Mastering Provisioning for Your Transatlantic Sailing Adventure

For many first-time transatlantic sailors, provisioning is one of the most daunting jobs. However, with proper planning and organization, it can turn into a straightforward process, as Helen Fretter discovered during the Atlantic Rally for Cruisers (ARC) rally.

The Importance of Good Provisioning

Napoleon is credited with saying that an army marches on its stomach, and it’s a fair bet that many a ship’s captain realized that a well-fed crew is a happy crew. When the regular rhythms of the day blur due to watch systems and shifting time zones, meal times become quintessential to maintaining morale at sea. The challenge lies in knowing which foods to take and how much is necessary for the journey.

Getting Started: Delegating Responsibilities

Deciding on how to assign responsibilities in the galley is a crucial first step. Many boats rotate cooking duties among the crew, while others designate one person to lead. Establishing a plan ensures that in the event the regular cook becomes seasick or needs to rest, anyone stepping in has a rough idea of what to make and where to find supplies. A five-day rotating menu, with a designated ‘chef of the day,’ can keep things interesting for everyone involved.

Meal Preparation and Planning

For the early days of your journey, focus on meals that are simple to prepare, easy to eat, and gentle on the stomach. If you’re prepping meals in advance, portion them to serve 1-3 people rather than the entire crew at once. A useful tip is to pack meals in freezer bags and freeze them inside a box to save space in the freezer.

Deciding on an alcohol policy is also essential; plan a ‘happy hour’ with drinks and snacks to gather the crew in the evenings. Snacks take on crucial importance during long crossings, so think ahead about birthdays or special moments to celebrate during the voyage.

Prioritizing Water Provisioning

While it can be easy to concentrate solely on food, water must be a top priority. On land, most people use 70-140 liters of water per person per day. At sea, while this usage decreases since you won’t be showering or running appliances, provisioning enough water is essential.

A bare minimum should be 3.5 liters of fresh water per person per day for drinking, cooking, and maintaining hygiene. Therefore, for a crew of four over 30 days, you need at least 420 liters, not counting an emergency reserve. If your yacht has a watermaker, make sure to utilize multiple tanks and large water bottles, encouraging everyone to stay within a water consumption budget.

Keeping Food Cold

In most yachts, fridge and freezer space is limited, so planning your refrigeration strategy is paramount. First, understand how cold your freezer actually is. Many boat freezers operate between -6°C to -12°C, which will keep food safe for 15-20 days. To maximize this space, fill your freezer with frozen food before departure, ideally well in advance.

Consider using Bluetooth thermometers to monitor the temperature without needing to open the door often. Additionally, employing traditional methods, like a damp cloth in a cool sink, can keep essential items like drinks cool without using valuable refrigeration space.

Crafting a Stowage Plan

Deciding how to store everything is essential. Create a stowage chart or spreadsheet to know where everything will go—whether by item type or week to minimize repeated searching. When removing packaging, aim to reduce the risk of pests and save weight. Label all items and consider double-wrapping dried goods to protect them from moisture.

Be mindful that cans and saltwater don’t mix well; steel cans can rust, while aluminum drinks even corrode. Consider storing them away from potential moisture, ensuring easy access to necessary food supplies.

Extending Food Shelf Life

Vacuum sealing meats can significantly extend their shelf life, keeping them fresh for weeks. Some butchers in port cities like Las Palmas offer vacuum packing services, but if you’re embarking on an extensive journey, investing in your own vacuum sealer may be wise.

Certain items, like a leg of jamón, can last for weeks if stored properly. Additionally, eggs should be stored at a stable temperature but not refrigerated; they can be checked for freshness using the ‘float test’—fresh eggs will sink.

Storing Fruits and Vegetables

For fruits and vegetables, the golden rule is to keep them dry, dark, well-aired, and cool. Citrus fruits are particularly hardy, and apples (especially green ones) can last longer. A fun buy for morale might be a hand of bananas, but ensure they’re washed to eliminate critters.

Pengelly advises a simple visual inspection for cleaning produce, emphasizing that keeping it dry is the priority, especially if deliveries are made on rainy days. Low-moisture vegetables like leeks, carrots, and potatoes tend to last longer and should be properly stored to maintain freshness.

Shopping Strategy

Shopping for a long voyage can feel overwhelming. Break it down into four manageable tasks:

1. Purchase dry goods and non-perishable items, not forgetting essential household supplies.
2. Buy water and other drinks.
3. Source meats—allow time for freezing while on shore power.
4. Finally, gather fresh produce, scheduling delivery a couple of days before departure.

Involving the crew in the shopping list can ensure everyone’s preferences and dietary restrictions are covered.

Las Palmas has a network of suppliers accommodating ARC participants, including well-known supermarkets like Hyperdino and Carrefour. Many of these offer delivery directly to the pontoons, making provisioning less stressful, although expect some deliveries later in the day.

By approaching provisioning with forethought, an organized plan, and a little creativity, your transatlantic sailing journey can be both enjoyable and rewarding.