Field Notes
Planning Meals for Backpacking

Planning meals for backpacking is very different than planning a camping menu. You have to consider things like weight, space, refrigeration, animal proofing, etc. in a more critical way than you do for an ordinary trip.

Calories
Backpacking consumes a lot of energy. You’ll need to fuel your body with thoughtfully planned and timed meals and snacks. A good rule of thumb is to get about 50% of your calories from carbohydrates, 35% from fats, and 15% from protein. Here’s why:

Carbohydrates
Your body looks for carbohydrates as its primary energy source for sustained activity. Consuming enough carbs will help improve endurance and delay fatigue. Carbs are converted into glucose for quick energy. 

Fats
Fats have a high number of calories per ounce of weight (what we call “calorie-dense”). This makes them ideal for backpacking where weight and space is a concern. They offer long-lasting energy. 

Protein
Protein is important for muscle repair and recovery after a hike. It helps prevent muscle breakdown and sustain blood sugar levels. 

Equipment
You’ll be carrying everything you need for the trip in your pack. Obviously that means no patrol box. You’ll take two pots for cooking and cleaning, maybe a pan, few or no utensils, and some cleaning supplies. You’ll use a single burner backpacking stove and liquid fuel instead of our two-burner propane models. Plan meals that can be made easily with this setup.

Space
Besides all your personal gear for the trip, you’ll be carrying a share of patrol gear and food. This includes things we often just unload at the campsite: tents, stoves, fuel, etc. Be sure to leave room in your pack for all this and your food.

Trash
Everything we pack in, we pack out. Pay attention to the packaging when planning and shopping. A solid piece of salami wrapped in wax paper leaves just a little bit of paper when it’s done. A plastic package of sliced salami takes up the same amount of space empty as it did full. You can cut down on bulky trash by repackaging certain foods and supplies before your trip. Choose dry foods that don’t create a lot of mess.

Freshness
Most of your backpacking food will probably be dehydrated, freeze dried, or other shelf-stable products. Meats and diary products that need refrigeration will spoil and become dangerous in just an hour or two. Choose foods that don’t require refrigeration. There are freeze dried meats and powdered milks if you want to go that route. Some cheeses (generally harder varieties) can last a day or two if carefully packed. For taste, fiber, and variety, consider carrying a few fresh items to augment your meals—celery, an apple, or some peppers for example.

Animals
Critters love a free meal and they can smell it a mile away. You’ll want to hang your food from a tree at night to ensure it’s still there to enjoy in the morning. In bear country, all of your food—and anything else with a scent—needs to be stored in bear-proof canisters overnight.