Recommendations for Writing a Space Dish Paper
(Guidance for the Special Issue on Space Food)
We would like to give inspiration for writing a space dish paper. We see the following directions that may be taken as motivation for a space dish paper, giving it structure and defining its innovation.
We recommend writing and submitting motivating papers for dishes in space according to the following points, design a space dish by,
- making deliberate use of the different conditions for heating and mixing in space
- following trends forecasted for space and future foods
- re-inventing and improving current space dishes at the ISS.
- embracing food sociality.
- designing along the rules of sustainability and circularity.
1. Dishes that Make Best Use of the Boundary Conditions of Cooking in Space
Boundary conditions for cooking in space refer to the unique environmental constraints that affect how food can be prepared and cooked in microgravity or zero-gravity conditions. These boundary conditions include factors like the absence of gravity, the accessible modes of heat transfer, and the limitations of space and resources onboard spacecraft or space stations.
Key Boundary Conditions in Space Cooking:
- Lack of Gravity and Its Effects: In microgravity, traditional convection heat transfer is nearly absent because there is no buoyancy-driven movement of hot air or liquids. This impacts how heat distributes within the food during cooking.
- Heat Transfer Challenges: Cooking methods must account for the dominance of conduction and radiation instead of convection. Innovative solutions are needed to ensure even heating without gravity-driven airflow, which is why some experiments involve spinning or rotating food containers to generate centrifugal force and mimic traditional cooking.
- Boundary Conditions of Temperature and Pressure: Spacecraft design often requires strict temperature regulation to prevent burns or undercooking. Tools like thermometers monitor the temperature, and vents or pre-condensation mechanisms manage steam and steam bubbles that could otherwise cause burns or damage.
- Limited Space and Resources: Space and weight restrictions mean that cooking devices need to be compact, efficient, and produce minimal waste. This restricts traditional cooking equipment and necessitates specialized appliances adapted for space environments.
- Containment and Waste Management: Food must be stored securely to prevent crumbs or spills that could interfere with spacecraft systems or pose safety hazards. Packaging is designed to minimize waste and facilitate easy handling and cleanup.
- Material and Design Constraints: Certain foods, like bread or liquids, pose additional challenges because of their tendency to produce crumbs, behave unpredictably in microgravity, or create messes. Experiments involve alternative cooking methods, such as low-temperature baking or the use of special dough leavened by dissolved CO2.
- Summary: Boundary conditions for space cooking are shaped primarily by the microgravity environment, the need for efficient heat transfer methods, resource limitations, and safety concerns associated with waste and steam management. These conditions require innovative engineering solutions, such as spinning cooking devices, specialized packaging, and carefully regulated thermal environments, to enable astronauts to cook and consume food effectively during long space missions.
2. Explore Preferred Future Dishes and Trends for Astronauts
Preferred future dishes for astronauts in space are evolving with the advancement of space food technology aimed at long-duration missions and improving astronaut health, nutrition, and morale.
Preferred Future Space Dishes and Trends:
- Hydroponically Grown Fresh Foods: Growing vegetables and herbs in space through hydroponics to provide fresh, nutritious options with better taste and variety.
- 3D-Printed Meals: Customized meals created by 3D printers that can meet individual nutritional needs and preferences while minimizing waste and storage space.
- Algae-Based Diets: Nutrient-dense algae and similar sustainable food sources are being explored for long-term sustainability and nutrient provision.
- Thermally Stabilized and Ready-to-Eat Meals: Enhanced freeze-dried, irradiated, and thermally stabilized foods that maintain texture and flavor while having long shelf life.
- Gourmet-style Space Menus: Collaborations with chefs to develop tasty, gourmet-style dishes for psychological comfort and improved food experience on long missions.
- Protein-Rich and Nutrient-Dense Bars: Space-friendly protein and energy bars designed to supply optimal energy and nutritional balance during extended expeditions.
- Closed-Loop Food Production: Increasing focus on foods grown in regenerative systems, such as certain crops and proteins produced onboard spacecraft for sustained deep space exploration.
These dishes and trends prioritize nutrition, sustainability, shelf life, palatability, and mental well-being, catering to the complex dietary needs of astronauts on extended missions beyond Earth orbit. The development of these preferred dishes is driven by government space programs and private space companies investing heavily in innovations.
3. Re-invent Dishes that Astronauts Currently Eat at ISS
Astronauts on the International Space Station (ISS) are served a wide range of dishes, including international favourites, traditional items from their home countries, and nutritionally balanced options to ensure both variety and well-being during their missions.
Types of Meals on the ISS
- Astronauts usually eat three main meals per day—breakfast, lunch, and dinner—along with the option of snacks at any time.
- The food includes prepackaged, freeze-dried, thermostabilized, and occasionally irradiated meals that can be stored at room temperature for long durations.
- Foods are rehydrated with water or simply heated before eating.
Example Dishes and Specialties
Assortment of packaged foods served aboard the International Space Station (ISS), including beef brisket, corn, cashews, crackers, and tortillas
- American dishes: scrambled eggs, cereals, casseroles like macaroni and cheese, chicken and rice, shrimp cocktail, beef brisket, and barbecue.
- Russian meals: curds and nuts, mashed potatoes with nuts, jellied pike perch, borscht with meat, goulash with buckwheat, rice and meat, dried beef, and black currant juice.
