When you’re competing in a round-the-world race and you have to take all your food with you, what do you bring and how do you cook it?

If you’re scrambling up and down mountains for days on end, or swimming across an entire ocean, how do you find the time to eat, and what can you stomach?

Tamasin Ford speaks to three extreme endurance athletes about the planning, practicalities and monotony of these gruelling events. Is food simply fuel, or can it power competitors in other ways?

Producer: Simon Tulett


Dee Caffari;

Billy White;

Benoit Lecomte

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(Picture: A runner in the 2019 Marathon des Sables race. Credit: Erik Sampers/Gamma-Rapho/Getty/ BBC)

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