How do you deal with challenges such as;
Nutrition: Butter/margarine, cheese, eggs, dried nuts, dark pumpernickel bread, and canned fish are compact, healthy, tasty, and stay edible after a few days without refrigeration. For vegetables, bring root vegetables like potatoes, carrots, and sweet potatoes. Other vegetables that keep for 1-2 days without refrigeration: broccoli, mushrooms, cabbage, onion, garlic. Bring fruit with resilient peels like apples, bananas, citrus, pineapple. Dried grains are compact and a good base for meals but need extra water for cooking.
Spoilage: a quality cooler with ice blocks and ice packs. For trips more than 3 days, use a 50:50 ratio for ice:food.
Stowage Space: wherever it fits.
Hydration: 2 litres/half-gallon water/person/day. Stored in reused 4 litre/1 gallon plastic water bottles.
Treats: Chocolate, whiskey, pistachios, good conversation at sunset
Weight: I typically lose a pound or two after a week of sailing.
Preparation: Freeze half-full bottles of water for cooling food and eventual drinking. Wash, peel, and pre-cut vegetables and fruit when it make sense and you have room in the cooler. For example, do prepare root vegetables, don't prepare bananas. Put prepared stuff in the cooler, in freezer bags with a bit of salted water.