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Highlights of the January 2014 Issue


FOOD FOCUS: POULTRY IDEAS—
FULL STEAM AHEAD

 

Navy On Course Toward Healthy Eating

As sailors follow the “Go for Green” traffic stoplight color-labeling system to choose better-for-you entrées, Navy dining facilities and galleys are responding to the rising tide of nutritional awareness.

“Yes, I would say that we have changed 'our culture' by making more health-conscience products available to ensure proper nutrition avenues are made to our customers,” said Chief Warrant Officer 4 Erick Van Hofwegen, in charge of the Trident Inn Galley at NB Kitsap, Bangor, Wash. “Overall we eat much healthier than we have in the past years.”

Trident Inn adheres closely to the standard Navy 21-day menu cycle from Naval Supply Systems Command (NAVSUP) with regard to the mix of entrées available and when making orders for supplies needed to make the meal options required under that schedule.

An exception is Trident Inn regularly makes baked chicken breast available as a “healthy” option on its speed line, Hofwegen said.

“Poultry, for the most part, provides less fat in our customer's diet,” he said. “We in the military try to always ensure we have a healthy choice product on the line.”

At NB San Diego's Mercer Hall galley, chicken is available at least eight to 10 times per week for lunch and dinner meals on the Navy 21-day menu cycle, plus turkey sausage is served as a breakfast meat option....

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FOOD FOCUS: POULTRY IDEAS — CHICKEN CONTRACTS TAKE WING

 

DFACJSPVP and DLA Set Plans to Consolidate Category Purchasing

Savings are anticipated in 2014 as two plans that aim to consolidate military food purchasing volume into a supplier selected for each specific prime vendor category begin implementation with chicken items.

Joint Services Prime Vendor Program (JSPVP) this month enters the next round in the roll out of a cost-saving strategy when purchasing of items in the chicken category begins.

Defense Logistics Agency (DLA) Troop Support also plans to consolidate purchasing of processed chicken for use outside the continental United States (OCONUS) into two contracts: one a small business set aside and the other unrestricted.

DLA will enter the contracts directly with the two chicken suppliers and its OCONUS prime vendors will order chicken parts from the selected companies for distribution throughout their respective regions. Previously, DLA obtained processed chicken from at least 26 suppliers who worked with OCONUS prime vendors. ...

Read more CHICKEN CONTRACTS TAKE WING ...


TALENTED CULINARY SPECIALISTS TRAIN AT CIA-GREYSTONE

 

TALENTED CULINARY SPECIALISTS TRAIN AT CIA-GREYSTONE

Service members invited to the annual Armed Forces Forum for Culinary Excellence are distinguished for their culinary and foodservice management skills, and an elite group went on to receive individual overall awards recognizing their talent.

Judges who decided the winning teams in the Air Force John L. Hennessy, Marine Corps W.P.T Hill and Air National Guard Senior Master Sgt. Kenneth Disney awards selected a group of 30 culinary specialists to attend the forum.

These 30 outstanding service members, selected from the award-winning U.S. Air Force and Marine Corps culinary teams, learn new skills and brush up on techniques during the weeklong educational and training forum, which was held Nov. 16 to 24 at the Culinary Institute of America in Greystone, Calif. ...

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GOVERNMENT FOODSERVICE 2014 ALLOWANCE DIRECTORY

 

DessertsAchieving Savings on Prices for Goods and Services

There are three prime vendor programs available to federal foodservice customers: the Defense Logistics Agency (DLA) Troop Support' Prime Vendor Program [the National Allowance Pricing Agreemen (NAPA) and Manufacturer Pricing Agreement (MPA)] is on the subsistence side; the Army's Joint Services Prime Vendor Program (JSPVP) and the Air Force Nonappropriated Fund Prim Vendor III (AFNAF PVIII) program are on the morale, welfare and recreation (MWR) side.

Read the complete ALLOWANCE DIRECTORY ...