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The Royal Navy's submarines make their own air and water so food is the one factor limiting how long they can remain at sea. Sheila Dillon explores the role food plays on board HMS Artful. How do you order enough food for 140 crew for up to three months at sea, store it in confined spaces and cook for a 24-hour operation while coping with the vessel diving or having to keep silence in a stealth operation? First broadcast on the Food Programme, 13 April 2016.
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