UNCLASSIFIED Joint Culinary Center of Excellence JCCo E

UNCLASSIFIED Joint Culinary Center of Excellence (JCCo. E) Health of the Army Food Program CW 5 James Donaldson – Army Food Advisor US Army Quartermaster School Fort Lee, Virginia UNCLASSIFIED Support Starts Here! 1

The Why and How Ø Why would we want to know the health of The Army Food Program? Ø Fundamental to our nation’s defense plan Ø Supports our unit’s readiness Ø How would we determine or what metrics would we use to assess the health from a holistic or strategic view? Ø Strategic level volume of Class I Ø Modernization efforts Ø Healthy Army Communities Support Starts Here! 2

Support Requirements Ø Currently 180, 000 Soldiers deployed around the World Ø Stationed in 140 Countries Ø Army Food Service Team Ø 135 Warrant Officers Ø 24, 000+ Food Service Culinarians (6. 9 K Active/18 K AR/NG) Ø DA Civilians Ø Contractors Ø Industrial Partners Support Starts Here! 3

The Army Food Program FY 17 DLA-TS Procured Subsistence Total: $1. 3 B More than 6, 900 AA, 18, 000 RC Culinarians FY 17 $427 Million in Operational Rations Over 195 Active Army/RC Dining Facilities Worldwide (- AOR) Support Starts Here!

Operational Ration Demand Ø MREs – 2. 15 Million Cases Annually Ø 93, 000 specialty MREs (Religious, LRP, M. O. R. E. , FSR) Ø UGRs – 800, 000 Modules Annually Ø UGR-A – 623 K Ø UGR-H&S – 110 K Ø UGR-Short Order – 67 K Support Starts Here! 5

Army Food Service Modernization Program Objective: identify and assess metric areas for improvement to include, design, standardization practices and tasks required to successfully operate Food Trucks, Kiosks, and renovated dining facilities as part of the Army food service modernization program. Establish tracking mechanisms to support new operations to: • Improve Headcounts and survey results • Monitor account status, menus, recipes, catalogs – Nutrition Key, food waste and preparation and manpower. • Manage and review survey results, Soldier Population centers and Marketing success. • Develop Army Food Truck Policy and procedures Support Starts Here!

Way Forward Ø Partner with Industry to continue to improve our processes: Ø Share newest Marketing and Branding concepts Ø Army Modernization Ø Garrison food service operations model changes Ø Improved Nutritional Developments Ø Healthy Army Communities Ø Improved Packaging practices Ø UGR Packaging Ø Improving our Individual Meals Support Starts Here!

The Why and How To Sum it all up Ø Why would we want to know the health of The Army Food Program? Ø Fundamental to our nation’s defense plan - Our OPRATs and DFACs are fundamental to health of the Soldier. Healthy, performance oriented and readiness is all part of fueling the force with the best food program the Army can afford. I state this as we continue to see constraints on funding and asked to accomplish more with less, so understanding this is key in providing the latest and most modern feeding avenues where the Soldier lives, works and plays. Ø Supports our unit’s readiness - Healthy Soldiers ready and able to deploy and fight our nations wars. Ø How would we determine or what metrics would we use to assess the health from a holistic or strategic view? Ø Strategic level volume of Class I – Consumption factors, utilization rates, PT Tests, Injuries Ø Modernization efforts – Surveys on Soldier and Commander satisfaction with levels of service provided supporting the Soldier where they work, live and play Support Starts Here!

Conclusion Questions/Comments Support Starts Here!