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COMMANDER’S UPDATE
Air Force Food Service
Builds on its Success

With Food 2.0

Col. Donna L. Turner, USAF, Commander, Air Force Services Activity

Government Food Service: Up- Turner: Our customers are the most important part of
date us on the progress in mod- our business plan. Their voice continues to influence our
Turner
ernizing Air Force Food Service. team in developing better ways to meet their needs. As
Food 2.0 is the latest phase; explain what led Air Force an Air Force community, our consumers desire healthier,
Services Activity (AFSVA) to revise its approach from the more convenient items on trend with commercially avail-
Food Transformation Initiative (FTI). able opportunities. Not everything has to be healthy, just
healthier. Simply reducing portion sizes into more snack-
Col. Donna Turner: The Air Force began testing the like recipes, sized right, and presented as small plates is a
Food Transformation Initiative in 2008. It was designed to huge hit. Consumers want customizable recipes, made to
modernize Air Force business processes while determin- order and finished in front of them. They’re also looking
ing more efficient means of meeting customer needs and for “worlds of flavors” as global cuisine and fusion culi-
desires. The initiative proved to be a great success; it was nary evolve. One of our most recent concept rotations was
praised by customers and it provided improvement for Bibim-Box, Korean fusion. It was highly successful and we
business programs. Today, the initiative is referred to as received great feedback from our customers.
Food 2.0, and program elements have been incorporated
across the Air Force Food Service business enterprise. Government Food Service: Last year’s Commander’s
Update responses mentioned a dining facility design guide
Government Food Service: How many bases have been for future construction. How is this progressing?
modernized under Food 2.0 since FTI began in 2008 to the
end of 2017? Has AFSVA selected the next set of installa- Turner: The master planning of our future Food and
tions for renovation? Beverage operations is long overdue. We have charted 2018
to build an interactive design guide using modules of core
Turner: As of January 2018, 19 installations were components that can be assembled to meet installation
operating under the Food 2.0 concept. Initial site visits needs. This building block approach will allow installa-
have been conducted to bring the next seven proposed tions to design key resources needed to modernize our
locations on board. future. We have learned from our industry partners that
changing our physical plant will not only make us more
Government Food Service: Are any changes being planned efficient, but provide operational platforms that better
or a next phase being readied for after Food 2.0? meet the needs of our changing customers.

Turner: Food 2.0 continues to evolve. Concept “re- Government Food Service: Talk about how the changes
freshes,” new menus, and implementation of innovative being made to food service have improved dining facility
technology to better meet customer needs is an everyday utilization rates and the number of meals served.
process.
Turner: Food 2.0 and our modernization efforts made
Government Food Service: What is AFSVA learning about our operations considerably more efficient and more desir-
what airmen want from food service and how does that able for all customers. We’re providing more of what they
influence Food 2.0 plans? want, so they are using our facilities more often. Essential

28 GOVERNMENT FOOD SERVICE • APRIL 2018