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NAVY FOOD SERVICE

Maintaining high customer satisfaction among sailors that our customers can see what’s available in their area
is another influence driving changes to the items making of operation across the globe. Once we establish our ge-
up the master load list. Young sailors in particular have neric ingredient requirements, we try to stay within those
expectations that Navy Food Service works to keep up with. parameters.”
“We rely heavily on customer feedback,” he said. “Recipe Simplifying the process somewhat is that the master
ingredients are captured on the MLL. Ships conduct monthly load list comprises general categories and types of items
menu-review sessions with sailors. This feedback is sent that galleys use to prepare meals rather than a choice be-
through the chain of command to NAVSUP for nutritional tween familiar consumer brand names. NAVSUP does not
evaluation and DLA-TS/SPV supportability and sourcing.” add branded products.
“When we provide MLL items to DLA-TS, they are generic
requirements for food items,” Wilson said. “DLA-
Culinary Specialist Seaman David Kinard
transfers a tray of meatballs aboard TS and SPVs source products to meet Navy’s generic
the amphibious assault ship USS Wasp product descriptions.”
(LHD 1) for the ship’s first meal aboard
since the beginning of its yard period.
(Photo by Mass Communication Spe- FLEXIBILITY
cialist Seaman Sean Galbreath, USN) Navy Food Service managers do have some flex-
ibility to respond when sailors ask about the avail-
ability of alternatives to the Navy standard core menu, as
long as the changes comply with nutritional guidelines.
“Food service leaders manage their galleys and the core
menu,” Wilson began. “If they want to adjust a menu in
order to better accommodate their sailors then they have
that ability. Our concern at NAVSUP is making sure they
are providing the right choices to support sustainability
and a healthy lifestyle with regard to quality and nutrition.
We also need to consider demand for ingredients we have
As a result, items included on the master load list are already sourced through DLA-TS and SPVs.”
constantly reviewed and change regularly. “The Readiness Galleys educate sailors to identify healthier options at
Team here at NAVSUP conducts line-item each meal with the Go for Green
reviews for each platform,” Wilson said. Culinary Specialist 2nd Class Joanna Harrod, left, and
“This is a continuous process and may Culinary Specialist Seaman Recruit Katia Soto measure
and prepare bread dough in the galley aboard the aircraft
yield additional deletions and possible carrier USS Theodore Roosevelt (CVN 71). (Photo by Mass
additions to support fleet readiness. The Communication Specialist Seaman Bill Sanders, USN)
purpose of scrubs is to ensure the best
quality product to the fleet. It is vital to have the right mix
and quantity of items to produce the menu while ensuring
global supportability to our customers.”

FSM
Tracking inventory levels and arranging the regularly
scheduled replenishments that keep galleys well stocked
is accomplished through the Navy’s Food Management
System (FSM). The FSM is the automation system for both
afloat and ashore general messes that has been certified by
NAVSUP for menu production, receipt, inventory, issue and
accounting processing and other functions associated with
the operation of a general mess. color code system. Each option is labeled either green,
Type Commands (TYCOMS) use it to access detailed for eat often, yellow, for eat occasionally, and red, for eat
reports on what is served aboard ships daily and to monitor rarely. When serving within the standard menu or offer-
supplies centrally, such as headcounts, meal counts and ing alternatives in response to sailors, the options need to
category breakdowns of personnel eating in galleys afloat support Go for Green.
and ashore. Results are used to calculate use rates and how “Go for Green is certainly a high-priority initiative,” he
long supplies will last. said. “The G4G program was mandated by the secretary
“The Navy coordinates with Defense Logistics Agency of defense for all services to implement. Navy made it a
Troop Support, who coordinates with their subsistence high priority, and we’re very proud to announce fill imple-
prime vendors to make purchases,” Wilson said. “Our Food mentation as of fiscal 2017. Our food service leaders and
Management System allows us to upload SPV catalogs, so training teams have been instrumental in educating our
12 GOVERNMENT FOOD SERVICE • JULY 2017