Article title: « How skippers in the Vendée Globe organize themselves to eat while at sea »
The article discusses the challenges that sailors in the Vendée Globe solo sailing race face when it comes to feeding themselves while at sea for several weeks. Here is the main information:
* Sailors must plan their meals carefully before the race, taking into account the limited space and weight allowance on their boats.
* Meals must be non-perishable, easy to prepare, and high in energy to sustain the sailors during their long journey.
* The most common foods consumed during the race include freeze-dried meals, dehydrated fruits and vegetables, energy bars, and canned goods.
* Some sailors also bring fresh food on board, such as apples and potatoes, but these supplies must be carefully managed to prevent spoilage.
* Sailors must also consider their water supply, as they may not have access to fresh water for long periods of time. Some sailors bring desalination equipment on board to convert seawater into drinking water.
Answer to the question:
Sailors in the Vendée Globe organize their meals by carefully planning before the race, bringing non-perishable, high-energy foods such as freeze-dried meals, dehydrated fruits and vegetables, energy bars, and canned goods. Some sailors also bring fresh food and desalination equipment on board to manage their water supply.
Auteur/autrice
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