Page 14 - gfs0717_Magazine

NAVY FOOD SERVICE

warfighters on the G4G initiative. G4G does promote eat- vegetables, sourced locally. Compounding all this is stor-
ing healthier, green-coded foods to at least half of all food age space aboard is limited compared with ashore galleys.
choices. Yellow- and red-coded menu items are still offered “The challenge comes when supplying our deployed
daily. These items provide variety and fit into an overall warfighters who are either stationed overseas or underway
nutritious eating pattern when consumed in moderation.” on a ship protecting the sea lanes,” Wilson said. “With the
help of Military Sealift Command (MSC), DLA-TS and the
CHALLENGES prime vendor program, NAVSUP is positioned to deliver these
Maintaining sustainable supplies aboard ship is chal- short shelf-life items globally. The majority of the fruits and
lenging, particularly when deployed. Replenishment is ac- vegetables are sourced from local markets overseas, which
complished through deliveries made to the ship while it is reduce the burden of meeting shelf-life requirements.”
at sea with short shelf-life items, such as fresh fruits and Ships also are at a disadvantage when it comes to main-
taining supply levels with the limited
amount of storage space available and
disposal requirements compared with
galleys ashore. These considerations
have an influence on purchasing from
the master load list.
“Packaging is a major factor in
sourcing any product,” he said. “Ships
and submarines often have limited
storage capacity. Beyond limited stor-
age capacity, but of equal importance,
is consideration for the waste stream
created by packaging materials. Our
ships do not always have the capacity
or manning to process excess packag-
ing waste and may have to hold it on
board ships until disposal in port.”
Navy Food Service coordinates with
DLA Troop Support its concerns over
meeting requirements for proper qual-
ity, size, packaging, etc. “There are
several processes in place to ensure
requirements are met,” Wilson said.
“Navy provides specifications. DLA-TS
has the responsibility to source the
ingredients that meet form, fit and
function, while ensuring SPV compli-
ance to Navy’s requirements. NAVSUP
conducts continuous MLL reviews to
ensure the best quality product is pro-
vided to the fleet.”
The complex job of arranging
reliable, sustainable supplies for
the items used by galleys ashore
and afloat to prepare daily menus
is simplified through the Navy master
load list system, which also facili-
tates better coordination with DLA
Troop Support.
While the master load list stan-
dardizes items available to galleys,
the assortment is flexible and changes
incrementally through the year and
over time to be consistent with fleet
requirements and sailors’ preferences.
—GFS
14 GOVERNMENT FOOD SERVICE • JULY 2017