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FRONT BURNER

Culinary Training Program Promotes More Vegetarian Recipes

he Oasis Galley at Naval Station ing and educating food service profes- “The forward food initiative has a
TMayport in Jacksonville, Fla., be- sionals with a hands-on experience to goal that is consistent with the DoD’s
came a virtual greenhouse to cultivate further encourage more vegetables be- Go for Green Program,” said Capt. Kristi
the preparation and implementation of ing incorporated into the dishes they Sidebottom, a Naval Reserve surface
more plant-based foods on the menu. serve,” said White. “Most of it is just warfare officer and a Forward Food
Sailors assigned to the Oasis Galley making minor tweaks to the recipes Initiative volunteer. “This has been
partnered with the Humane Society of they already use.” a great opportunity for us to further
the United States (HSUS) Forward Food The training experience works in increase awareness and show how easy
Initiative for a three-day food service concert with the DoD’s Go for Green and enjoyable healthier options can be.”
training program that ended Sept. 28. program, which is geared towards Hart said the training experience

Wanda White, executive chef of the Humane Society
“Our goal here is to work with the service members eating for wellness of the United States’ Forward Food Initiative, serves
culinary specialists to inspire and in- and fueling the body for optimal per- chickpea sandwich samples to Master-at-Arms 3rd
Class Andrew Butler, left, and Master-at-Arms 2nd
crease the amount of plant-based op- formance by increasing awareness of Class Marco Romano at the Oasis Galley on Naval
tions on their menu by adding a greater differences in the quality of food and Station Mayport. (Photo by Mass Communication
Specialist 3rd Class Michael Lopez, USN)
emphasis on vegetables and meat alter- empowering service members to make
natives,” said Wanda White, executive informed decisions about the foods they changed how she and some fellow cu-
chef of the Forward Food Initiative. choose to eat. linary specialists viewed meal prepa-
The HSUS Forward Food Initiative “I think this experience has helped rations.
has partnered with over 80 healthcare us see how we can contribute to sailors “When we hear healthy or going
organizations and the Department of being within physical standards,” said green, a lot of us can get scared and
Defense (DoD) to implement plant- Culinary Specialist 2nd Class Destiny think all that means is eating salad;
based culinary training to produce Hart, assigned to the Oasis Galley. “We but this showed me that it’s really all
health and environmental benefits, want to make sure we’re doing what we about enjoying the same foods we eat,
including lower obesity rates, lower can to give our sailors more options to but taking some of the animal products
cholesterol, water savings, reduced help them get the nutrition they need out of them,” said Hart. “This taught
greenhouse gas emissions and less to keep them ready for the fleet.” us how to make the foods we all enjoy
water pollution. During the training experience, cu- with small changes that actually taste
White piloted the first ever all-vegan linary specialists adjusted their usual really good.”
dining hall at an American university recipes by incorporating non-animal The HSUS’s Forward Food Initia-
while working with the University of product substitutions including serving tive works with the DoD, colleges and
North Texas in 2011 before she began egg-less pancakes, a gourmet oatmeal universities, public schools, healthcare
her work with the HSUS. bar, vegan-based desserts and vegan institutions and corporations across the
“This initiative is all about inspir- based entrées. country.
4 GOVERNMENT FOOD SERVICE • NOVEMBER 2017