Holiday camp shopping list

A holiday camp needs more than tents and sleeping bags. Plan food service, cooking equipment, cool storage, reusable tableware and power supplies before you leave for the campsite. Buy shelf-stable products first, then collect chilled food close to departure so it stays safe. Check quantities against your participant limit, dietary requirements and the number of meals in the programme. Pack serving equipment and food containers separately so setup does not delay the first meal.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Camping tentsqty 8
Sleeping matsqty 36
Sleeping bagsqty 36
Foldable tablesqty 8
Folding chairsqty 40
Picnic benchesqty 6
Clothes racksqty 4
Storage boxesqty 12

Tableware

Reusable platesqty 40
Reusable bowlsqty 40
Disposable cupsqty 50
Knivesqty 45
Forksqty 45
Spoonsqty 45
Serving spoonsqty 6
Pitchersqty 6
Thermos flasksqty 4

Kitchen

Cutting boardsqty 6
Chef’s knives and bread knivesqty 8
Mixing bowlsqty 6
Pansqty 4
Hot platesqty 3
Coolersqty 4
Food containersqty 12
Aluminum foilqty 3

Equipment

Bluetooth speakersqty 2
Extension cordsqty 4
Power stripsqty 4
Megaphonesqty 2
Power banksqty 6

Lighting

String lightsqty 6
LED lanternsqty 10
Flashlightsqty 12

Sports equipment

Footballsqty 4
Frisbeesqty 6
Skipping ropesqty 8
Ballsqty 8
Conesqty 30
Team bibsqty 36
Ropeqty 2
Water gunsqty 12

Decorations

Buntingqty 6
Balloonsqty 100
Name badgesqty 40
Waterproof markersqty 12

Cleaning

Waste binsqty 6
Broom setsqty 3
Mopsqty 4
Bucketsqty 4
Toilet brushesqty 4
Hand soap dispensersqty 4
Disinfectant gelqty 4
First aid kitsqty 2
Tweezersqty 2

Catering

Groceries
- Whole wheat bread - 12 loaves
- White rolls - 40 pieces
- Currant buns - 40 pieces
- Butter - 4 packs
- Young cheese - 3 kilos
- Sandwich chicken breast - 2 kilos
- Ham - 2 kilos
- Peanut butter - 4 jars
- Chocolate spread - 3 jars
- Fruit sprinkles - 2 packs
- Eggs - 60 pieces
- Semi-skimmed milk - 12 liters
- Yogurt - 8 liter
- Oatmeal - 3 kilo
- Cornflakes - 4 packs
- Muesli - 3 packs
- Apples - 40 pieces
- Bananas - 40 pieces
- Grapes - 4 kilos
- Cucumbers - 8 pieces
- Carrots - 4 kilos
- Cherry tomatoes - 3 kilos
- Lettuce - 8 heads
- Bell peppers - 20 pieces
- Onions - 3 kilos
- Garlic - 6 bulbs
- Potatoes - 10 kilos
- Rice - 5 kilo
- Pasta - 5 kilos
- Pasta sauce - 8 jars
- Diced tomatoes - 12 cans
- Kidney beans - 8 cans
- Corn - 8 cans
- Chicken breast - 6 kilo
- Vegetarian meatballs - 3 kilos
- Pancake mix - 4 packs
- Pancake syrup - 3 bottles
- Ketchup - 3 bottles
- Mayonnaise - 3 jars
- Mustard - 2 jars
- Olive oil - 2 liters
- Salt - 2 packs
- Pepper - 2 jars
- Paprika powder - 2 jars
- Italian herbs - 2 jars
- Bouillon cubes - 2 boxes
- Plain chips - 8 bags
- Paprika chips - 8 bags
- Popcorn - 3 bags
- Cookies - 8 packs
- Marshmallows - 6 bags
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 2 kilos
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Apple juice - 6 packs
- Spa Blauw - 12 bottles
- Sparkling water - 6 bottles
- Ice cubes - 10 bags
- Dish soap - 4 bottles
- Sponges - 12 pieces
- Paper towels - 8 rolls
- Toilet paper - 48 rolls
- Garbage bags - 4 rolls
- All-purpose cleaner - 4 bottles
- Diaper Change Bags - 2 boxes

Tips

Plan food by meal and participant count, then add a small buffer for seconds and unexpected arrivals. Keep dietary and medical information with the final shopping check so special meals are not missed.
Buy non-perishable products several days before camp, but collect chilled products on the day of departure or within 24 hours of serving. Use coolers with ice packs and keep them closed during transport.
Allow one reusable plate, bowl, knife, fork and spoon per participant, plus a few spares. Count serving spoons, pitchers and thermos flasks separately; they are easy to overlook when the tableware is packed.
Check every cooking station before shopping for replacements: pans, hot plates, cutting boards, chef’s knives and bread knives. Bring enough food containers and aluminum foil to label and store leftovers safely.
Pack extension cords, power strips and power banks before loading the food. Test Bluetooth speakers and megaphones beforehand, and keep cables away from wet areas at the campsite.

Frequently asked questions

What food should I buy for a holiday camp?: Plan every meal, snack and drink for the full camp period and the confirmed participant limit. Buy shelf-stable food first, then chilled items within 24 hours of serving, while allowing a small buffer for seconds and dietary needs.
How many plates and cups do I need for a holiday camp?: Provide one plate, bowl, knife, fork and spoon per participant, plus 5 to 10 percent spare. Disposable cups can cover drinks throughout the day, but plan enough for two to three drinks per person during the first hour.
When should I buy chilled food for camp?: Pick up chilled products on the day of departure whenever possible, or no more than 24 hours before they are served. Transport them in coolers with ice packs and keep them below 7°C until preparation.
What kitchen equipment is easy to forget for a holiday camp?: Serving spoons, cutting boards, bread knives, food containers, aluminum foil and thermos flasks are commonly missed. Check these at least 48 hours before departure, then confirm them again when loading the vehicle.

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