When you’ve been out scuba diving all day, you’ll have a healthy appetite. This page details our food policy and covers supply issues as well as give you an idea of what our meals generally looks like.

Generally we try to reduce our carbon footprint as much as possible and  support local commerce and farmers.  This means we eat local foods, and try to source all our supplies from the local market.  The climate allows fruit and vegetables to grow all year round, but many things are seasonal.  We have our own vegetable beds, chicken coop and orchard, and try to be as self sufficient as we can be.

Most days of the week we only serve vegetarian food (on Saturdays night we typically do a barbecue, and here you can have meat if you choose to.) When we buy meat, we avoid factory meats.  Local farmers typically have a small number of free-range chicken and pigs, that walk around freely (you’ll want to watch out if you drive around on a motorbike!) The animals eat household leftovers and live non-stressful lives. As such they’re really healthy animals, compared to the overly medicated and poorly treated animals known from industrial farming in Europe and America.

While not fanatical, we try to avoid food additives as much as possible.

You can download the cookbook of MCP, and help support the local community

The Impact of Food Choices

There is no doubt that more people moving away from a meat-based diet would reduce the massive drain on water and other natural resources that meat-production currently causes. At MCP we do not serve a strict vegetarian diet (although we of course cook appropriately for volunteers who are vegetarian or vegan!) We do however try to limit meat to once a week as well as source it all locally. We very, very seldom serve seafood, but when we do, we buy directly from local fishermen, who we know are involved in the protection of the local MPAs and assure us that the catch is fished sustainably.

For environmental reasons, we never serve beef or lamb. Meat choices are chicken or pork.


If you’re going scuba diving, you’ll need some solid fuel to keep you going all day. Every day – except Sunday, we begin our day with a continental breakfast consisting of cereal and milk, bread, cheese, butter, jam, fresh fruits and of course tea and coffee. Since Sunday is a day off for all staff members, we open the kitchen for you to prepare your own breakfast.


Since many different activities are going on during the day, lunch is generally served from 12 to 2 pm. Lunch is usually a hot meal, but volunteers who participate in activities away from base may prepare a lunchbox or eat at a local market.


At MCP we see the evening meal as a time to talk about highlights of the day, discuss current events, and just as a good time to get to know each other better. Dinner is served around 7pm and everyone eats together. Participation isn´t mandatory, and if you wish to go out and try something else for a change you’re welcome to do so – but please let us know in advance, so we don’t waste food cooking for you.

Our cook prepares and serves a variety of local specialties. A typical evening meal will consist of cooked or barbecued meat and/or fish, vegetables and rice. Occasionally, when supplies allow we serve western meals such as burgers or tortillas or a nice roast. Saturday night we have a barbecue and help eachother in preparing the food.

Should you suffer from any kind of food allergy, we’ll cook suitable replacement meals for you. Please give us notice about any allergies prior to arrival. We do our very best to cook vegetarian meals/sides for vegetarians, and our cook is happy to cook vegan meals too. (Do note though, that a lot of the “replacement” food items, like vegan butter, etc. that you may be able to find in stores abroad is unavailable here. Soy milk and tofu is available though.).

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