Since March, on the Labo and then on the Oceanis 40, we have been cooking on board. Last year, the 2018 crew chose to prepare all their meals in advance in sterilized glass jars (and we enjoyed the extra). As we didn't devote a whole year full time to the association, we didn't have this culinary time. Despite the difficulty that this represents, we wanted to maintain a desire to strive for “zero waste” on board. Difficult challenge on board for several reasons. First of all, at sea, water is a limiting factor. Living with four or more on a boat, however, a lot of water is consumed for drinking, brushing teeth and washing dishes. Also, you have to take precautions when it comes to the amount of water dedicated to cooking. Perrine teaches us to correctly dose the water for pasta and rice so as not to waste any. Likewise, the hot water used for cooking pasta will be useful for cleaning and degreasing the dishes before rinsing them. Think economy! Then, it is necessary to be reasonable in energy. To cook at sea, we use gas cylinders. It is therefore necessary to cook the food by optimizing the energy as best as possible. Not that gas is really limited on board, but it is expensive, and energy saving is consistent with an approach to environmental protection.

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We buy as much as possible in bulk or in very large quantities, we look for seasonal products (which is easier since we start from the beginning of spring until the end of summer), local and preferably from an agricultural respectful of the environment. We process most of the products ourselves and eat mostly simple things. It is also important to move towards a kitchen that minimizes waste… Modulo what we find in the ports of call obviously.