We always plan our on-board meals and prepare several apps and entrees ahead, and freeze or refrigerate everything in zip-locs (or the original containers). The day before flying out, we pack everything into 3 or 4 heavy-duty styrofoam coolers (to be left behind) similar to those thick Omaha Meat coolers. 24 hours later, many items (especially steaks) are still frozen, and everything is crisp and very cold. No need for dry ice or cold packs, as the frozen items perform very well.