Interview with Rear Adm. David F. Baucom, SC, USN —
Taking the Helm of DLA Troop Support
Government Food Service: How does your experience prepare you to be commander of DLA Troop Support?
Rear Adm. David Baucom: I have been a customer of DLA Troop Support for most of my 30 years in the Navy. I have managed large foodservice operations aboard ships, and have led large organizations of people both afloat and ashore. As the deputy assistant secretary of the Navy for acquisition and logistics management, I provided policy and oversight to all Navy and Marine Corps contracting and acquisition logistics efforts. So I think the combination of all these experiences, along with the exceptional team of men and women at DLA Troop Support, will assist me in this assignment.
FOOD SERVICE PROFILE: Front Lines BECOME Food Lines —
State Department Utilizes Facilities as Military Draws Down in Iraq
With the American military set to wind up its mission in Iraq by the end of this year, the bases and facilities they leave behind will remain active but transition to support thousands of civilian personnel gathering there to work under the Department of State and the Office of Security Cooperation Iraq (OSC—I).
Transitioning the military bases and facilities in Iraq to support civilians under the State Department suggests a 180-degree turn, but some of the original flavor will remain as selected dining facilities continue to operate, follow the Army's 28-day menu and be supplied through Defense Logistics Agency (DLA) Troop Support. Read more ...
NUTRITION INITIATIVES: Weighing The Options —
Assessment Tools and Education Combine to Promote Nutrition
Keeping service members well fed is increasingly about promoting health and wellness by improving the nutritional quality of the food options available in the military rather than being simply a matter of ready access to hot meals.
Much of the progress being made in military food service involves initiatives aimed at assessing the service member's accessibility to healthy food options from dining facility meals to vending machines. Inventory on hand in military dining facility cupboards is counted on checklists and the data evaluated against nutritional standards with the score used to determine the extent to which healthy items are available. Read more ...
Interview with Cmdr. Danny W. King, SC, USN —
NAVSUP's New Navy Food Service Director
Government Food Service: What areas will you focus on during your tour? Is this a response to trends in military food service?
Cmdr. Danny W. King: Investing in our people through Culinary Certification, providing our people with a road map that will enable them to meet their full potential as a Culinary Specialist in support of the Navy's mission and be in line with the foodservice industry in the civilian sector.
When I use the term “our people,” I am taking in account the over 54 Food Service Chief Warrant Officers, 7,000-plus Culinary Specialists and the numerous civilians around the world that work in Navy Food Service daily providing wholesome, nutritious meals to our fighting force. These personnel are deployed on board ships, submarines, aircraft, and assigned to galleys stateside and overseas, GSA assignments, etc.