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Ready. Resourceful. Responsive!

NAVSUP 05 Navy Family Support. Navy Food Service Information Brief. R&DA Atlanta, GA. 2 November 2009. Ready. Resourceful. Responsive!. Food Service Products and Services. Policy, Process and Training NAVSUP Pub 486 & 476 Culinary and Nutritional Training Professional Certifications

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Ready. Resourceful. Responsive!

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  1. NAVSUP 05 Navy Family Support Navy Food Service Information Brief R&DA Atlanta, GA 2 November 2009 Ready. Resourceful. Responsive!

  2. Food ServiceProducts and Services • Policy, Process and Training • NAVSUP Pub 486 & 476 • Culinary and Nutritional Training • Professional Certifications • IFSEA and ACF • Adopt-a-Ship • 105K hours of industry supported training • Program Management • Automation • FSM, eFSM, CFMS • Navy Standard Core Menu (NSCM) • Captain Edward F Ney Awards Program • Presentation Silver • Food Service Galley Equipment • Rating Sponsor • 8,203 Culinary Specialists • Food Safety • Veterinary Support 305 General Messes... 91.9M Meals per year... $387M SIK Budget

  3. NSCM what is it? Variety… Steel beach picnics & theme meals Crew Acceptability… Not tofu & bean sprouts! Nutrition… Meets USDA Guidelines Minimize Load List Requirements… Standardizes procurement process Cost… Within BDFA Cooking Methodology…Supports CS skill set Equipment… No deep fat fryers Product Availability… Supports prime vendor programand waste stream impacts …with annual refresh

  4. Menu Composition • New Recipes…100+ • Different Entrees…84 • Different Soups…42 • Salad Bar…41 • Theme Meals • Asian, Mexican, Southern, Italian, Deli Day, Surf & Turf, • Favorites • Wednesday… burgers • Saturday… pizza • Sunday Lunch & Dinner… seafood • Breakfast Sandwiches… grab & go • Protein Salads at Lunch and Dinner (bean/animal protein)

  5. Menu by Ship Class • Core Menu… “the standard” • Equally represents all pieces of the puzzle • 50% advance foods… 50% scratch • CG, DDG, FF, LCC, LSD, LPD • Submarine Menu… “traditional” • More cook from scratch… less advanced foods • SSBN, SSN, HSV • LCS Menu… “achieving the right balance” • Unique requirements… labor vs. storage • LCS, MCM, MHC • Carrier Menu… “greater flexibility” • Part of a bigger plan • AIRFOR lead… NAVSUP Chef engaged • Increased advanced foods… multiple speed lines • CV, CVN, LHA, LHD, AS • Ashore Menu… “under development…

  6. Waste Disposal Process Shipboard Waste Processing Partner with Industry on reduction efforts to reduce plastic from food service packaging and food waste.

  7. Endurance Waste Stream Data Results from USS NIMITZ Characterization Study - April 2008 • USS Nimitz generated an average of 8 tons of solid waste per day (3.7 lbs per person per day with 4316 aboard) Distribution by Type Distribution by type: Food accounted for over 50 percent of solid waste. Cardboard (14%), Dunnage (mix of sinkable waste 10.5%), and paper (9.27) followed. Plastic waste represented 7 percent of the total waste stream.

  8. Natick Partnership Industry Partnership How can Industry assist in this effort? • Continue to identify and test alternative packaging and materials. “Continue marine biodegradable plastic research and explore plastic alternatives with the US Army Natick research center on niche marine products (navy cups, paper bags, 21 day menu items). • Gain support to push forward research to incorporate the disposal of marine biodegradable products at sea. • Collaborate with military, government, and other groups to gain support for MARPOL plastic definition change. • Provide technical assistance in studies.

  9. Questions

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