Artemis II: What’s on the Menu?

The food flying aboard Artemis II is designed to support crew health and performance during the mission around the Moon. With no resupply, refrigeration, or late-load capability, all meals must be carefully selected to remain safe, shelf-stable, and easy to prepare and consume in NASA’s Orion spacecraft. Food selections are developed in coordination with space food experts and the crew to balance calorie needs, hydration, and nutrient intake while accommodating individual crew preferences.

Here are a frequently asked questions about how NASA designs and prepares food systems for Artemis II to support crew health:

What considerations go into selecting and packaging food for safe use 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. Foods must be easy to prepare and consume in microgravity, minimize crumbs, and remain safe and stable throughout the mission. The crew provided input well before the meals were packed for the test flight.

How are menu items structured to make up an astronaut’s typical daily meals?

On a typical mission day—excluding launch and reentry—astronauts have scheduled time for breakfast, lunch, and dinner. Each astronaut is allotted two flavored beverages per day, which may include coffee. Beverage options are limited due to upmass constraints, which restrict how much food and drink can be carried onboard.

Fresh foods will not be flying on Artemis II as Orion does not have refrigeration nor the late load capability required for fresh foods. Shelf-stable foods help manage food safety and quality throughout the intended shelf life in a compact, self-contained spacecraft, while also reducing the risk of crumbs or particulates in microgravity.

How do Artemis II menus differ from those used during Apollo, space shuttle, and International Space Station missions?

Artemis II menus reflect decades of advancement in space food systems. Apollo missions relied on early food technologies with limited variety, while space shuttle missions expanded menu options and onboard preparation. The International Space Station benefits from regular resupply and occasional fresh foods. In contrast, Artemis II uses a fixed, pre-selected menu designed for a self-contained space vehicle with no resupply.

How much input does the Artemis II crew have in choosing their meals?

The Artemis II crew has direct input into menu selection. Crew members sample, evaluate, and rate all foods on the standard menu during preflight testing, and their preferences are balanced with nutritional requirements and what Orion can accommodate. Final, crew-specific menus are set well before launch. Two to three days’ worth of food for each crewmember is packed together in a single container, providing flexibility for meal selection during the mission.

How are menus tailored for different mission phases, such as launch, transit, and re-entry?

Menus are tailored based on the spacecraft’s food preparation capabilities during each hase of flight. Certain foods — such as freeze-dried meals — require hydration using Orion’s potable water dispenser, which is not available during some phases, including launch and landing. As a result, foods selected for those phases must be ready-to-eat and compatible with the spacecraft’s operational constraints, while a broader range of food options are available once full food preparation systems are up and running.

How is space food prepared in the Orion spacecraft?

Food aboard Orion is ready-to-eat, rehydratable, thermostabilized, or irradiated. The crew uses Orion’s potable water dispenser to rehydrate foods and beverages and a compact, briefcase-style food warmer to heat meals as needed.

What challenges come with designing and preparing food for a contained spacecraft like Orion?

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

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

Watch: How to Eat in Space Aboard Orion

Victoria Segovia
Johnson Space Center, Houston

Source: Artemis II: What's on the Menu? - NASA