The FMARS XI Long Duration Mission was a four-month-long Mars exploration simulation, on Devon Island, Canada. Crewmembers lived under strict simulation conditions, which included significant constraints on food types, as well as on storage and preparation methods. All food had at least a one-year shelf life and required no refrigeration. The only fresh vegetables were bean 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. The results support this hypothesis. Overall, crew satisfaction with the food was very high, in comparison with both their expectations and their normal diet. The social aspects of food preparation and meals had a positive effect on team bonding and morale. In contrast, crewmembers disliked the 'instant' meals provided, and avoided them, despite their convenience.
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机译：FMARS XI Long Dentration Mission是加拿大德文岛的四个月长的火星勘探模拟。船员在严格的模拟条件下生活，其中包括对食品类型的显着限制，以及储存和制备方法。所有食物至少有一年的保质期，无需制冷。唯一的新鲜蔬菜是豆芽和水培生菜，船员严重依赖纹理蔬菜蛋白作为肉类替代品。设备包括面包机，炉灶，慢炖锅和一个非常小的冰箱。我们跟踪了食品使用和准备时间，并评估了食物的船员满意度以及准备它的时间和精力。我们假设，对于长期行星任务来说，船员能够从头开始准备至少一些膳食。结果支持这个假设。总体而言，与他们的期望和正常饮食相比，与食物的船员满意度非常高。食品准备和膳食的社会方面对团队绑定和士气进行了积极影响。相比之下，船员不喜欢提供的“瞬发”饭，尽管为方便起见，避免了它们。
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