What Should We Eat on Our Way to Mars? One Seattle Chef Set Out to Make a Menu.

that purported to find wide variances in the U.S. food system between the nutritional content from produce at larger corporations versus smaller farms. Considering that NASA astronauts get their food from many of the same massive private companies as average citizens who shop at supermarkets, Cho saw a major flaw to fix. “There’s no testing or accountability,” he says.

To that end, Cho and the crew set about trying to develop one-to-one nutrient-dense substitutions for the food that astronauts typically eat, including reverse-engineering the peanut M&M to not only have enough shelf life for deep space missions but also to eliminate any fillers.

Every food item the team created has some form of a vitamin-infusion element to it, something that Daugherty, with his 20 years in the field of naturopathy, felt he was well-equipped to help execute. Instead of food coloring and other fillers, Ad Astra went for more “phytochemically sound” components, says Daugherty, describing compounds produced primarily by plants. In order to make sure the food was preserved properly, the team dried it in such a way as to prevent oxidation.

Cho notes that it has always been possible to create more culturally diverse provisions , but it’s a matter of taking the time to develop them. “[Young and I] kind of understand those deep flavor notes and combinations of ingredients,” says Linares. “Not all astronauts are white, you know: They’re different races. So if you’re able to recreate the food they’re familiar with, I think it’ll be special for them to be able to feel like they’re still grounded.

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