30-Day Atlantic Crossing Meal Plan & Shopping List

Planning Overview

• Duration: 30 days
• Crew: 20 people
• Storage: No refrigeration, limited fresh water
• Cooking: Multiple burner stove system, larger prep space needed
• Priorities: High calories, easy preparation, long shelf life, minimal cleanup
• Service: Family-style serving, batch cooking required

Daily Meal Structure

Breakfast Options (Rotate Weekly)

• Week 1: Instant oatmeal with dried fruit and nuts
• Week 2: Granola with powdered milk
• Week 3: Instant pancake mix with syrup
• Week 4: Muesli with dried fruit
• Emergency: Energy bars and instant coffee

Lunch Options (Quick & Easy)

• Crackers with canned meat/fish
• Instant soup with bread
• Dried pasta salad (cold)
• Tortillas with canned beans and cheese
• Trail mix and jerky

Dinner Options (Hearty & Warm)

• Days 1-7: Pasta with canned sauce, canned vegetables
• Days 8-14: Rice dishes with canned proteins
• Days 15-21: Couscous with dried vegetables and spices
• Days 22-28: Instant mashed potatoes with canned meat
• Days 29-30: Remaining supplies combination meals

Shopping List

Carbohydrates & Grains

• 50 lbs pasta (various shapes)
• 25 lbs rice (instant and regular)
• 15 lbs couscous
• 10 lbs instant oatmeal
• 10 lbs granola/muesli
• 15 lbs crackers (saltines, whole grain)
• 10 lbs flour tortillas
• 10 boxes instant pancake mix
• 10 lbs instant mashed potatoes
• 100 slices dense bread (vacuum sealed)

Proteins

• 150 cans tuna/salmon (various sizes)
• 100 cans chicken
• 75 cans beef/corned beef
• 50 cans spam/luncheon meat
• 100 cans beans (black, kidney, chickpeas)
• 75 cans lentils
• 15 lbs mixed nuts
• 10 lbs jerky (beef/turkey)
• 150 energy bars
• 10 lbs peanut butter
• 100 packets instant protein powder

Vegetables & Fruits

• 125 cans diced tomatoes
• 75 cans tomato sauce
• 100 cans mixed vegetables
• 50 cans corn
• 75 cans fruit (peaches, pears, applesauce)
• 15 lbs dried fruit (raisins, apricots, dates)
• 10 lbs dried vegetables (for soups)
• 100 packets dried soup mix
• 20 lbs onions (will last 2-3 weeks)
• 30 lbs potatoes (will last 2-3 weeks)
• 3 lbs garlic (dried and fresh)

Dairy & Alternatives

• 10 lbs powdered milk
• 5 lbs powdered cheese
• 100 packets parmesan cheese
• 50 cans evaporated milk
• 10 lbs hard cheese (wax-coated)

Seasonings & Condiments

• 5 lbs salt, 2 lbs pepper, 2 lbs garlic powder
• 2 lbs Italian seasoning, 2 lbs curry powder
• 10 bottles hot sauce, 5 bottles soy sauce
• 10 bottles olive oil
• 5 bottles vinegar (balsamic, white)
• 200 mustard and ketchup packets
• 5 lbs honey, 5 bottles maple syrup
• 200 bouillon cubes (chicken, beef, vegetable)
• 2 lbs each dried herbs (basil, oregano, thyme)

Beverages

• 300 tea bags (black, herbal)
• 10 lbs coffee (instant and ground)
• 200 packets hot chocolate
• 100 packets electrolyte mix
• 75 packets fruit drink mix
• 1,000 gallons fresh water storage
• 100 water purification tablets (backup)

Snacks & Treats

• 10 lbs mixed trail mix
• 150 granola bars
• 10 lbs crackers
• 100 packets cookies
• 5 lbs chocolate
• 10 lbs dried fruit
• 150 packets instant pudding
• 10 lbs popcorn (microwave or stovetop)

Emergency Rations

• 50 MREs (Meals Ready to Eat)
• 100 emergency food bars
• 25 lbs rice (extra)
• 50 cans soup (extra)
• Emergency water (100 gallons)

Weekly Menu Examples

Week 1 Sample

Monday

• Breakfast: Oatmeal with dried fruit
• Lunch: Tuna and crackers
• Dinner: Pasta with marinara and canned vegetables

Tuesday

• Breakfast: Granola with powdered milk
• Lunch: Bean soup with bread
• Dinner: Rice with canned chicken and curry

Wednesday

• Breakfast: Pancakes with syrup
• Lunch: Tortilla with beans and cheese
• Dinner: Couscous with dried vegetables

Week 2-4 Sample Rotations

Follow similar patterns, rotating proteins and carbohydrates to maintain variety and prevent meal fatigue.

