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GFS CoverGovernment Food Service





Highlights of the May 2013 Issue


FOODSERVICE TRENDS —

Evaluating Food Categories:
DLA Troop Support Seeks Savings by Consolidating Purchasing

 

Defense Logistics Agency (DLA) Troop Support is moving toward creating a leaner supply chain with plans to consolidate its purchasing of processed chicken for use outside the continental United States (OCONUS).

The goal is to leverage the best price by combining its purchasing volume into two contracts for processed chicken, one a small business set-aside and the other unrestricted, down from at least 26 suppliers that DLA Troop Support had last year to work with its OCONUS prime vendors.

“That's a lot of suppliers for our particular supply chain,” said Tom Lydon, chief of strategic materials sourcing division at DLA Troop Support. “By greatly reducing the number of suppliers, I think we're creating the best environment for maximizing source loads; in other words, the overseas van just pulls up to the processing plant and the next stop is the overseas customer. ...

Read more EVALUATING FOOD CATEGORIES ...

 

FOODSERVICE TRENDS — RIKs ASAP
Navy Ashore Galleys Automatically Verify Meal Eligibility

 

A new, Web-based technology developed by the Navy's Ashore Galley program quickly determines eligibility for a ration-in-kind (RIK) meal by automatically scanning information stored on the Common Access Card (CAC) of any sailor or service member.

Enabler 3.0 scans the barcode on the CAC card and identifies to the cashier whether the service member is on the RIK or is receiving a Basic Allowance for Subsistence (BAS). The new system interfaces directly with the pay account of each service member, bypassing the local Personnel Support Activity (PSA) and pulling meal eligibility data directly from the Defense Finance and Accounting Service (DFAS).

“By doing this, not only can Navy personnel be identified, but all service personnel that pass through the line can quickly be identified for a government provided meal,” said Bill Dorris, Navy Region Mid- Atlantic Galley program manager. ...

Read more RIKs ASAP ...


MILITARY FOODSERVICE AWARDS: NEY

 

Everybody Wins — Navy Ney Awards Raise The Standards for
All Culinary Teams

 

Culinary specialists working in Navy Food Service programs contribute to the health, morale and fleet readiness of sailors by skillfully preparing the meals available in galleys ashore and afloat.

The Capt. Edward F. Ney, SC, USN, Memorial Awards emphasize training to improve culinary skill by recognizing the best performers in Navy Food Service.

Each year, best performers in Navy Food Service are selected from a field of more than 300 messes in seven categories: five afloat and two ashore (CONUS and OCONUS). In a change this year, winners in the ashore category were selected in the Large General Mess Category and Small General Mess Category. ...

Aircraft Carrier Category:
First Place: USS Harry S. Truman (CVN 75)
Runner-Up: USS John C. Stennis (CVN 74)

Submarine Category:
First Place: USS Alaska (SSBN 732)
Runner-Up: USS Maine (SSBN 741)

Small Afloat Category:
First Place: USS Ruben James (FFG 57)
Runner-Up: USS Robert G. Bradley (FFG 49)

Medium Afloat Category:
First Place: USS Curtis Wilbur (DDG 54)
Runner-Up: USS Stockdale (DDG 106)

Large Afloat Category:
First Place: USS Wasp (LHD 1)
Runner-Up: USS Boxer (LHD 4)

Ashore General Mess:
Large General Mess Category

First Place: Naval Base Kitsap, Bangor, Wash.
Runner-Up: Naval Fleet Activities Yokosuka,
Japan

Ashore General Mess:
Small General Mess Category

First Place: NAS Oceana, Va.
Runner-Up: NAS Jacksonville, Fla.


Read more NEY AWARDS ...


NATICK: DIRECTED TO FIX THE MRE, HE DID —
Natick and Combat Feeding Bid Farewell to Darsch

 

The work of preparing appetizing meals for U.S. warfighters on the battlefield is an enormous challenge and required changing established attitudes, but is one that Gerry Darsch accepted and can look back on as a job well done.

Darsch spent the last 37-plus years at the Natick Soldier Research, Development and Engineering Center's Department of Defense Combat Feeding Directorate, ensuring that America's warfighters get the best food available to any military in the world.

He plans to retire in June and had his last day as director of Combat Feeding on March 10. Meanwhile, he will complete ongoing projects while transitioning his comprehensive technical and leadership knowledge to the new director, Stephen Moody, who was the team leader, Food Protection Team.

“What I'm attempting to do is do some knowledge transfer; do some mentoring; when requested, provide some guidance, some suggestions, etc.,” Darsch said. “And also work on trying to optimize the contracting process here at Natick in terms of trying to reduce the amount of time to get a contract awarded.” ...

Read more GERRY DARSCH ...


NATICK: A SOLDIER DIRECTS COMBAT FEEDING —
Successor to Darsch Brings Food Safety and Active Duty Experience
to Natick

 

Stephen Moody had already made up his mind to join the Army in 1982, determined to change his fortune, but his decision was cinched when the recruiter suggested his chosen career path could one day lead to a job back in his hometown.

With that, he was off for training as a veterinary food inspector and the start of a long journey that did return him to New England, working at the Natick Soldier Research, Development and Engineering Center's Combat Feeding Directorate in Natick, Mass.

Natick presents Moody the opportunity to draw on his experience as a soldier in the Army and his food safety training with the Veterinary Corps.

Now, as director of the Combat Feeding Directorate, he expects to build on that foundation in navigating the challenges ahead as he fills a vacancy created by the retirement in March of Gerry Darsch, who spent almost four decades at Natick.

Looking ahead, Moody is optimistic and wants to keep Natick focused on preserving its competences, not just from the aspect of nutrition, but introducing foods that support soldier performance. ...

Read more STEPHEN MOODY ...


FOOD FOCUS: SNACKS AND BREAD —

 

Smart Snacking Well-Balanced Foods Make Wise Choices

 

Snacks and breads have a reputation as items that may seem out of step with the military's healthy eating goals, but both turn out to have a place in the selection of well-balanced foods available to service members.

Service members who choose wisely can select snacks and breads that provide important nutrients, even those interested in losing weight, but the focus should be on the ingredients. Nutritionists and dietitians suggest whole-grains; choices that are low in total fat, saturated fat, trans fats, added sugars and salt; and increasing whole foods, such as fruits, vegetables, lean protein and low-fat or fat-free dairy items.

“Snacks and bread, if selected wisely, can be good sources of whole grain, protein, calcium, fiber, vitamins and minerals,” said Capt. Kate Schrumm, USA, exchange staff dietitian, Army and Air Force Exchange Service (AAFES). “Snacks can help maintain energy and improve nutrient intake between meals. They are also useful during prolonged physical and field training when energy expenditure is high and time is limited.”

Smart snacks supplement a service member's diet throughout the day. “Maintaining stable blood sugar levels is important to avoid energy slumps throughout the day,” Marine Corps Food Service replied. “Snacks eaten before a member is ravenously hungry will help stave off the pangs of hunger and the light-headed feeling associated with low blood sugar. Physical and mental performance suffers when the energy level drops.” ...

Read more SMART SNACKING ...