Fuel the adventure
Camp & Hike Food Ideas
Choose meals that suit the activity, equipment, conditions and dietary needs.
Check the catering plan first.
Many Scout activities cater as a Unit or Patrol. Never bring unplanned food where allergies, refrigeration, wildlife, total-fire-ban rules or shared cooking arrangements may be affected.
Standing camp food
Because food and cooking equipment are transported to camp, meals can use fresh ingredients and larger group cookware when safe storage is available.
Breakfast
- Porridge with fruit
- Cereal and milk kept safely cold
- Eggs, toast and baked beans
- Breakfast wraps
Lunch
- Wraps or rolls assembled at camp
- Soup and bread in cool weather
- Rice or pasta salad with safe cold storage
- Jaffles or toasted sandwiches
Dinner
- Pasta with vegetable and meat or lentil sauce
- Tacos or burrito bowls
- Curry with rice
- Stir-fry or camp-oven meal
Snacks
- Fresh fruit
- Crackers and shelf-stable spreads
- Homemade oat slice
- Popcorn or dried fruit
Overnight hike food
Hike food should be compact, energy-dense, simple to cook and measured for the group. Repack it at home into clearly labelled meal bags and remove unnecessary boxes.
Light breakfasts
- Quick oats with milk powder and dried fruit
- Muesli with milk powder
- Breakfast bar plus fruit
- Wrap with a shelf-stable spread
No-cook lunches
- Wraps with hard cheese or suitable shelf-stable fillings
- Crackers with tuna or beans in lightweight pouches
- Dehydrated hummus or spread where available
- Trail mix plus a more substantial savoury item
Simple dinners
- Quick-cook couscous with dehydrated vegetables and protein
- Instant rice or noodles with added vegetables
- Dehydrated pasta sauce and quick-cook pasta
- Commercial dehydrated meal if appropriate to budget and needs
Walking snacks
- Trail mix without restricted allergens
- Dried fruit
- Muesli or energy bars
- Crackers, pretzels or roasted chickpeas
Plan for safety and less waste
- Collect dietary, allergy and medical information through the activity process—not by casual assumption.
- Avoid glass, heavy cans, oversized sauce bottles and foods carrying lots of water on a hike.
- Use cold storage and clean hands, utensils and preparation surfaces where perishable food is involved.
- Plan portions realistically, but carry any emergency food specified by the Leader.
- Carry out every wrapper and all uneaten food. Do not burn foil or plastic and do not bury scraps.
- Only use stoves or fires under the supervision and rules set for the activity and current fire conditions.