Food Provisioning for a year long liveaboard travel

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Old Gray Mare

TB Fanatic
Two guys prep food for a year long sailing cruise. I'm guessing they will be doing at least some provisioning along the way. Many crusis videos mention provisioning or they show a few carts of food and a long register receipt. This one gives some idea of the amounts of various foods needed. The bulk of what was purchased looks shelf safe.

The video is in English. I looks like it was done in Europe? Everything is done in metric measurements. The amount still looks way short of what will be needed for a year. They may have had storage constraints. Even so I'm still trying to figure out how they stowed it all on their vessel.


Fair use.
Provisioning for a year long liveaboard travel
Oct 5, 2018
Vertizontal
Link to source:
View: https://www.youtube.com/watch?v=YOLoAToKtpo

Run time: 8:31
 
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modernbeat

modernbeat

Dallas, TX
Storage in boats is a little tricky.
Usually cans and other heavy items are stored in the bilge, which means there is a danger the labels will be lost. So they have to be labeled on the top with marker. There are nooks and crannies around all the installed equipment you can stash stuff. And most boats have a couple so-so occasional bunks in addition to the main bunks, perfect for bulk storage.
 
W

WalknTrot

Veteran Member
Not too bad for working out of a conventional grocery store, but they didn't show a complete list.
I don't really get all that fresh fruit he picked up, because it won't keep long.
 
Jeff B.

Jeff B.

Don’t let the Piss Ants get you down…
Troke said:
A couple of AR-15's and a 1000 rds of ammo. There are pirates.
Click to expand...

Got to have a really secure and hidden location. So many nations believe in disarming the public.

I’d like to add something along the lines of a .338 Lapua for anti material use.

Jeff B.
 
Illini Warrior

Illini Warrior

Illini Warrior
during WW2 it was interesting how they stored food & supplies on the subs - someone figured out they really didn't need to use one of the hatches in the transit out to the patrol area - they closed off the inner hatch and then dumped in 100s lbs of potatoes - ate off the fresh spuds for the first few weeks .....
 
Toosh

Toosh

Veteran Member
I'm thinking these guys have not given much thought about how this boat will handle if they didn't plan where to stow it. The center of buoyancy and center of gravity have surely changed sticking this stuff wherever. They might be in for a surprise.
 
O

Old Gray Mare

TB Fanatic
modernbeat said:
Storage in boats is a little tricky.
Usually cans and other heavy items are stored in the bilge, which means there is a danger the labels will be lost. So they have to be labeled on the top with marker.
Click to expand...
There are a few other potential problems with can labels on boats.

Bugs can hide or lay eggs behind labels.

Labels falling off can cause additional problems. First is not knowing what's in the can and second if stored in the bilge, if water gets, waterlogged labels could clog bilge pumps. In a boat taking on water that's not a good thing.
 
M

mecoastie

Veteran Member
Illini Warrior said:
during WW2 it was interesting how they stored food & supplies on the subs - someone figured out they really didn't need to use one of the hatches in the transit out to the patrol area - they closed off the inner hatch and then dumped in 100s lbs of potatoes - ate off the fresh spuds for the first few weeks .....
Click to expand...
My grandparents neighbor was a WW2 submariner. They slept on food, cans filled the engine room and battery wells. It was shoved in every spot possible. You walked on layers of cans anywhere there wasnt a watertight door. Every meal tasted like diesel.
 
O

Old Gray Mare

TB Fanatic
mecoastie said:
My grandparents neighbor was a WW2 submariner. They slept on food, cans filled the engine room and battery wells. It was shoved in every spot possible. You walked on layers of cans anywhere there wasnt a watertight door. Every meal tasted like diesel.
Click to expand...
Those vessels make the word: "cramped" a total understatement. Climbed thru the Bowfin in Pearl Harbor. Those were truly brave men.
 
O

Old Gray Mare

TB Fanatic
Found this link.

They make yogurt from powder milk, sprout seeds, cure pork, pickle and smoke fish among other things to add to their diets on longer cruises. The is a link for a free provisioning guide below.

Fair use.
2 Months. No Resupply. No Problem. PLUS BIG NEWS! - Free Range Sailing Ep 198
Jan 20, 2022
Free Range Sailing

It's been 2 months since we've visited any form of town or civilisation, how are we coping and what treats has Pascale got in our 40L Engel Fridge? Plus we have the biggest announcement to ever drop on Free Range Sailing...

FREE PROVISIONING GUIDE Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. There has never been a better time to start learning how to increase the food storage potential of your home. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.

LINK HERE: Download your FREE Provisioning Guide: https://bit.ly/3adbloF

Link to source video:
View: https://www.youtube.com/watch?v=0VzGUoB1rbc

runtime 19:34
 
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Freeholder

Freeholder

This too shall pass.
The reason for starting out with a lot of fresh fruit (and probably veggies, eggs, and other perishables) is to have fresh stuff to eat up before you have to start on the long-term storage stuff. I didn't watch the video, but I'm sure they were planning to stop if possible and restock the perishables somewhere along the way. This is basically how we eat even at home, because we are going to town as seldom as possible -- I buy fresh stuff each time we go to the store, and we eat that first (eating the most perishable first, so bananas, oranges, and then apples, which keep for quite a while). Once the fresh fruit is gone, we eat the canned and frozen fruit, and then I know it's time for another trip to town. (The canned/frozen veggies and meat never get that low.)

I would take seeds for sprouting on a trip like that, which would give you fresh greens even out in the middle of the ocean.

Kathleen
 
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