Provisioning Guide
Provisioning for a cruise has gotten complicated with all the meal-planning spreadsheets, vacuum-sealing techniques, and refrigeration debates flying around. As someone who has provisioned for everything from weekend trips to month-long island-hopping runs, I learned everything there is to know about feeding a crew well without overloading the boat or blowing the budget. Today, I will share it all with you.
My first attempt at serious provisioning was a disaster. I bought way too much fresh produce that went bad in three days, not enough canned staples to fall back on, and somehow forgot coffee. You only forget coffee once. Since then, I’ve developed a system that actually works, and it starts with being honest about how you actually eat aboard — which is almost never the way you eat at home.
How to Provision Like a Veteran Cruiser
Probably should have led with this section, honestly. Prepare your vessel by organizing storage spaces before you shop — label lockers, use clear bins, and know where everything goes before it comes aboard. Develop your meal planning skills around what stores well, not what sounds good at the grocery store. Root vegetables, canned proteins, dried goods, and sturdy fruits last weeks without refrigeration. Plan conservatively on quantities for the first few trips until you know your crew’s actual consumption rate. That’s what makes provisioning endearing to us passagemakers — a well-stocked boat means freedom. You can change plans, extend the trip, or weather a blow in a remote anchorage without worrying about whether you have enough to eat.
