Planning a meal plan for an ocean crossing or a long passage requires careful consideration of nutrition, storage, preparation, and provisioning. Here’s a step-by-step guide to ensure you have enough food, variety, and flexibility to keep everyone well-fed and healthy during the voyage.
1. Consider Your Crew & Duration
- Number of crew members – Calculate how many people will be on board and their dietary needs or preferences.
- Duration of crossing – Determine the estimated number of days at sea and add a buffer of extra days (e.g., 20% extra provisions).
- Cooking skill level – Consider whether meals should be simple (one-pot meals) or if someone enjoys cooking and can prepare more elaborate dishes.
- Energy needs – Sailing can be physically demanding; plan for high-energy meals with proteins, carbs, and fats.
2. Meal Planning Strategy
Balanced Nutrition
- Proteins: Fresh meat (consumed early), canned meats, cured meats (salami, jerky), dried fish, eggs.
- Carbs: Rice, pasta, quinoa, oats, flour for baking bread or pancakes.
- Vegetables & Fruits: Fresh (consume first), frozen, dried, canned.
- Dairy: Hard cheeses (last longer), powdered or UHT milk, yogurt starter cultures.
- Snacks: Nuts, protein bars, crackers, dried fruit, chocolate.
- Hydration: Plenty of drinking water, electrolyte powders, tea, coffee.
Meal Planning Template
Plan meals around perishable foods first, then transition to shelf-stable options.
| Day | Breakfast | Lunch | Dinner | Snacks |
|---|---|---|---|---|
| 1-3 | Fresh fruit, yogurt, granola | Fresh salad, bread, cheese | Fresh fish (if caught), rice, sautéed vegetables | Nuts, fruit, crackers |
| 4-7 | Pancakes, honey, peanut butter | Pasta salad, canned tuna | Chicken curry, rice, canned veggies | Energy bars, chocolate |
| 8-14 | Oatmeal, dried fruit, milk powder | Canned soup, hard bread | Lentil stew, couscous | Jerky, nuts, dried mango |
| 15+ | Powdered eggs, biscuits | Crackers, cheese, canned fish | Freeze-dried meals, rice | Cereal, canned fruit |
3. Storage & Preservation
- Fresh items first: Eat fresh meats, dairy, and soft fruits first.
- Vacuum-sealed meats: Last longer in the fridge or a cold storage box.
- Canned foods: Essential for longevity—meats, fish, vegetables, soups.
- Dried goods: Rice, pasta, flour, legumes, and dried fruit take up little space.
- Fermented foods: Sauerkraut, pickles, kimchi provide nutrients and probiotics.
- UHT & Powdered products: Milk, cream, and eggs are useful substitutes.
- Frozen food (if available): Pre-cook and freeze meals if the boat has a freezer.
- Bread & Baked Goods: Bake onboard or use long-shelf-life wraps and flatbreads.
4. Cooking Considerations
- Fuel efficiency: Use a pressure cooker or one-pot meals to save fuel.
- Sea conditions: Plan for easy-to-make meals in rough weather (sandwiches, wraps, soups).
- Galley setup: Ensure you have windproof lighters, extra gas canisters, and cooking utensils.
- Prep ahead: Chop and portion meals before departure for easy cooking.
5. Emergency & Backup Supplies
- Extra food for delays: Enough provisions for an additional 3-7 days.
- Emergency rations: Freeze-dried meals, protein bars, energy gels.
- Fishing gear: Catch fresh fish to supplement meals.
- Vitamin supplements: To prevent deficiencies on long voyages.
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