Going 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). ...