There’s really no limit to how many types of natural disasters (or any other kind) that might strike. There’s usually the direct effect, like an earthquake and the secondary effect is a whole lot of people need help at once and the infrastructure that was there to help them isn’t operating too well. Long term food storage is all about helping with the secondary effects of disaster. Most environmental threats are regional and most advice on any topic has to be adjusted regionally or locally.
I don’t doubt there’s places in Alaska where a “root cellar” might translate to “walk in freezer” a good part of the year. In humid places, you open a bag of potato chips and a half hour later they are soggy. Altitude makes a huge difference to things like boiling point which is pretty important when canning: above 10,000 feet, boiling water isn’t hot enough to sterilize things! Remember that next time you are canning yams on top of Mount Ranier. I guess the point here is there’s no one set of rules. You have to adapt everything to your climate and bioregion. Remembering the pueblo example, we see that deserts can be great for storing grain. We can see that polar regions are great places for storing wooly mammoths. We can see that both environments call for some tweaking to the plan.
By now it’s pretty much clear what the planet has in store for us, we can get deluged by water, burnt by wildfire, choked by volcanos, rattled by earthquakes, smashed by asteroids, smitten by plagues, all that good stuff as well as the manmade disasters as outlined in the first chapters. Coming up with a contingency plan for each of these is a bit tricky.