Victualling

Provisioning a vessel with food, drink and related consumable stores for its voyage and occupants.

The task includes estimating quantities, dietary and medical needs, potable water, cooking fuel, storage life, refrigeration and waste, with reserves for delay or emergency. It can also include managing inventory and rotation during the voyage.

Weight, stowage, ventilation, pest control, food hygiene and segregation from fuel or chemicals matter aboard. Port health, customs and biosecurity restrictions can limit what is carried or landed, especially across international borders.