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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