Training camp shopping list

A training camp needs more than balls and cones. You also need a reliable setup for meals, hydration, sleeping arrangements, registration, and storing equipment between sessions. Use the plan below to check what must be bought, packed, cooled, printed, or loaded before participants arrive. Pay particular attention to drinking supplies, first aid, kitchen equipment, and clearly labelled storage, as these are often arranged too late.

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What to bring

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

Furniture

Folding tablesqty 8
Stackable chairsqty 30
Clothes racksqty 4
Storage cratesqty 12

Sports equipment

Footballsqty 12
Training bibsqty 30
Conesqty 40
Laddersqty 4
Resistance bandsqty 15
Skipping ropesqty 15
Training matsqty 15
Stopwatchqty 3
Whistlesqty 4
Tactics boardqty 2
Pumpqty 2
Ball netqty 3
Training ladderqty 2
First aid kitqty 2

Tableware

Reusable drinking cupsqty 35
Platesqty 35
Cutlery setsqty 35
Coffee mugsqty 30
Pitcherqty 4

Kitchen

Cutting boardsqty 4
Chef's knifeqty 4
Serving spoonsqty 6
Thermos flasksqty 4
Coolersqty 4
Ice packsqty 20
Kettlesqty 2

Equipment

Bluetooth speakerqty 2
Extension cordsqty 4
Power stripsqty 4

Lighting

LED lampsqty 6
Flashlightsqty 6

Cleaning

Waste binsqty 6
Mop headsqty 3
Bucketsqty 3
Hand brushes and dustpanqty 3
Cleaning clothsqty 20

Sleeping gear

Air mattressesqty 24
Sleeping bagsqty 24
Cushionsqty 24
Blanketsqty 24

Catering

Groceries
- Whole wheat bread - 12 loaves
- White rolls - 60 pieces
- Whole wheat rolls - 60 pieces
- Croissants - 36 pieces
- Butter - 1,5 kilos
- Strawberry jam - 3 jars
- Peanut butter - 3 jars
- Chocolate sprinkles - 2 packs
- Cheese slices - 3 kilos
- Shoulder ham - 2 kilos
- Chicken breast slices - 2 kilos
- Hummus - 1.5 kilos
- Eggs - 60 pieces
- Greek yogurt - 6 kilos
- Muesli - 3 kilos
- Oatmeal - 2 kilos
- Milk - 18 liters
- Oat milk - 6 liters
- Coffee - 1.5 kilos
- Tea - 120 bags
- Sugar - 1 kilo
- Lemons - 12 pieces
- Apples - 48 pieces
- Bananas - 48 pieces
- Grapes - 4 kilos
- Oranges - 36 Pieces
- Cucumbers - 12 pieces
- Tomatoes - 4 kilos
- Lettuce - 8 heads
- Bell peppers - 3 kilos
- Carrots - 3 kilos
- Onions - 2 kilos
- Garlic - 4 bulbs
- Potatoes - 10 kilos
- Rice - 5 kilo
- Whole grain pasta - 5 kilos
- Pasta sauce - 6 jars
- Diced tomatoes - 12 cans
- Chicken breast - 6 kilo
- Vegetarian burgers - 30 pieces
- Tuna - 12 cans
- Grated cheese - 2 kilos
- Olive oil - 2 liters
- Salt - 500 grams
- Pepper - 250 gram
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Ketchup - 2 bottles
- Mayonnaise - 2 jars
- Mustard - 2 jars
- Nut bars - 60 pieces
- Muesli bars - 60 pieces
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Snacks - 4 bags
- Spa Blue - 12 crates
- Sports drink - 8 liters
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Apple juice - 6 liters
- Orange juice - 6 liters
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant spray - 2 bottles
- Sponges - 12 pieces
- Paper towels - 12 rolls
- Toilet paper - 48 rolls
- Hand soap - 6 bottles
- Trash bags - 60 pieces
- Paper napkins - 300 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls

Tips

Plan drinking water for every training block, not just mealtimes. Provide at least one refill opportunity per participant per session and keep spare water chilled in coolers with ice packs.
Count tableware against the largest meal group, not the average attendance. For one meal, allow one plate, one cutlery set, one reusable cup, and one mug per participant, plus 10% spare.
Check sports equipment two days before departure. Count balls, bibs, cones, ladders, resistance bands, skipping ropes, mats, whistles, and stopwatches against the sessions in the printed training schedule.
Pack kitchen equipment with the food rather than leaving it at the venue. Cutting boards, a chef’s knife, serving spoons, pitchers, thermos flasks, kettles, coolers, and ice packs are easy to overlook during loading.
Prepare one labelled crate for documents and access items and another for medical supplies. Keep the first aid kit available from arrival onward, instead of burying it under sports bags or groceries.

Frequently asked questions

What should I buy for a training camp?: Plan for sports equipment, hydration, meals, kitchen supplies, tableware, storage, and first aid. For tableware, start with one complete place setting per participant plus 10% spare, and match food and drinks to the full camp schedule.
How much sports equipment do I need for a training camp?: Use the largest group training at one time as your baseline. Provide at least one ball for every 2–3 participants during ball work, and enough cones, bibs, ladders, bands, ropes, mats, whistles, and stopwatches for the planned drills.
When should I do the training camp shopping?: Buy non-perishable supplies 3–5 days before the camp and fresh food 1–2 days before departure. Check the stock again the day before loading, then refrigerate groceries and pack coolers with frozen ice packs.
What food and drink equipment is needed for a training camp?: Pack reusable cups, plates, cutlery, mugs, pitchers, cutting boards, a chef’s knife, serving spoons, thermos flasks, kettles, coolers, and ice packs. Keep enough chilled storage for the first day’s perishables and at least one labelled serving area.

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