Storage Tips

• Store dry goods in airtight containers
• Label everything with dates
• Keep emergency rations easily accessible
• Rotate stock - use oldest items first
• Store cooking oil and spices in secure locations

Cooking Tips for Rough Seas

• Use large, deep pots with secure lids to prevent spills
• Batch cook for efficiency - prepare meals for full crew
• Have backup cold meal options ready for entire crew
• Pre-portion dry ingredients in large bags for batch cooking
• Keep multiple "quick meal" kits always ready
• Designate cooking shifts and meal prep teams
• Use gimbaled stoves or secure cooking surfaces

Water Management

• Plan 1 gallon per person per day minimum (20 gallons/day)
• Use seawater for initial pasta/rice boiling, finish with fresh
• Collect rainwater when possible with large collection systems
• Ration carefully - food preparation uses significant water
• Consider water makers/desalinators for extended crossing

Safety Considerations

• Store heavy items low and secure throughout vessel
• Keep first aid supplies easily accessible in multiple locations
• Have multiple manual can opener backups
• Store emergency food separately from daily supplies in multiple locations
• Check expiration dates before departure
• Designate galley safety officer and cooking rotation
• Ensure proper ventilation for cooking areas

Weight Distribution

• Total estimated weight: 2,000-2,500 lbs for 20 people
• Distribute weight evenly throughout boat in multiple storage areas
• Store heaviest items lowest and most secure
• Keep daily-use items easily accessible in galley area
• Consider impact on boat's sailing performance

Budget Estimate

• Total cost: $4,000-6,000 for 20 people
• Focus on bulk purchases and wholesale suppliers
• Consider commercial/restaurant supply stores
• Buy extra of favorite items for crew morale
• Plan for significant storage containers and organization systems

This meal plan provides approximately 3,500-4,000 calories per person per day, suitable for the high-energy demands of ocean sailing.

Additional Considerations for 20-Person Crew

Galley Equipment Needed

• Multiple large pots (8-12 quart capacity)
• Industrial-size mixing bowls
• Multiple can openers (manual and electric backup)
• Large serving utensils and ladles
• Bulk storage containers (50+ containers)
• Multiple cutting boards and knives
• Large water containers for cooking
• Gimbaled stove system or multiple burner setup

Meal Service Organization

• Designate cooking teams (4-5 people per shift)
• Create meal prep schedules
• Assign cleanup duties on rotation
• Set up assembly line for meal distribution
• Plan for 24-hour watch feeding schedules

Storage Requirements

• Minimum 200 cubic feet of dry storage needed
• Multiple secure compartments throughout vessel
• Waterproof containers essential
• Inventory tracking system critical
• First in, first out rotation system

Special Considerations

• Morale becomes critical with larger crew - plan special meals
• Dietary restrictions more likely - have alternatives ready
• Food poisoning risk multiplied - strict hygiene protocols
• More waste management needed
• Consider appointing dedicated galley manager

Shopping Guide for Punta del Este, Uruguay

Primary Supermarkets in Punta del Este

Tienda Inglesa (Recommended for bulk purchases)

Tienda Inglesa is a major Uruguayan hypermarket chain with a location in Punta del Este, described as having "loooooooots of food and all kinds of products available". Founded in 1869, it operates 19 stores across Uruguay and is known for carrying both local and international products.

Location: Inside Punta Shopping mall (ground floor) Best for: Large quantities, wide selection, international brands Advantages: Offers both local and international products at their "premier hypermarket experience"

Punta Shopping Mall

Contains the main Tienda Inglesa supermarket and other stores where you can find "all of the products you find at other places" Best for: One-stop shopping, multiple stores under one roof

Supermercado El Dorado

A local supermarket chain with locations in Punta del Este, noted for accessibility and a welcoming atmosphere Best for: Local products, competitive pricing

Shopping Strategy for 20-Person Crew

Primary Recommendation: Tienda Inglesa

• Start here for your bulk purchases
• They likely have the largest selection and can handle large quantity orders
• International brands available for crew familiarity

Supplemental Shopping

• Visit multiple smaller supermarkets to complete your list
• Check local markets for fresh produce (onions, potatoes, garlic)
• Consider visiting wholesale/commercial suppliers if available

Important Considerations

• Language: Spanish is the primary language, though tourist areas may have English speakers
• Currency: Uruguayan peso (UYU)
• Bulk purchases: You may need to arrange special orders for some quantities
• Storage/transport: Arrange for vehicle transport to your boat - 2,000+ lbs of supplies
• Customs: Ensure you understand any restrictions on provisioning racing vessels

Local Tips

• British and international food products are readily available in Uruguayan supermarkets
• Shop early in the day for best selection
• Consider hiring a local provisioning service to help with translation and logistics
• Plan multiple shopping trips over several days to manage the volume
• Bring crew members to help with transport and organization