Pillar 1
Before you set off, list every breakfast, lunch, dinner and snack for the trip, so you can control the weight and make sure you're eating enough.
The most common mistake on a self-sufficient trek is a last-minute supermarket dash the night before: the result is a heavy pack, an unbalanced diet and a headache once you're at altitude. What works is a day-by-day table, one line per meal, noting for each entry the dry weight, the approximate calorie intake and the preparation method. Aim for around 3,000 to 4,500 kcal a day on Reunion Island's steep terrain. Split it between complex carbohydrates (pasta, rice, semolina, oat flakes), compact proteins (dried pulses, plant protein powder, hard cheeses, dried meats), healthy fats (nuts, oil in a mini bottle, peanut butter in a sachet) and fast sugars for exertion (dried fruit, fruit pastes, homemade bars).
Key takeaway: A day-by-day spreadsheet, aim for 600-800 g dry and 3,500 kcal/day on average on Reunion Island trails
Pillar 2
Freeze-dried meals weigh 3 to 4 times less for the same calories, but they cost more and you need hot water.
A 120 to 180 gram dry freeze-dried pouch gives, once rehydrated with hot water, the equivalent of a full 500 to 700 kilocalorie meal. Compare that to the 350 to 450 grams of a tin can for an often lower calorie intake. On a 2-3 day Mafate trek, the difference can reach 1.5 kilos, which your back will notice by the middle of day two. The main European brands found in France (Lyophilise.fr, Trek'n Eat, Voyager, MX3, Adventure Food) offer full ranges from breakfast to dessert, in omnivore, vegetarian and gluten-free versions. Expect €8 to €14 a pouch, two to three times the cost of drying your own food at home with a dehydrator. Keen hikers often end up dehydrating their own dishes (tomato sauce, lentil stew, fruit) for a third of the price.
Key takeaway: 1 pouch: 120-180 g, 500-700 kcal, 5-10 min to rehydrate. A third of the weight of a tin
Pillar 3
Water weighs 1 kilo a litre, so you can't carry it all. Mapping water points and bringing a filter or tablets is non-negotiable.
On a tropical trek you can easily need 2.5 to 4 litres a day: the effort is sustained, it reaches 25-28°C at midday even at altitude, and you sweat heavily climbing the ramparts (cirque walls). Carrying 4 litres from the start isn't realistic: the weight kills your pace. The method used by local guides: set off with 1.5 to 2 litres maximum in the pack and refill at every water point identified on the map (a spring, an îlet's water supply, a mountain-hut tap). In Reunion Island, springs in the Hauts (highlands) are generally very clean, but filtering or treating the water removes the remaining risk (parasites, and leptospirosis in stagnant water). Three proven options: a Sawyer Squeeze pump filter (€100-130, a 1.5-million-litre lifespan), Micropur or Aquatabs hydrochlorazone tablets (1 tablet per litre, a 30-minute wait, about €10 a box), a Lifestraw filtering bottle (€50-70). The golden rule is to drink regularly even when you're not thirsty: dehydration shows up late and quickly leads to exhaustion.
Key takeaway: 1.5-2 L in the pack, refill at springs, and always filter (Sawyer) or treat (Micropur)
Pillar 4
Leave No Trace applies in full in Reunion Island's protected areas: no rubbish and no food scraps left behind.
On the trails of Mafate, Bélouve, Bras Rouge or around the summits, Reunion Island's national park has strict rules. No waste should stay on the ground, including fruit peel, cigarette butts, wrappers and organic leftovers. The rule also applies to the pot's rinsing water, which should be filtered then scattered at least 50 metres from a spring. In practice, pack a thick 30-40L plastic bin bag at the bottom of your pack, closable with a knot, to collect everything throughout the trek. Freeze-dried meals' foil pouches, once eaten, fold up and go in that same bag, likewise for individual wrappers. A practical tip: repack rations at home in resealable freezer bags to cut down on packaging, and use reusable silicone bags for dried fruit and biscuits. Leave No Trace isn't just a slogan: it's what keeps Reunion Island's trails in such good shape despite more than 500,000 walkers a year.
Key takeaway: A 30-40L bin bag at the bottom of the pack, rinse the pot away from springs, pre-pack at home to limit volume
Pillar 5
Stove, pot, cutlery and containers: the ideal kit weighs under 500 grams and fits in the top half of your pack.
For 1 to 2 people on a short self-sufficient trip, the kit local hikers recommend most is a screw-on gas canister stove like an MSR Pocket Rocket or Soto Windmaster (80-100 g, €50-70), a titanium or anodised aluminium pot of 600 to 900 ml (100-180 g, €30-60), a 230-gram gas canister (380 g full, €6-8 at a Reunion Island sports shop) enough for 10-15 hot meals or 2-3 days, an insulated stainless steel mug of 250 ml (80-120 g, €15-25) and a titanium or nylon spork (10-30 g, €5-15). A compact multi-tool knife such as an Opinel No. 7 or Victorinox Climber rounds out the set. That's around 450-500 grams without gas, which fits easily in a 40-50 litre pack. Experienced hikers save a few dozen grams more with a collapsible cup instead of a rigid pot, or by splitting the gear between two packs. One practical point: you can't fly with gas canisters, so buy them on arrival. In Reunion Island they're sold at GO Sport and Decathlon Saint-Pierre, and can sell out during the school holidays.
Key takeaway: A 450-500 g kit: Pocket Rocket stove, 600 ml titanium pot, steel mug and spork. Buy gas locally
