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Conditions inside the U-boat were far from ideal. Space was limited and often damp, and with little ventilation, food items frequently succumbed to mold. The resulting combination of humidity and diesel fuel fumes created unpleasant eating conditions, contributing to crew dissatisfaction with their meals.

Life Aboard: Space and Food Storage

The average German U-boat had a remarkable design that included engine rooms, torpedo storage, and crew quarters, yet the cooking facilities were cramped and stark. Fresh food was stored wherever possible, from beneath bunks to overhead pipes, and sometimes even in the ammunition rooms to keep perishables cooler. Despite these efforts, fresh ingredients would only last about ten days, leading to reliance on durable food supplies.