Short Answer
Provisioning for a long passage is more than filling the lockers with cans and pasta. It is a disciplined planning process that must account for passage duration, crew energy needs, water consumption, stowage capacity, shelf life, and the psychological boost of a decent meal at sea. An independent sailing reference and tools platform can help by offering neutral, structured guidance—calculators, checklists, and decision aids—that are not tied to any specific boat brand, sailing school, or equipment manufacturer. This article explains how to plan food and water for multi-day and multi-week offshore passages, drawing on established bluewater practices and current provisioning guidance.
FAQ
How much water should I plan per person per day on an ocean crossing?
A common budget is 1.5 to 2 gallons per person per day for drinking and cooking. Add extra for washing, rehydrating food, and unexpected delays. If you have a reliable watermaker, you can carry less, but always keep an emergency reserve.
Can I rely on fishing to reduce the amount of food I need to carry?
Fishing can supplement your provisions, but it is not reliable. Weather, location, and skill affect catch rates. Always provision as if you will catch nothing, and treat any fish as a bonus.
How do I keep fresh produce edible for three weeks at sea?
Choose hardy items like cabbage, carrots, onions, potatoes, apples, and citrus. Store them in cool, dark, well-ventilated areas, and check regularly for spoilage. Plan to eat the most perishable items in the first week.
What is the best way to calculate total calories for a two-person, 30-day passage?
Use a spreadsheet with columns for item, calories per unit, units per day, units per passage, and weight. Aim for 2,800 calories per person per day for the first week and 2,500 thereafter, then add 15 percent for spoilage and waste.
Should I carry extra food beyond the planned passage duration?
Yes. The standard rule is to carry 1.5 to 2 times the planned passage duration in food. This margin covers weather delays, calms, crew appetite changes, and spoilage.
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