do a couple MH meals, but found the high salt content was way too high. We could manage one meal a day max, but really one meal every other day was probably the max we could do.
As a result we adjusted our emergency plan, which was helpful when the pandemic came along.
ETA: The power failure also caused us to lose everything in our freezer and fridge (though because we emptied them once it was clear the food was a loss due to food safety temperatures the appliances themselves were fine). While we still keep as much frozen and freezer items as before, it did cause us to add some things like more canned veggies to our plan, which we cycle through so they don't expire.
As to the OP's post. I don't think there is anything wrong with having a well-planned 3 month supply as part of a family emergency plan, if one has the means, desire, space, and a good plan for it. However, acquiring it all at once right NOW would likely be both difficult and may considered hoarding.
If one does seriously want to consider having food storage as part of prudent family emergency planning, take the time to do some research -- there are plenty of excellent resources out there -- and develop a solid plan for what you want, how you will store it, how you will use it (both cycling it through into your normal household meal planning as well as during times of emergency/disaster), etc. And how you will acquire it [usually not done all at once]. Consider an all hazards plan and different scenarios [e.g. the need to evacuate with or without notice, the need to shelter in place, SIP with and without power and/or water, etc] and how you would manage those within your plan. Again, there is a lot of information out there to help you.
Jumping into it without a well-thought out plan is a good way to spend a lot of money and end up with a lot of food that isn't necessarily that practical/functional when it comes to actually having to use it.
In terms of stores here.... eggs have been a problem; they will often have them first thing in the morning in limited amounts (not a normal shipment full) but they are gone pretty quickly. Flour and baking goods are also patchy depending on the store. Chicken is generally limited to two packages and they don't have "club" packs, so you are looking at e.g. two chicken breasts to a package or 4 if you are REALLY lucky. Pasta and rice have also had low quantities on the shelves. For rice, for example at some stores it is only the more expensive brands of rice that is still available.
Milk was an issue the first couple weeks but that seems to have been resolved. Dairy farmers here are now having to dump milk in some cases as the restaurant demand has reduced -- however, I read a story the other day how in BC the dairy farmers were able to work with the regulator and processors and get something like 40,000 litres that would have been dumped processed and donated to food banks and the other provinces are looking at trying similar things.
SW
I wouldn’t know how to begin to plan that. I usually shop weekly with a quick stop for milk, bread or a forgotten item once or twice a week. I have been going once a week since mid March and have pretty much stocked up on meats, pastas & canned items. I work 2 days a week, 12 hour shifts. On those days DH gets take out or has a frozen entree for dinner. Before all this we would also get take out once a week & go out for dinner once. So I normally only cook 3, maybe 4 times a week at most. We have only gotten take out 3 times since this started, so I have been cooking more. I am on vacation this week (cancelled WDW trip 
) For the first time in my life I have planned out meals for the week & written them on the calendar. I won’t make a dent in what I have in the freezer. I am not planning on any shopping for at least another 2 weeks.
