To cook or not to cook? Food preparation strategies under long-duration mission analog conditions

Paper number

IAC-08.A1.1.9

Author

Prof. Kim Binsted, University of Hawaii, United States

Coauthor

Ms. Melissa Battler, University of Western Ontario, Canada

Coauthor

Mr. Ryan Kobrick, University of Colorado at Boulder, United States

Coauthor

Mr. Matthew Bamsey, University of Guelph, Canada

Coauthor

Mr. Simon Auclair, University of Western Ontario, Canada

Coauthor

Ms. Kathryn Bywaters, United States

Coauthor

Mr. James Harris, Austin Community College, United States

Year

2008

Abstract

The FMARS XI Long Duration Mission was a four-month-long Mars exploration simulation, on Devon Island, Canada, in the Arctic Circle, from May to August 2007. Crewmembers lived under strict simulation conditions, which included significant constraints on food types, as well as on storage and preparation methods. 

All food on the mission had at least a one-year shelf life and required no refrigeration. The only fresh vegetables were sprouts and hydroponic lettuce, and the crew relied heavily on textured vegetable protein as a meat replacement. Equipment included a bread machine, a stove, a slow cooker, and a very small fridge. We tracked food usage and preparation time, and evaluated crew satisfaction with the food and the time and effort of preparing it. 

We hypothesized that, for long duration planetary missions, it is important for crewmembers to be able to prepare at least some meals from scratch. Not only is it satisfying to, for example, produce a special dish for someone's birthday, it is also psychologically and nutritionally valuable to be able to make foods with low unrefrigerated shelf life (e.g. breads and cultured dairy products). 

The results support this hypothesis. Overall, crew satisfaction with the food was very high, both in comparison with their expectations and with their normal diet. Crewmembers cited the social aspects of food preparation and meals as having a positive effect on team bonding and morale. In contrast, crewmembers disliked the ‘instant’ meals provided, and avoided them, despite their convenience.

Abstract document

IAC-08.A1.1.9.pdf

Manuscript document

IAC-08.A1.1.9.pdf (🔒 authorized access only).

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