# Travel >> Types of Travel >> Ski Trips

Eating in Antarctica: Preserved Rations, Rare Freshies, and Communal Tables

Antarctica has **no native food sources** — no plants, no land animals, no agriculture. Everyone (1,000–5,000 summer; 200–1,000 winter) eats imported, carefully planned provisions.

1. The Core: Shelf-Stable & Frozen (95%+)

Canned: Meats, fish, vegetables, fruits, beans, soups — 2–5 yr shelf life.
Frozen: Meats (beef, chicken, lamb), seafood, prepared meals — shipped on refrigerated vessels (RESV).
Freeze-dried/Dehydrated: Mountain House, Backpacker's Pantry — lightweight, 25+ yr shelf life; rehydrate with hot water.
Dry staples: Rice, pasta, flour, oats, lentils, powdered milk, eggs, butter, cheese.
Snacks/Comfort: Chocolate, nuts, jerky, cookies, coffee, tea — morale critical.

2. The Luxury: Fresh Produce ("Freshies")

Frequency: 1–2x per summer season (Nov–Feb) via LC-130 ski-equipped Hercules or ship resupply.
Items: Apples, oranges, carrots, cabbage, onions, potatoes — dense, durable.
Rationing: "Salad night" once/week; 1 apple/person/week; lettuce = gold.
Hydroponics: South Pole (Amundsen-Scott), McMurdo, Palmer grow ~20 kg/month lettuce/herbs/tomatoes — experimental, psychological boost.

3. Protein: Local vs. Imported

Antarctic toothfish / krill: Research-only (CCAMLR permits); not for general consumption.
Imported: All meat/fish frozen/vacuum-packed. No hunting (Antarctic Treaty, 1959).

4. Supplements & Special Diets

Multivitamins, Vit D (zero sun winter), Vit C, iron, omega-3 — standard issue.
Vegetarian/vegan/GF/kosher/halal — accommodated with advance notice; limited variety.

5. Kitchen Culture

Professional cooks/chefs at major stations (McMurdo: 15+ culinary staff).
Communal dining — mandatory at some stations; builds cohesion in isolation.
Sunday roast, holiday feasts, "Midwinter" (Jun 21) banquet — traditions matter.
Food safety: HACCP plans; -18°C freezers; 4°C fridges; daily temp logs; norovirus vigilance.