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Highlights of the January 2016 Issue


ALLOWANCE DIRECTORY

 

A Trio of Prime Vendor Programs: Achieving 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’s Prime Vendor Program [the National Allowance Pricing Agreement (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 Prime Vendor III (AFNAF PVIII) program are on the morale, welfare and recreation (MWR) side. Every year, Government Food Service runs an updated list of the manufacturers and processors that work with these programs to serve feeding operations in the military and other government agencies and offer federal customer allowances on purchases. These programs have signed agreements with the manufacturers that create savings for the government on prices for goods and services. ...

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FOOD FOCUS: POULTRY
All-Day Menu Choices

Poultry being servedPoultry is a Versatile Ingredient Encouraging Sailors to Eat in the Galley

 

Chicken fajitas, vegetable stirfry and other popular ethnic choices share the Navy menu with old favorites like pizza and burgers, giving sailors more reason to eat in the galley.

Poultry is a versatile ingredient that Navy galleys are finding useful in creating dishes to meet the diverse tastes of sailors during all meal times.

In fact, Mid-Atlantic Regional Food Service serves poultry as a menu entrée choice 19 times out of a 21-day cycle, said NAS Oceana, Va., Dam Neck Annex Food Service Officer Ed Ruhling. “This is representative of what we do for menus at all Navy shore galleys around the world.”

Ruhling suggests the many shapes and forms that poultry comes in create an extensive list of uses and applications beyond just entrées. There are sausages and patties for lunch/dinner, burger substitutes, fajitas, frankfurters, chili, pizza toppings, diced chicken and turkey for salad bar ingredients, and chicken or turkey-based deli meats for wraps and subs, as well as stocks for soups and sauces.

Not only does poultry add more menu options along with beef and pork, but it also is a useful healthy ingredient. “We are mandated to have a ‘Healthy Alternative Entrée’ available and poultry is a great option to fit that requirement because it is lean meat that’s low in fat and more heart-healthy than red meats and pork,” Ruhling said. ...

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