What to bring for a survival camp

A survival camp needs more than tents and sleeping bags. Pack shelter, cooking equipment, reusable tableware, navigation tools and a way to keep supplies dry and organised. Check how many people are attending before you shop, then match tents, sleeping mats, sleeping bags and food to the final group size. Shared equipment such as gas burners, large pots, tarps and first-aid supplies is easy to overlook, so check it separately from each participant’s personal luggage.

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What to bring

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

Furniture

Foldable tablesqty 6
Folding chairsqty 30
Picnic benchesqty 6

Camping

Tentsqty 8
Sleeping matsqty 30
Sleeping bagsqty 30
Cushionsqty 30
Ground tarpsqty 8
Herringqty 80
Tent hammersqty 8
Tarpaulinsqty 6
Paracordqty 4
Storage cratesqty 12

Kitchen

Gas burnersqty 4
Gas cylindersqty 4
Large cooking potsqty 4
Frying pansqty 3
Cutting boardsqty 6
Chef's knivesqty 6
Serving spoonsqty 6
Measuring cupsqty 3
Dishpanqty 3

Tableware

Reusable platesqty 35
Reusable bowlsqty 35
Reusable cupsqty 40
Cutlery setsqty 40
Thermos flasksqty 6

Sports equipment

Compassqty 10
Topographic mapsqty 10
Ropeqty 6
Conesqty 20
Blindfoldsqty 10
Bucketsqty 8

Safety

First aid kitsqty 2
Flashlightsqty 35
Spare batteriesqty 70
Whistlesqty 10
Reflective vestsqty 8
Fire extinguishersqty 2
Water barrelqty 2

Equipment

Power banksqty 6
Mobile phonesqty 4
Megaphonesqty 2

Lighting

LED lampsqty 8
String lightsqty 4

Cleaning

Waste binsqty 6
Hand broomsqty 3
Litter pickersqty 4
Hand soap dispensersqty 4

Organization

Name badgesqty 40
Clipboardsqty 6
Markersqty 12
Waterproof foldersqty 6
Pensqty 20

Tools

Work glovesqty 20
Pocket knivesqty 8
Scissorsqty 6
Pliersqty 4
Wooden polesqty 30

Catering

Groceries
- Oatmeal - 3 packs
- Whole wheat bread - 10 loaves
- Whole wheat rolls - 40 pieces
- Butter - 4 packs
- Peanut butter - 4 jars
- Chocolate spread - 3 jars
- Strawberry jam - 3 jars
- Hummus - 6 tubs
- Young cheese - 2,5 kilogram
- Chicken breast slices - 1,5 kilogram
- Eggs - 60 pieces
- Milk - 12 liters
- Yogurt - 6 liter
- Muesli - 4 packs
- Apples - 40 pieces
- Bananas - 40 pieces
- Cucumbers - 10 pieces
- Carrots - 3 kilogram
- Bell peppers - 15 pieces
- Onions - 2 kilograms
- Garlic - 4 bulbs
- Potatoes - 8 kilograms
- Diced tomatoes - 12 cans
- Brown beans - 10 cans
- Chickpeas - 8 cans
- Vegetable stock - 4 boxes
- Tomato paste - 6 cans
- Soup vegetables - 4 kilograms
- Vegetarian Sausages - 40 pieces
- Beef hot dogs - 40 pieces
- Hamburger buns - 40 pieces
- Ketchup - 3 bottles
- Mayonnaise - 3 bottles
- Mustard - 2 bottles
- Salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 2 jars
- Italian herbs - 2 jars
- Olive oil - 2 bottles
- Chili sauce - 2 bottles
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Muesli bars - 50 pieces
- Cookies - 6 packs
- Marshmallows - 4 bags
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Lemonade syrup - 4 bottles
- Spa Blue - 10 crates
- Sparkling water - 4 bottles
- Coffee - 4 packs
- Tea - 3 boxes
- Sugar - 2 packs
- Honey - 2 jars
- Lemons - 12 pieces
- Dish soap - 3 bottles
- Sponges - 12 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Trash bags - 4 rolls

Tips

Plan one sleeping place per participant, plus a small spare buffer if your group size may change. Check that every tent has a groundsheet, pegs, a mallet and enough cord before departure.
For group cooking, count one reusable plate, bowl, cup and cutlery set per person, then add 2–3 extra sets. Bring enough gas cylinders for the full cooking schedule and keep them with the burners during the equipment check.
Pack food in sealed storage crates and keep chilled items cold until departure. Use a separate crate for cooking utensils, cutting boards, chef’s knives, serving spoons and measuring cups so meal preparation does not depend on unpacking personal bags.
Give each team a compass and a topographic map before setting out, with one spare map for the group leader. Check the route and terrain against the current weather forecast no later than the day before departure.
Charge phones and power banks before leaving, and print the participant list and emergency numbers as backup. Keep medication details, dietary requirements and emergency contacts together with the attendance list at the registration point.

Frequently asked questions

How many tents do I need for a survival camp?: Plan one suitable sleeping space per participant, based on the tent capacity. Add one spare sleeping place if attendance is uncertain and check every tent has pegs, a groundsheet and a way to secure it.
What cooking equipment do I need for a group survival camp?: Bring at least one gas burner, gas cylinder, large cooking pot, frying pan, cutting board, chef’s knife, serving spoon and measuring cup for the cooking setup. For larger groups, use multiple burners or pots so meals do not depend on one cooking point.
How much tableware should I pack per person?: Pack one reusable plate, bowl, cup and cutlery set per participant, plus 2–3 spare sets for loss or damage. Include thermos flasks and a dishpan if drinks and washing up are part of the camp setup.
When should I check the survival camp equipment?: Complete the main inventory and shopping at least 2–3 days before departure. Recheck the weather, route, gas, food storage, first-aid kit, charged phones and printed emergency information the day before.

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