Good provisioning is one of the quiet joys of cruising. A well-stocked, well-organised boat means better meals, fewer surprises and more time enjoying the anchorage. Whether you’re planning a weekend hop or a long passage, here are our tried-and-true tips for stocking up.
Start With a Plan
Meal planning and lists…
- Plan meals for the length of your trip, then add a buffer – at least a few extra days, and more for offshore or remote legs where weather can hold you up.
- Write a simple meal plan (breakfast, lunch, dinner, snacks) and build your shopping list from it.
- Plan easy one-pot meals for rough days and for the first night out, when nobody feels like cooking. Pre-cooking a couple of meals before departure is a big help.
- Keep a running “used it up” list on board so your next shop is quick.
How much per person per day?
Appetites vary, but as a starting point per person, per day:
- Drinking water: allow around 3–4 litres for drinking and cooking, more in tropical heat. Add extra for washing up and showering.
- Meals: three meals plus snacks – people often eat more on watch and in cooler weather.
- Hot drinks: count your tea and coffee habit honestly and add a margin – running out is a morale disaster.
Multiply by crew and days, then round up.
Long-life vs fresh
Aim for a mix: fresh food for the first part of the trip, and long-life items that carry you through.
- Long-life: tinned meat and fish, tinned tomatoes and legumes, UHT milk, long-life cream, pasta, rice, couscous, noodles, oats, flour, dried fruit and nuts, crackers, powdered milk, jars of sauces and pesto, hard cheeses and cured meats.
- Fresh: eat the most perishable items first (leafy greens, berries, soft fruit), then work through the hardier produce.
Fresh Produce That Lasts
Some fruit and veg keep far better than others without refrigeration.
Longest keepers (weeks): potatoes, sweet potatoes, onions, garlic, pumpkin (whole), cabbage, carrots, citrus, apples, ginger.
Medium keepers (about a week or more): green tomatoes, capsicums, zucchini, cucumbers, eggplant, green bananas, avocados bought hard.
Eat first (a few days): lettuce, herbs, berries, mushrooms, ripe soft fruit.
Storing without refrigeration
- Buy unwashed and unrefrigerated produce where you can – it lasts longer.
- Wrap items individually in paper or store in breathable mesh bags or baskets.
- Keep them in a cool, dark, well-ventilated spot, away from engine heat.
- Stagger ripeness – buy some fruit green so it ripens through the trip.
- Keep apples and bananas away from other produce; they speed ripening.
- Check daily and remove anything going soft before it spoils its neighbours.
- Unrefrigerated eggs keep well if turned every couple of days; hard cheeses and cured meats are good fridge-free options.
Decanting, Repackaging and Vacuum Sealing
- Ditch the cardboard before it comes aboard – it brings in moisture and insects such as cockroaches.
- Decant dry goods into airtight, clear, labelled containers – square containers stow better than round ones.
- Mark tins with a waterproof marker (contents and date) in case labels wash off in a damp bilge.
- Vacuum sealing is brilliant for meat, cheese, coffee and dry goods – it saves space and extends shelf life. Freeze meat flat in meal-sized portions.
- Portion bulk items into meal-sized bags so you only open what you need.
Stowage and Inventory
Make a locker map
- Number every locker and keep a locker map and inventory (on paper or a phone app/spreadsheet) of what’s where.
- Update it as you use things – it saves hours of digging and stops you buying duplicates.
Stow smart
- Heavy items (tins, water, drinks) low and central to help stability.
- Everyday items within easy reach; long-term stores deeper.
- Pack tightly or use non-slip matting so nothing rattles or shifts in a seaway.
- Keep glass to a minimum, and wrap any glass jars or bottles.
Keeping dry goods dry and pest-free
- Use airtight containers and keep lockers ventilated.
- Add moisture absorbers or desiccant sachets to damp-prone lockers.
- Bay leaves in flour, rice and pasta are a traditional weevil deterrent; freezing flour for a couple of days before stowing also helps.
- Inspect stores regularly, especially in the tropics.
Water
- Fill tanks before every departure and know your total capacity.
- Carry spare jerry cans of drinking water – a safeguard if tanks are contaminated or a pump fails.
- If you have a watermaker, carry spare filters, membrane preservative and spare parts, and have a backup plan if it fails.
- Keep a separate supply of bottled water for emergencies or a grab bag.
- Conserve on longer legs: rinse dishes in salt water first, use spray bottles, and take quick showers.
Fuel and Gas
- Top up fuel before departure and carry a reserve for motoring through calms or into a safe harbour.
- Carry spare fuel filters and a funnel with a water separator.
- Know your gas bottle usage, carry a spare full bottle, and get bottles filled or swapped before long trips. Check regulators and hoses regularly, and keep a gas detector working.
Galley Staples Checklist
- Oil, butter or ghee, vinegar
- Salt, pepper, herbs and spices, stock cubes
- Flour, sugar, yeast, baking powder
- Pasta, rice, noodles, couscous, oats
- Tinned tomatoes, beans, lentils, coconut milk, fish, meat
- Sauces: soy, sweet chilli, tomato, mustard, curry pastes
- Spreads: Vegemite, peanut butter, jam, honey
- UHT or powdered milk, long-life cream
- Tea, coffee, hot chocolate
- Crackers, muesli bars, nuts, dried fruit
- Matches or lighters (stowed dry), and a manual can opener (or two!)
Cleaning and Household Consumables
- Dish detergent (biodegradable where possible), sponges, scourers, tea towels
- Paper towel, toilet paper (marine-friendly), rubbish bags
- All-purpose and mould cleaners, white vinegar
- Laundry detergent and pegs
- Sunscreen, insect repellent, toiletries
- Batteries, globes and torches
Medical and First Aid
- Carry a comprehensive first aid kit suited to how far you’ll be from help, and check expiry dates before each season.
- Bring enough prescription medication for the trip plus extra, with copies of prescriptions.
- Include seasickness remedies, pain relief, antihistamines, rehydration salts, antiseptic, burn and wound dressings, and sun-protection and after-sun care.
- Consider a first aid course and a medical guide for remote areas.
Spares and Consumables
- Engine oil, oil and fuel filters, impellers, belts
- Fuses, electrical connectors, tape, cable ties
- Hose clamps, sealants, epoxy, lubricants
- Spare bilge pump parts and toilet service kit
- Sail repair tape and whipping twine
Long Passages and Remote Areas
- Assume shops will be limited, expensive or closed – stock up where it’s easy before you go.
- Bring extra long-life staples and a few “emergency meals” that need only boiling water.
- Learn to bake bread on board – a supply of flour and yeast goes a long way.
- Consider fishing gear to supplement your stores.
- Have backups for critical items: can opener, lighter, gas, water.
Budgeting and Buying in Bulk
- Set a provisioning budget and track spending – it adds up quickly.
- Buy in bulk for non-perishables you use a lot, but only if you have room to stow them properly.
- Supermarket specials and home-brand items stretch the budget further.
- Local markets and farm stalls often offer fresher produce at better prices.
Treats and Morale
Never underestimate the power of a treat at sea. Chocolate, biscuits, a favourite snack, good coffee or a cold drink at sundown can lift spirits on a long night watch or after a tough day. Pack a few surprises – and hide some for later!
