On this page you will find all the necessary information concerning the management of food self-sufficiency, food equipment, as well as advice and tips from former runners.
The HALF MARATHON DES SABLES is an adventure in food self-sufficiency. You will therefore have to bring and carry in your bag your food during the 4 days of the race. Each competitor must plan the meals for the race as mentioned below:
First day of race: lunch, dinner
Second day of race & rest day: breakfast, lunch, dinner
Third day of race: breakfast, lunch
t is important to select the food that you think are best suited to the efforts made, the climatic conditions, transportation and weight. It is strongly recommended to have a minimum of 2,000 k / calories per day of running.
During the race, it is forbidden to purchase food and water on your own, for a risk of penalty.
Food self-sufficiency will start after breakfast on Monday, which will be at the Playitas Resort hotel, and will end upon your arrival at the end of the third and last stage. During all this time, you will therefore have to provide for your food needs.
You must be able to present all these meals to the organization during the technical checks or during any unannounced inspection during the race.
Food management: It's up to you to juggle between freeze-dried dishes, salty snacking, compotes, soups ... Without forgetting race food (especially during the long stage): cereal bars, gels or other sources of energy. You can choose dishes based on potatoes, much quicker to rehydrate, nutritious and good. For the big stage, you can favor 2 cold dishes (tabbouleh type) which will be quicker to prepare. It is important to be able to test at least some of the food that you will bring upstream so as not to have any unpleasant surprise. For this, you can cook and eat a freeze-dried dish, after which you go for a long outing to make sure that you support it in real conditions.
Regarding food equipment, you will need:
- A cooking pot / small saucepan: to heat your water and food
- A stove: which will serve as a support for placing your pan and heating it
- Fire pellets: the fuel to heat your meals
- Lighter: to light your pellets - there is a lot of wind in Fuerteventura so a storm lighter could make it easier
- Cutlery (fork, spoon…)
Gas stoves are strictly prohibited.
(Please note, these tips are specific to each. Some tips may work for you, while others won't. It is important to try food self-sufficiency for the HMDS beforehand)
- Preparation of menus per race day (with a certain number of calories)
- Remember that during a race, tastes and appetite change
- Practice making a fire to cook
- Save space by putting food in smaller / lighter packaging (careful not to forget to cut the nutritional labels to be able to present the number of calories during technical checks)
- If you don't mind eating cold, there is no need to bring cooking equipment (consider taking dishes that rehydrate with cold water) - the need to eat hot depends on your needs and desires
- You really have to try as many foods as possible before the race to know your desires and needs
- Vacuum your food
- Try to heat the water with the stove in the tent to protect yourself from the wind
- Eat slow sugars, proteins, carbohydrates, starchy foods
- Don't forget the salt intake the body needs (electrolytes)
- Eat quality food with good taste
- Try to eat small doses regularly, without waiting to be hungry (to give energy to your body)
- You can use room temperature water to rehydrate your meals
- Tabbouleh - easy to rehydrate with cold water
- Dried fruits
- Slices of sausages under vacuum (cold meats)
- Fruit jellies
- Energy bars during exercise
- Caramelized almonds