- Asian options: Japanese rehydratable noodles, sushi parties, and spicy foods such as wasabi and horseradish.
- International additions: Pizza (notably delivered via resupply mission), French delicacies like macarons, desserts like crêpe Suzette, and bonus food menus featuring dishes like Polish pierogi, tomato soup with noodles, and apple crumble.
- Snacks and condiments: tortillas, crackers, nuts, candy-coated chocolates, yoghurts, seaweed, protein bars, and even gel-formed salt and pepper.
Special Aspects and Cultural Diversity
- Astronauts from different countries often bring signature foods from their cultures to share with the crew, building camaraderie and variety.
- Condiments such as hot sauce, ketchup, and mustard are included to help counteract the bland taste many foods develop in microgravity due to changes in the astronauts' sense of taste.
- Some missions have celebrated special occasions with custom meals—such as pizza parties, sushi celebrations, and even coffee machines (ISSpresso) onboard.
Example Daily Menu (Russian Section)
- Breakfast: curds and nuts, mashed potatoes with nuts, apple-quince chip sticks, sugarless coffee, and vitamins.
- Lunch: jellied pike perch, borscht with meat, goulash with buckwheat, bread, black currant juice, sugarless tea.
- Supper: rice and meat, broccoli and cheese, nuts, tea with sugar.
- Second supper: dried beef, cashew nuts, peaches, grape juice.
Fresh Food and Hydroponics
- Fresh fruits and vegetables are sent up via resupply missions whenever possible, and some vegetables are grown on board using specialised space greenhouses.
In summary, ISS astronauts enjoy a broad and multicultural variety of meals, including American classics, Russian staples, Asian dishes, and specialty items from various nationalities, all adapted for space travel and microgravity.
4. Food Sociality to Consider in Space Dish Design
Food development, on Earth and in space, reflects not only technological innovation but also cultural, psychological, and sustainability perspectives. Considering them will help authors propose dishes that are meaningful, feasible, and inspiring both in space and on Earth. Space sociality might be different from Earth and change the food design and way of food enjoyment.
Key New Dimensions in Space Dish Design:
- Psychological and Sensory Experience: Food should not only meet nutritional needs but also provide sensory satisfaction. Since astronauts often experience reduced taste and smell perception, stronger flavours, creative textures, or interactive food experiences can counter monotony and enhance morale.
- Cultural Identity and Rituals: Meals can reinforce crew cohesion and cultural belonging. Designing dishes for shared celebrations, symbolic holidays, or familiar cultural foods helps maintain social bonds and emotional stability in isolated missions.
- Personalised Nutrition and Health: AI-driven systems and biomedical monitoring can allow tailored diets. Dishes can be designed to support circadian rhythms, immune health, or individual metabolic requirements during long-duration missions.
- Food Safety and Shelf Stability: Advanced preservation methods—such as plasma sterilisation, nano-coatings, or high-pressure processing—are essential for safe, long-lasting, and flavourful meals in confined environments.
- Cross-Disciplinary Design: Space dish creation benefits from collaboration between chefs, engineers, psychologists, nutritionists, and astronauts, leading to integrated food systems rather than isolated recipes.
- Space-to-Earth Innovation: Space food solutions (3D printing, hydroponics, algae farming) have strong potential for Earth applications, addressing food scarcity and climate challenges. Highlighting these Earth benefits makes the proposed dishes relevant beyond space missions.
New dimensions in space dish design emphasise psychological well-being, cultural meaning, personalised health, and sustainable innovation. Together, they expand the scope of space cuisine from mere survival food to a holistic system supporting human performance, identity, and long-term planetary sustainability.
5. Sustainability and Circularity in Space Food Systems
For long-duration space missions, where resources are extremely limited and resupply is costly, sustainability and circularity become central considerations in space food systems. A space dish that integrates with closed-loop life support can provide not only nutrition and taste but also reduce waste and optimise resource use. This dimension highlights the importance of linking food design with space agriculture and ecological regeneration.
Key Points:
- Resource Recycling: Explore how astronaut metabolic by-products (exhaled CO₂, wastewater, organic waste) can be transformed into resources for food production, such as algae cultivation, microbial proteins, or plant growth.
- Closed-Loop Agriculture Systems: Connect food production with recovery systems such as hydroponics, aeroponics, or bioreactors, creating a full cycle of “from planting → eating → back to planting.”
- Zero-Waste Recipe Design: Develop recipes that minimize waste by making use of all edible parts (leaves, stems, peels), repurposing cooking by-products through fermentation or texture transformation, and even reducing packaging waste. In space, zero-waste concepts must also account for unique constraints such as crumb control and odour management.
- Energy and Resource Efficiency: Emphasise low-power, low-water, and high-yield systems suitable for spacecraft conditions with limited energy and water supply.
- Integration with Environmental Control: Link food systems with spacecraft environmental management (air purification, humidity regulation) to create multifunctional designs.
Sustainability and circularity add a new dimension to space dish design: not only focusing on flavour and nutrition, but also on the dish’s role within the broader life support system. Through recycling, closed-loop agriculture, and zero-waste concepts, future space cuisine can enable long-term self-sufficiency in space while also inspiring sustainable food solutions on Earth.
