The food onboard Artemis II is designed to support the health and performance of the crew during its lunar orbit mission. Because NASA’s Orion spacecraft does not have resupply, refrigeration, or delayed loading capabilities, all meals must be carefully selected to be safe, shelf-stable, and easily prepared and consumed. Meal selections are developed in collaboration with space food experts and crew members to balance required caloric, hydration, and nutrient intake while meeting individual crewmember preferences.

Below are frequently asked questions about how NASA is designing and preparing the food system for Artemis II to support crew health.

What considerations go into selecting and packaging food that can be safely used during a mission like Artemis II?

Food selection for Artemis II considers shelf life, food safety, nutritional value, crew preference, and compatibility with Orion’s mass, volume, and power requirements. Food must be easily prepared and consumed in microgravity, minimize crumbs, and remain safe and stable throughout the mission. The crew provided input well before they packed the meals for the test flights.

How are the menu items that make up an astronaut’s typical daily meal structured?

On a typical mission day, excluding launch and reentry, astronauts are scheduled for breakfast, lunch, and dinner. Each astronaut is assigned two cups of flavored beverages each day, including coffee. Drink options are limited as weight restrictions limit the amount of food and drink you can bring on board.

Perishables will not be flown on Artemis II, as Orion does not have the refrigeration or delayed loading capabilities needed for perishables. Long-shelf foods help control food safety and quality throughout the planned shelf life within compact, self-contained spacecraft, while also reducing the risk of crumbs and particles in microgravity.

How does the Artemis II menu differ from those used during Apollo, Space Shuttle, and International Space Station missions?

Artemis II’s menu reflects decades of advances in space food systems. While the Apollo program relied on early food technology with a limited variety, the Space Shuttle program expanded menu choices and onboard cooking. The International Space Station benefits from regular supplies and occasional fresh food. In contrast, Artemis II uses a fixed, preselected menu designed for self-contained spacecraft without resupply.

How much input does the Artemis II crew have in food choices?

Artemis II’s crew enters directly into menu selections. Crew members sample, evaluate, and evaluate all foods on the standard menu during preflight testing. Crew preferences are balanced with nutritional requirements and what Orion can accommodate. The final crew-specific menu is set well before launch. Two to three days worth of food for each crew member is packed together in one container, allowing flexibility in meal choices during missions.

How are menus tailored to different mission stages such as launch, transit, and reentry?

The menu will be adjusted based on the spacecraft’s meal preparation capabilities at each stage of flight. Certain foods, such as freeze-dried meals, require hydration using Orion’s drinking water dispenser, which is not available during some stages such as launch and landing. As a result, the food selected during these stages must be ready-to-eat and compatible with the operational constraints of the spacecraft, but a wider range of food options will be available once the complete food preparation system is operational.

How is space food made on the Orion spacecraft?

Orion’s meals are ready-to-eat, hydrating, and heat-stabilized or irradiated. The crew uses Orion’s drinking water dispenser to rehydrate food and drinks, and a compact briefcase-style food warmer to heat meals as needed.

What are the challenges involved in designing and preparing food for a contained spacecraft like Orion?

Designing a food system for Orion requires balancing nutrition, safety, and crew preferences within strict mass, volume, and power limits within a compact, shared cabin.

Food must be easy to store, prepare, and consume in microgravity while minimizing crumbs and waste. Preparation is intentionally simple, using ready-to-eat, reconstituted, heat-stabilized, or irradiated foods that can be safely prepared without interfering with crew operations or spacecraft systems.

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