Expeditions
On most expeditions you will be expected to supply your own cup and eating utensils. In case you are using supplied equipment, it is imperative that you only use your own equipment or the same equipment each time as ‘sharing’ is one of the surest ways of passing on stomach bugs. Probably you won’t need a cooker as most expeditions cook over fires but there is no harm in carrying a small Caricook as a back up.
Carry enough water to last you through the day, approximately 6-10 liters. You can either break the amount of water up into 1-2 liter units or carry a larger bladder and carry a 1 liter bottle which you keep topping up.
Several expeditions may organize mass water sterilization each day but in most circumstances you will be expected to sterilize your own water. The simplest method is to strain the water through a filter bag straight into your water containers and then add iodine. At least one member of the expedition should carry a pump water-purifier for emergencies.
Overland
To be as self-sufficient as possible, take your own cooker or Caricook. Mess tins are great as you can eat out of them and use them to store other bits and pieces. Carry your own cup, plate and cutlery – this could save you a nasty tummy upset.
Bring at least two liters of water at all times. The US Army bladder bottle compresses down when not in use and is excellent for trekking. If not take two 1 liter bottles, one with an insulating cover.
You may end up using a combination of bottled, tap and, if trekking, natural sources. In case you are carrying your own cooker you have the best method of sterilizing – boiling. If not - use a filter bag and iodine backed up with a small water purifier. Also keep in mind that the plastic bottles in which water is sold are a big problem in terms of disposal for developing countries, seriously polluting the environment.
City
Here you may not really need a cooker, but carrying your own eating and drinking utensils is still a good idea, particularly for city budget traveling. You may be staying top end, you can’t see what’s going on in the kitchens and many diseases are spread by kitchen/waiting staff’s lack of hygiene.
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