Cooking organisation

There are advantages and disadvantages to cooking in groups. Group cooking helps beginners (particularly if paired with someone more experienced) and makes it easier to ensure a balanced diet for everyone. Cooking groups of two or four people are common, particularly with tent pairs for breakfasts and lunches but combining with another tent pair for dinners. Group cooking also tends to foster a spirit of cooperation. The disadvantages of group packaging of food include the problems of splitting up food in an emergency and the fact that less account can be given to differences in individual tastes. The benefits from group cooking seem to increase with longer trips.