(CNN) -- Thor Heyerdahl said he had fish practically leaping onto the Kon-Tiki during his cross-Pacific voyage in 1947, but the bounty from the sea hasn't been so rich for the crew of the Plastiki. With only three fish caught to date, they've been relying on their larder for provisions. But it's not a diet of ship's biscuits, limes and rum rations for David de Rothschild and the crew; their galley is complete with meals that would not look out of place at a chic San Francisco restaurant. In keeping with the ethos of the expedition, all the Plastiki's food is sustainably sourced and where possible, organic. From beef bourguignon to lamb ragout and Thai chicken curry, the meals were devised by San Francisco-based foodies Jennifer Tuck and Nona Lim.
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Provisions onboard Plastiki come from sustainable and organic sources
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Boat's ready-meals not out of place in a top restaurant
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Nutrition and cooking guide for crew provided by California-based gourmands
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Crew faced lower water rations at end of first leg of voyage
All the meats and meat dishes aboard come from grass-fed, sustainable livestock raised close to @placeholder.