With the cost of drive-thrus and gas station stops quickly adding up, it’s important to plan ahead so you’re ready when hunger strikes—and when the kiddos need something to munch on.
I'm sure other families are like ours. Within an hour, my 5-year-old can ask ten times, "I'm hungry. When will we stop to eat?" Knowing his tendency to ask the same question over and over and over... and over again, it's important for us to have quick, accessible snacks in the car, as well as foods we can prepare quickly during a stop.
Last summer, our family spent a week in Grand Teton National Park and Yellowstone National Park. Meal prep was essential. We stayed in different places every night and didn’t have access to a fridge or cooking appliances.
To complicate things more, we flew into Salt Lake City—a 5-hour drive to Grand Teton—and were limited in how much we could bring with us. We had the added challenge of transporting three car seats, food supplies, luggage, and hiking gear for five people through the SLC airport.
Our solution? We packed everything into two coolers and brought duffle bags that fold into small pouches. Once we got to our destination and bought groceries, we transferred clothes into the duffles. One cooler served as our “fridge” for perishable foods, while the other became our pantry. It held a portable butane cookstove, cooking supplies, and dry goods.
This method worked out better than expected, and I wish I’d done it sooner. It was so convenient to just pull out two containers with everything we needed. The kids ate faster, had fewer meltdowns, and we avoided the scramble of long restaurant waits or overpriced snacks.
Nicole Rosenberg
We carry snacks that don’t need refrigeration in a box. We keep a cooler with drinks and condiments. Then we stop at grocery stores to buy small amounts of deli meat and cheese for sandwiches.
For dinners, we bring a backpacking stove and boil water for freeze-dried food or to warm up canned soup and pasta.
Jordan Else
We love our Kleen Kanteen and RTIC water bottles. Reducing waste is important to us, and reusable bottles help.
For packing food, we use LunchBots containers to make our own “lunchables.”
Our favorite road and plane snacks:
Bare fruit
Moon Cheese
Harvest snap pea crisps
Epic bars
Fresh fruit
Yogurt (freeze if flying)
Carrots
Fig bars for a treat
Joey Kendrick Johnson
We keep a kitchen box and cooler stocked for breakfast and lunch, then enjoy dinner at a restaurant. I pack wraps, sandwich makings, cut fruit and veggies, jerky, trail mix, and the usual snacks—applesauce packets, fruit leather, raisins, nuts, pretzels, crackers, and lots of water.
Peanut butter and honey are staples too. Sometimes, that’s all my toddler will eat—and that’s not a battle I need to fight during a long road trip.
Kayla Klein
We always travel with a cooler because of insulin storage. We’ve been doing mini weekend adventures, but eating out as a family of six gets expensive fast.
I make dinners ahead of time—like pasta salad, spaghetti, or chicken parm—so they’re easy to reheat or serve cold.
We also pre-pack snacks, fruit, veggies, pretzels, cheese, and yogurt into individual bags for easy access. Because we bring most of our own food and drinks, we’ve been able to take more trips without blowing the budget.
Do you have other snack and food hacks for family travel? Share them with us in the comments below—we’d love to learn from your adventures too.

Photos by Vong Hamilton and Jordan Else.

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