No-cook food system

In a no-cook system, hikers plan their food around items that can be eaten without boiling water or using a flame. This may include nuts, dried fruit, tortillas, spreads, ready-to-eat packaged foods, and meals that can be soaked in cold or ambient-temperature water if rehydration is desired, sometimes referred to as cold soaking.

Removing stove and fuel can reduce weight and logistics, especially in regions where fuel availability is highly variable or where fire-related restrictions complicate stove use. It can also shorten evening and morning routines, since there is no need to set up a cooking area or wait for water to boil and meals to cool.

However, some hikers place high value on hot drinks or warm meals for morale, especially in cold or wet conditions. For them, a no-cook approach may feel less appealing. Others adopt a hybrid style, carrying a small stove for specific sections or seasons while otherwise relying on no-cook foods.

Food safety and nutrition considerations remain important regardless of cooking style. Hikers using no-cook systems still plan for sufficient energy intake, macronutrient balance, and safe handling of perishable items as conditions and resupply schedules allow.