What to Bring to a Survival Workshop

A survival workshop needs more than ropes and fire starters. You also need a reliable setup for cooking, registration, shelter, lighting and safe group work. This checklist covers the practical supplies to buy or bring, from gas burners and water boilers to compasses, tarpaulins and work gloves. Plan quantities around your group size, keep fresh food chilled until needed, and check fuel, batteries and weather protection before loading the vehicle.

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What to bring

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

Furniture

Party tentsqty 2
Foldable tablesqty 6
Beer tablesqty 4
Beer tank benchesqty 8
Registration desk
Waste binsqty 6

Tableware

Reusable platesqty 40
Reusable bowlsqty 40
Reusable cupsqty 60
Reusable cutleryqty 60
Thermos flasksqty 4

Equipment

Coolersqty 4
Gas burnersqty 4
Gas cylindersqty 4
Water boilersqty 3
Extension cordsqty 3

Lighting

LED lampsqty 8
Headlampsqty 12
Flashlightsqty 8

Sports equipment

Compassqty 12
Topographic mapsqty 12
Work glovesqty 36
Paracord rollsqty 12
Tarpaulinsqty 12
Rope rollsqty 6
Knivesqty 12
Fire startersqty 12
Conesqty 24
Whistlesqty 12

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Pansqty 6
Cooking spoonsqty 6
Pliersqty 6
Measuring cupsqty 4
Water jerry cansqty 6
Dishpanqty 3
Cold thermometersqty 4

Cleaning

Broomqty 2
Dustpan and brushqty 2
Bucketsqty 4
Spongesqty 6

Catering

Groceries
- Chicken breast - 5 kilograms
- Vegetarian burgers - 12 pieces
- Potatoes - 6 kilograms
- Carrots - 3 kilogram
- Onions - 2 kilograms
- Bell peppers - 18 pieces
- Zucchinis - 6 pieces
- Corn cobs - 30 pieces
- Mushrooms - 2 kilogram
- Cucumbers - 6 pieces
- Tomatoes - 4 kilogram
- Mixed salad - 2 kilogram
- Garlic - 6 bulbs
- Lemons - 12 pieces
- Sandwiches - 50 pieces
- Wholemeal bread - 6 loaves
- Butter - 500 grams
- Herb butter - 6 tubs
- Cheese - 2 kilograms
- Hummus - 1 kilogram
- Eggs - 30 pieces
- Oatmeal - 2 kilogram
- Muesli - 1 kilogram
- Yogurt - 4 liters
- Apples - 40 pieces
- Bananas - 40 pieces
- Grapes - 3 kilograms
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Mixed nuts - 2 kilograms
- Muesli bars - 50 pieces
- Tomato sauce - 6 liters
- Ketchup - 2 bottles
- Mayonnaise - 2 bottles
- Mustard - 2 jars
- Olive oil - 2 liters
- Salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Italian herbs - 250 grams
- Bouillon cubes - 30 pieces
- Coffee - 2 packs
- Tea - 100 bags
- Cocoa powder - 500 gram
- Sugar - 1 kilogram
- Milk - 8 liters
- Oat milk - 4 liters
- Spa Blauw - 8 bottles
- Sparkling water - 4 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Ice cubes - 10 kilograms
- Charcoal - 20 kilograms
- Firelighters - 2 boxes
- Matches - 6 boxes
- Aluminum foil - 4 rolls
- Baking paper - 2 rolls
- Cling film - 2 rolls
- Paper towels - 8 rolls
- Napkins - 200 pieces
- Trash bags - 50 pieces
- Dish soap - 2 bottles
- Hand soap - 4 bottles
- Hand gel - 4 bottles
- Toilet paper - 24 rolls
- Kitchen gloves - 2 boxes

Tips

Plan one complete workstation per small group, including cutting boards, knives, work gloves, rope or paracord and a tarpaulin. This prevents participants from waiting for shared equipment.
Bring at least one compass and one topographic map per group, plus a few spare maps in case one gets wet or damaged. Store maps in waterproof sleeves or bags before the workshop.
Allow two reusable cups per participant if drinks will be served throughout the day, and add extra cups, plates and bowls for instructors and unexpected guests. Chill drinks before arrival and use coolers during the workshop.
Match cooking equipment to the number of groups: provide enough gas burners, gas cylinders, water boilers and thermos flasks for the planned cooking stations. Check gas connections and fuel levels before participants arrive.
Pack lighting for the whole site, not just the activity area. LED lamps cover tables and registration, while headlamps and flashlights give instructors and participants hands-free or backup light if the workshop runs late.

Frequently asked questions

What equipment do I need for a survival workshop?: Bring navigation tools, shelter materials, ropes, paracord, tarpaulins, work gloves, knives, fire starters, cones and whistles. For the venue, also plan tables, benches, waste bins, lighting, cooking equipment and reusable tableware.
How many survival workshop supplies do I need per group?: Start with one practical workstation per group, including a cutting board, knives, gloves, rope or paracord and a tarpaulin. Provide at least one compass and one topographic map per group, with spare items for damage or loss.
How much food and drink should I buy for a survival workshop?: Base food quantities on the number of registered participants and include instructors in the count. For drinks, plan two to three servings per person for the first hour, then keep additional drinks chilled in coolers.
When should I prepare the shopping and equipment for a survival workshop?: Check the complete list at least 3 days before the workshop and buy non-perishable supplies by then. Refrigerate fresh food as soon as you return from shopping, and load fuel, tools and materials after checking the weather forecast.

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