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AIR FORCE FOOD SERVICE
A New

Chapter

In Food Service

Senior Airman Samantha Acevedo, 92nd Force Support Squadron services journeyman,
Air Force Updates Its Program creates a custom pizza at CIAO Pizzeria Mar. 27, 2017, at Fairchild Air Force Base,
Wash. Fairchild’s Warrior and Ross Mission Essential Feeding Facilities are the third
for Upgrading Dining Services base feeding facilities in the Air Force to expand on the standard Food Transformation
Initiative. (Photo by Senior Airman Mackenzie Richardson, USAF)

s airmen enjoy the steady improvements in their Campus dining is an option, but one that most loca-
food service at installations that have undergone tions choose to exercise. Otherwise, the dining facility is
A modernization under the Air Force’s seven-year-old revised with more concepts and variety.
Food Transformation Initiative (FTI), Food 2.0 begins a
next phase that ensures the success continues. REVISED APPROACH
Progress on modernizing the Air Force food service plat- Food 2.0 takes a revised approach to who is fed and how,
form continues with renovations underway at five more as well as to related programs, such as healthy eating and
installations, raising the total to 22 since FTI began in 2010. Go for Green, to improve the delivery of meal options, food
Food 2.0 sets a new benchmark in which operations are quality, speed of service and the overall dining experience.
centralized under the Air Force Installation Management FTI revived the airman’s interest in food service, and
Support Center (AFIMSC) and the Air Force Services Activ- Food 2.0 aims to build on that accomplishment. A lesson
ity (AFSVA) at Joint Base San Antonio, Texas. learned over the last six years is that airmen enjoy menu
Food 2.0 is inclusive of all food service initiatives currently variety and having different choices instead of a consistent
under the Air Force Services Activity. There is a nonappro- selection every day throughout the year. “What we’ve done is
priated fund food and beverage outlets component (NAF), change some of the concepts, changed some of the branding,
as well as legacy revisions that involve menu updates and do a lot more menu rotation than what we’ve done in the
the Healthy Base Initiative. past and that we do at our traditional locations,” said Bill
The NAF component is the campus dining piece, giving Spencer, AFSVA appropriated fund food operations chief.
airmen the option to eat in the dining facility or partici- As part of that commitment, the Air Force continues to
pating nonappropriated fund food and beverage locations look at new and innovative equipment ideas to improve
on base. AFSVA continues to offer healthier options in the the speed and quality of meals that dining facilities can
NAF operations, as well. provide to customers.
Branding and other strategies that contribute to the
increased variety in dining facilities are a combination of
responses to feedback from airmen and the options
available from the contract management companies.
SURVEYS
Dining facility customers are surveyed by the
Air Force every other year. Using results from
that survey, Spencer said, the Air Force regularly
meets with vendors to review the overall food
plan. “They give us feedback on what is working
in industry and what they believe will work for
our operations. We, in turn, provide them with
guidance on new initiatives we are looking for,
The re-branding of the Warrior and Ross Mission Essential Feeding and together, we come up with the best solution
Facilities at Fairchild Air Force Base, Wash., last March added three new to support our airmen in the field,” he said.
healthier, made-to-order stations: Super Sonic Subs, CIAO Pizza and
the Big City Grill. (Photo by Airman 1st Class Sean Campbell, USAF) Usually, the top three culinary trends requested are
10 GOVERNMENT FOOD SERVICE • AUGUST 2017