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Highlights of the April 2015 Issue


 

COMMANDER’S UPDATE — DLA Troop Support Progresses with Cost-Cutting Strategies

 

Col. Robert King, USA, Director of Subsistence, DLA Troop Support

Government Food Service: Tell us a little about how the last year has unfolded. Discuss some accomplishments, any unfinished business and any challenges that lie ahead.

Col. Robert King: Every year seems to have its challenges and opportunities, and 2014 was no different for the Subsistence Directorate. We started the year with the goal of re-competing nearly all the CONUS Subsistence Prime Vendor contracts. We’ve made 33 awards since January 2014 with six more scheduled in the near future. About a third of the awards were to new vendors in various parts of the country.

The past year marked a transition of sorts for Subsistence. We have embarked on a path to move to more national contracts. We awarded our first national contract for chicken, and it is currently being rolled out to our 12 OCONUS subsistence prime vendors. We are preparing several other protein product solicitations, which we expect to be released later in the year.

Operation United Assistance, support to the effort to combat Ebola in Liberia, was an unplanned U.S. military operation that Subsistence immediately supported toward the end of 2014 and into 2015. In coordination with military planners, Troop Support Europe and Africa, our prime vendor in the region and vendors in CONUS, operational rations and supplements were delivered to Liberia and Senegal using both air and surface transport. The quick reaction of all involved led to early transition of the forces from MREs [Meals, Ready to Eat] to UGR [Unitized Group Rations] Heat and Serves and UGR-A rations. We are particularly proud of the support given to the deployed forces over the Thanksgiving and Christmas holidays. They were able to have some of the traditional holiday menus while serving in Western Africa. ...

Read more DLA TROOP SUPPORT PROGRESSES WITH COST-CUTTING STRATEGIES ...

 

COMMANDER’S UPDATE — Military Sealift Command
Updating Its Food Service Program for the Future

 

Condiments CondimentsThis year, the Military Sealift Command (MSC) restructured its Food Service Excellence Award program. Taking the competition to a new height, it added the Hybrid class as a third category and had the East and West Coast compete to determine a single winner for each of the three awards versus selecting a champion for each coast — it is a time for the Best of the Best to be determined during the final inspection.

The final round evaluation this year was conducted by MSC Food Service Program Manager and Certified Executive Chef Roberta Jio. To judge each of the six finalist ships, Jio traveled to various locations throughout the world, including Washington, D.C., Norfolk, Va., Abu Dhabi, Japan, Hawaii and Guam. In the future, final-round evaluations will be conducted by the MSC program manager and a representative from the National Restaurant Association Military Foundation (NRAMF).

MSC’s Food Service Excellence Awards program has followed suit with other branches of military service and partnered with the NRAMF. This partnership provides an array of benefits for mariners, from culinary training during the National Restaurant Association Restaurant, Hotel- Motel Show and one week at the Culinary Institute of America in Greystone, Calif., to opportunities for mariners to connect with mentors who are willing to share their experience and provide them guidance on fulfilling a career in the foodservice industry. ...

Read more MILITARY SEALIFT COMMAND - UPDATING ITS FOOD SERVICE PROGRAM FOR THE FUTURE ...


HEALTHY BASE INITIATIVE
HEALTHY is the Clear Choice - DLA HQC Workforce Responds to Nutrition Education Programs

 

Pizza Healthy meal choices are a practiced routine for the military and civilian employees of the Defense Logistics Agency Headquarters Complex (DLA HQC) in Fort Belvoir, Va., following a yearlong Healthy Base Initiative (HBI) pilot that coincided with other nutrition programs to better educate the workforce there.

All of DLA HQC’s 2,200 civilian and military personnel, plus 3,000 employees from tenant organizations on the installation, gained access to better information and resources that encourage a healthier lifestyle.

“We were primarily looking at active living and healthy eating as our two big emphases,” said Bethany Sweatman, a management analyst in the DLA Installation Support Business Office at Fort Belvoir and one of the HBI team coordinators. “A lot of that was about providing the right environment to encourage people to engage in those health behaviors by making it convenient for them. By increasing their access to fresh fruits and vegetables and making it available right in front of them, people are more likely to go out and take advantage of it.” ...

Read more HEALTHY IS THE CLEAR CHOICE - DLA HQC WORKFORCE RESPONDS TO NUTRITION EDUCATION PROGRAMS ...


FOOD FOCUS: POTATOES, VEGETABLES AND PASTA — Healthy Choices
Navy Considers Choice Architecture to Build Balanced Diets

 

PizzaEven the best attempts to encourage service members to eat a more balanced diet might not be enough to ensure that vegetables and other wise choices consistently wind up on plates, and in the recommended quantity.

Navy galleys already assist sailors toward a balanced diet with Go for Green color-coded labels that make it easy to recognize foods to eat often, as well as limit those that should be eaten either occasionally or ra rely.

Another strategy the Navy’s Go for Green committee is considering to ensure that vegetables and healthy foods are part of the sailor’s diet is using “choice architecture,” which promotes consumption of green items by locating them at the beginning of serving lines where they can be selected before other higher-calorie options.

“Traffic-light food labeling has particularly been found effective when combined with approaches that alter the location and placement of food items,” said Jennifer Person-Whippo, nutrition program manager, Naval Supply Systems Command. ...

Read more HEALTHY CHOICES - NAVY CONSIDERS CHOICE ARCHITECTURE TO BUILD BALANCED DIETS ...


NUTRITION — Balancing Flavor and Calories
Frequency of Consumption Equalizes the Marine Corps’ Scales

 

PizzaWhen service members follow the Go for Green traffic light color labels toward lean, nutrientrich performance food options, are they sacrificing flavor for the benefit of fewer calories and lower fat?

All foods can comply with military nutritional guidelines, but the key to success lies in achieving a diet that balances making the right food options with frequency of consumption.

“All foods can fit,” said Lt. Col. Sharlene Holladay, Headquarters Marine Corps Warfighter and Performance dietitian and a registered dietitian in the Army Reserve. Marines can even enjoy pizza when it is aligned with the March 2015 National Nutrition Month “Bite into a Healthy Lifestyle,” Holladay said.

Salsas, hot sauces and other condiments are available to Marines in mess hall dining rooms to flavor a dish to taste, and are included as ingredients on recipe cards used in kitchens to prepare meals.

“This allows for a variety of options for more elaborate cuisine offerings without unnecessarily increasing the caloric value,” Holladay said. ...

Read more BALANCING FLAVOR AND CALORIES - FREQUENCY OF CONSUMPTION EQUALIZES THE MARINE CORPS' SCALES ...