Provisioning a week-long charter

Plan before you shop

• Agree how many meals will be on board vs ashore - this changes everything.
• Plan breakfasts and lunches on the boat; many crews eat dinner out.
• Make a simple menu, then a shopping list from the menu - not the other way round.

Quantities and storage

• Water: plan 3-4 litres per person per day for drinking and cooking.
• Buy fresh for the first days, longer-life food for later in the week.
• Decant glass into plastic where you can; remove cardboard packaging (it brings damp and bugs).

Don't forget

• Strong rubbish bags - you carry your waste until the next port.
• Sun protection, seasickness tablets, and a few treats for night watches.
• A reserve meal (pasta + jar sauce) for the day the plan falls apart.

Underloading a fridge is easy to fix ashore. Overloading a small boat is not.