EBM EBM

THE LATEST EDITORIAL COMMENT

Troop Support: The Prime Vendor Program's Prime Goal


TO READ THE COMPLETE ISSUE OF GOVERNMENT FOOD SERVICE

The articles online are highlights of the most recent Government Food Service. Click here for a subscription.

GFS CoverGovernment Food Service





Highlights of the September 2013 Issue


ARMY FOOD SERVICE:
Army Campus Dining?

 

ACES Plan Anticipates Higher Utilization, Lower Overhead

A plan to improve the Army food program envisions a campus-style format that introduces alternatives to standard dining facilities and anticipates stronger utilization.

Army Center of Excellence Subsistence, Operations Directorate (ACES OD) is researching a campusstyle strategy that would achieve lower overhead, such as labor, utilities and other expenses, by reducing the number of active dining facilities needed per installation.

ACES OD is considering a provisions-on-demand strategy using kiosks and retail stores, or “G-stores,” until a permanent name is chosen, to supplement remaining standard, traditional Army dining facilities.

“We're looking at small kiosks with simple menus as an alternative for the Subsistence in Kind (SIK) soldier,” said Stephen Primeau, foodservice system analyst, ACES. “We're talking about setting that up in locations where we've had to draw back a full-size dining facility just because of the extreme cost of running one in these outside locations.” ...

Read more ARMY FOOD SERVICE: ARMY CAMPUS DINING?...

 

FOOD FOCUS: SOUPS AND SANDWICHES

U.S. Navy Culinary Specialist Seaman Dequan LuoGoing Greener — Nutritional Guidelines Drive Recipe Revisions To Support Healthy Eating

 

Soups and sandwiches, like every category in military dining halls, are labeled with one of the three traffic light colors guiding service members toward choices to be eaten frequently.

Service members paying closer attention to nutritional guidelines are driving recipe revisions to support the growing emphasis on healthy eating and compliance with upcoming menu standards being developed through the Department of Defense (DoD).

“The services are moving jointly to improve menu options for all food categories through DoD,” said Chuck Girard, deputy director food service and subsistence, Marine Corps Installation Command (MCICOM). “The joint service recipe committee is re-validating all recipes, creating new recipes to support programs like Go for Green or Fuel to Fight, and making required changes to incorporate new menu standards issued in the 1338.10M (which includes USDA, USD PR and USD HA guidance).”

Traditional sandwich fillings, for example, are being revised under the upcoming standards with formulations that better comply with healthy eating guidelines, according to the Joint Culinary Center of Excellence (JCCoE), Army Center of Excellence, Subsistence (ACES). ...

Read more GOING GREENER: NUTRITIONAL GUIDELINES DRIVE RECIPE REVISIONS TO SUPPORT HEALTHY EATING...