How do submarines store and cook enough meals to sustain their crew for months without ever surfacing?
Unlike surface ships, submarines cannot receive regular food deliveries. From the moment they leave port, they carry everything they will need for the entire mission. Fresh produce, meats, and even everyday essentials like milk and bread must be carefully packed, rationed, and stored in ways that maximize both space and freshness. Every inch of available space is used—from hidden compartments under the floor to tight storage lockers along the walls.
Cooking on a submarine presents an entirely different challenge. The galley, or kitchen, is no bigger than a small walk-in closet, yet the crew must be fed three times a day, every day, without fail. Specially trained Navy culinary specialists manage the impossible—preparing thousands of meals in a high-pressure environment, using limited resources, and keeping morale high even in the most isolated conditions.
But how long can fresh food really last underwater? What happens when supplies run low? And what does a meal actually look like after 90 days at sea?
#submarine #usnavy #submarines

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