Food during an outdoor trip is vital for maintaining physical condition. It is just as important as regular physical training. In fact, physical exercise without a balanced diet can become the biggest blunder, one that is difficult to forgive. That is why, before embarking on a long trip journey, food management must be carefully planned by the trip leader.
The first consideration is food organization. How many members will join the expedition? Will the group be divided into smaller teams?
These basic questions shape the framework of food management: the size of food packs, the amount of cooking equipment required, and how daily cooking routines at basecamp will be organized.
Sourcing food is another key point. How much should be purchased from the local market, and how much should be brought from the starting point? Local food is often fresher, more varied, and cheaper than in the cities. However, it is strongly advised to bring a local guide when shopping at traditional markets to avoid getting lost or facing inflated prices when vendors see outsiders buying in bulk.
Transportation of supplies also needs consideration. The type of transport used will affect the size and weight of food boxes, packaging choices, and the overall volume of food that can be carried.
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Emergency food supplies should not be forgotten. These should be rich in simple carbohydrates, such as sugar or glucose. They can be packed separately and should ideally include salt and water for hot environments, as well as matches and fuel for cold areas. Emergency packs should be waterproof, clearly labeled, and ideally include fire starters and a first aid kit.
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Apart from planning food, the trip food manager must also consider technical aspects of cooking. The format and location of activities will determine the necessary preparations. For large-scale cooking, it is wise to assign one person at basecamp as a “basecamp manager,” responsible for cooking and keeping the camp clean. Snacks should be available during briefings, and cleanliness must always be maintained, especially if the basecamp will remain in one location for more than a week.
Clean water management is equally critical. Water should at least meet physical standards—free from odor, color, and taste. In terms of quantity, the average person requires 2–3 liters per day, and more in hot conditions. Always carry extra fuel to boil water for at least five minutes, since it is safest to assume all collected water is contaminated. In emergencies, water can sometimes be collected from tent roofs in the morning or during rain.
When choosing water containers, avoid those with a capacity greater than 20 liters—they are too heavy and impractical to carry. Remember, the higher the altitude, the quicker dehydration occurs. This happens because the lungs take in oxygen from water in the body to compensate for thin air at higher elevations. Therefore, always bring extra water for high-altitude journey.
In short, never underestimate food on expeditions. Meals should be made as enjoyable as possible, without neglecting nutritional balance. Nobody wants to suffer exhaustion—or “ringing ears”—from eating nothing but instant noodles. (Wage Erlangga)
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Food Management Tips
- Practice cooking at home under conditions similar to the field to anticipate what might be needed.
- Estimate the size and number of cooking tools to bring.
- Keep stoves, fuel containers, and cooking utensils clean to encourage cooking activity.
- Store food in cool, dry places.
- Use plenty of plastic bags for easier food management.
- Plan a varied menu.
- Carry at least two extra days’ worth of emergency food.
- Always monitor both the quantity and quality of water.
