The OP list doesn't look very practical to me. Too many variations and storage
space doesn't lend itself to finding what you want without unloading everything in a locker, even if you know for sure which locker something is in.
Whatever kind of flour you can get is fine. Load up a big Lock-n-Lock with flour and vacuum seal the rest.
White sugar is fine. Brown sugar is just white sugar with molasses. Powdered sugar is easy to make with a mortar and pestle. What else do you have to do?
More rices: sticky, white, yellow.
Lots of pasta choices is good. Have a storage
plan. If you're going to be doing a lot of passages what is your cooking
plan? All that boiling water
, even on a gimballed cooker, is a concern.
Too many noodles. Pick one oatmeal that you'll actually eat and just buy that. Instant potatoes? Falafle and Masa mix? Do you cook with those now? Crackers don't last long. Buy 'em when you can find them and eat them before they turn into paste.
Buy yeast in bulk if you have refrigeration
and truly bake a lot. Don't let fantasies of fresh baked bread skew your plans unless you really do that. Bake from scratch - don't do the mixes. You'll have time and the base ingredients last longer. Powdered eggs get damp and moldy. Real eggs keep a long time and you can get them anywhere in the world.
Get lots and lots of distilled white vinegar - you'll use it often for cleaning
Spam is not food
Don't buy a lot of any meat in cans until you've eaten it and decide you will continue eating it.
Marshmallows won't keep very long.
People cook how they cook. Big changes aren't going to happen easily or happily. Start cooking
now like you are on the boat. Some changes will come but not a wholesale change.
Open your pantry and look at what you have at home. Check the expiration dates. When was the last time you actually cooked with some of that stuff?
What you buy depends a lot on where you are going to put it. Do you have a fridge and freezer
? Do you can stuff yourself at home or are you dependent on commercial
Start cooking like you are on the boat and see how it works for you. Make adjustments based on what works for you. Don't use anything that you can't find a place for on the boat.
Three big changes for me moving aboard were 1. pressure cooker, 2. vacuum sealer, 3. stick blender.