Provisioning for long-term sailing is an art form, not a science. After thousands of miles at sea and years of living aboard our Moody 46, Sydney and I have developed a system that works—though it’s been shaped more by hard-won lessons than by any grand plan. Running out of coffee halfway across the Atlantic? That’s not an option.
Provisioning isn’t just about filling the boat with food and supplies; it’s about creating a sustainable, comfortable, and healthy life on the water. You need to consider storage, spoilage, nutritional balance, and ways to avoid food fatigue when the nearest grocery store is 500 miles away. Over the years, we’ve perfected our provisioning process to the point where it feels almost second nature—though it’s never truly easy.
How We Plan and Shop for Six Months at Sea
Sydney and I don’t leave things to chance when it comes to provisioning. Living on a boat means you need to keep track of everything because if you run out of something essential halfway across the Atlantic, there’s no convenience store to rescue you. Over the years, we’ve developed a detailed tracking system. Every purchase, from a can of sardines to a bag of flour, is recorded. We note where we bought it, how much it cost, and how long it lasted. Sydney takes care of most of the data tracking—she’s a pro at organizing the galley.
When we’re in port, we rely heavily on Instacart and other delivery services. Discount stores like Costco and Walmart are essentials for large provisioning runs. We stock up on staples like rice, pasta, and flour in bulk and store them in airtight containers. Over time, we’ve figured out how much we actually use in a month—how many eggs, how much coffee, how many cans of beans—so our provisioning is based on real data, not guesswork. We also closely track our spending on specific holidays like Christmas, Thanksgiving, birthdays, Easter, and others.
Monitoring usage also enables us to identify trends. Did we consume twice as much olive oil this season? Are we depleting our coffee beans faster than usual? This information helps us refine future provisioning trips and minimize waste.
The Best Foods to Store for Long Passages
Bread is fantastic until you find out it only lasts about two days in a hot galley. That’s why we store flour instead. We bake all our own bread, English muffins, and even bagels. It’s not just about storage efficiency—it’s healthier and more cost-effective too.
We have a small bread machine that makes the process easier. Just load it up, press a button, and a few hours later, the boat smells like a bakery. Sydney is the real bread master—her focaccia and French bread could rival any artisan bakery.
Canned goods are a staple for us. We label every can with the contents and the date of purchase, then rotate stock regularly to keep it fresh. Dried and freeze-dried foods also play a key role. Dried mushrooms and sun-dried tomatoes add flavor and depth to meals without taking up much space. Freeze-dried fruit is a game-changer for snacks and breakfast.
Protein is trickier. Fresh meat is a luxury on a boat, so we rely on canned tuna, canned chicken, and vacuum-sealed bacon. Eggs last longer than you’d expect if you store them correctly—turning them once a week helps prevent spoilage.
Managing Limited Storage Space
There’s never enough space on a sailboat, so provisioning is a constant game of Tetris. The key is density and organization. We remove packaging as soon as possible. Boxes and plastic wrappers take up too much space, so we decant everything into airtight containers or vacuum-seal bags.
Every inch of storage has a purpose. We have bins for dry goods, compartments for canned food, and nets for produce. Spices go into small plastic tubes, and rice and pasta are stored in square containers that stack neatly.
Sydney’s background in cybersecurity probably helps here—she has a mind for systems and efficiency. She created a standardized labeling system so we know where things are and how long they’ve been there. If I’m looking for a can of chickpeas, I know exactly which bin and row to search for.
Adapting to Local Provisioning While Cruising
Provisioning changes once you leave home waters. In the Caribbean, for example, you won’t find much kale or fancy cheese. That’s fine. We’ve learned to eat like the locals, and it makes provisioning easier and cheaper.
In the Bahamas, it’s all about conch, plantains, and fresh-caught fish. The key is to venture beyond the tourist areas. When you shop where the locals go, you’ll find lower prices and better quality. More importantly, you foster relationships. We’ve had local fishermen deliver a bag of lobster tails after chatting at the dock. That doesn’t happen when you’re bumping elbows with other tourists at a resort grocery store.
Respect is important too. Don’t be the traveler who cleans out the village store of rice and eggs, leaving nothing for the locals. Take what you need, pay fairly, and be polite. Food is a great equalizer. You’ll get what you deserve if you shove a camera in someone’s face for your YouTube channel. People aren’t props for your social media feed. Be human first, cruiser second. Nobody likes influencers. Be genuine, be reasonable, and don’t try to exploit the locals for your benefit. If you approach provisioning with humility, people are usually happy to share their tips and favorite local ingredients.
The Role of Freeze-Dried and Canned Goods
Canned food is the backbone of our pantry. Chickpeas, black beans, tomatoes, tuna, and coconut milk are staples. We label everything and keep track of it so nothing gets lost in the back of the cupboard.
Freeze-dried food is pricier but invaluable for backups and emergencies. We keep freeze-dried fruits, chicken, and vegetables on hand for quick meals. Dried mushrooms, in particular, are a magical ingredient—they add umami and depth to soups, stews, and sauces while taking up minimal space.
Reducing Waste While Provisioning
Waste is a big problem on a boat. Disposal at sea is complicated and expensive. The first rule of waste reduction is not bringing trash aboard.
We avoid single-use plastics. We buy in bulk and repackage at the dock. Glass is rare on board—it’s heavy and can be dangerous if it breaks. Cardboard attracts bugs, so it gets thrown out before we even leave port. Sydney is strict about waste management. She’s established a system where organic waste is disposed of overboard (where legal), recyclables are sorted, and non-recyclables are compacted. Unfortunately, many places don’t care and just mix the recyclables and non-recyclables together anyway. Stay informed about what’s happening so you can adjust to the local requirements.
Water is another crucial consideration. We produce our own with a watermaker, but we’re conscious of waste. We take navy showers, limit waste in the galley, and Sydney is strict about collecting rinse water for cleaning.
How Sydney’s Dietary Needs Affect Our Provisioning
Sydney’s health challenges shape how we eat. To manage her autoimmune issues, she needs a low-sugar diet, so we’ve adapted a Mediterranean-style cooking approach. We make our own hummus, tapenade, and sauces from scratch to avoid hidden sugars.
Most processed food is off-limits. If you’ve ever tried finding sugar-free tomato sauce in the Caribbean, you understand why we make our own. Fresh produce, legumes, and olive oil form the foundation of our diet. It’s healthy, flavorful, and surprisingly easy to maintain on board.
Cooking together is part of the rhythm of our life on the boat. Sydney is an incredible cook—she can transform a bag of lentils and some spices into a feast. I’m more of an eat-what-she-gives-me kind of guy, but Stuart and Simon (our twin sons) have become quite skilled at baking. There’s something satisfying about pulling a loaf of fresh bread out of the oven while the boat gently sways at anchor.
Final Thoughts
Provisioning for long-term sailing is a balancing act. You need enough food to last but not so much that you’re weighed down. You need variety to keep meals interesting, yet simplicity to avoid chaos in the galley. Sydney and I have found our rhythm after years at sea, but it’s always evolving. Every new port and every new season brings adjustments and surprises.
If you want to delve deeper into this lifestyle, I recommend “The Care and Feeding of Sailing Crew” by Lin Pardey. Lin and her husband, Larry, were pioneers of self-sufficient sailing, and their practical advice on provisioning, meal planning, and galley management remains timeless. Lin’s writing is honest, practical, and profoundly human—just like sailing itself.
