Unitized Group Ration-A Workshop Beverly Hamlette Joint Culinary Center of Excellence (JCCoE) Army Field Feeding Specialist 24 October 2016

Group Rations Unitized Group Ration-A Short Order (UGR-A SO) Unitized Group Ration-A (UGR-A) Uses semi-perishable & frozen components Using field kitchen (Mobile Kitchen Trailer or Containerized Kitchen) with refrigeration capability Provides 1450 nutritionally-balanced calories per meal Includes 14 lunch/dinner menus and 7 breakfast menus Highest Demand for Army Field feeding Army usage increase to 400,000 modules annually Unitized Group Ration-A Short Order (UGR-A SO) Uses semi-perishable & frozen components Mostly hand held items that provide more variety and alternate menu choices when served with the UGR-A Provides 1450 nutritionally-balanced calories per meal Includes 7 lunch/dinner menus Sourcing new trends for continuous improvement Army usage decrease to 27,000 modules annually

New Item Introduction Instructions RESERVE COMPONENT 2010 WORLDWIDE BRIEF New Item Introduction Instructions Army Contact: Beverly Hamlette Send an email with product specifics and nutritional information requesting JCCoE to review (during a field test year cutoff time for review 30 June). Based on this email, JCCoE will review and determine if product meets specific requirements and/or needs (product/nutrition standards /packaging/shelf-life). JCCoE will respond with directions to ship product or set-up appointment to review product. Once product has been reviewed, JCCoE will provide feedback to vendor on potential fit for the product. Instructions will be given for further consideration/review at Natick If product meets requirements, it will be put on the potential list of field test items. Natick will contact you, when the final selection has been made. At that time you will be provided with specific directions on quantity of product needed, when to send and where to send. JCCoE

Pause to Consider Cultural boundaries Who is your target? Pork/alcohol avoiders High Risk population – consequences of food borne illness Clear graphics, prep instructions Cost, availability, reliability Who is your target? Nutritional data Production capability Packaging, label, instructions as well as contents Berry Amendment compliant

Familiar Looks and Flavors What Diner’s and Operator’s Want Variety Improved Nutrition Options Utility Familiar Looks and Flavors Food that Taste Good!

Joint Services Operational Rations Forum(JSORF) RESERVE COMPONENT 2010 WORLDWIDE BRIEF All new items must be approved by the JSORF: 1. Held annually during the first week of February, hosted by JCCoE 2. This forum is inclusive to all Department of Defense Agencies 3.  Results of this forum not only approves items but also provides guidance on the need for food and food related products in future tactical feeding operations. JCCoE

JCCoE References for Product Specifics RESERVE COMPONENT 2010 WORLDWIDE BRIEF Guides and Regulations to Reference: Army Buyers Guide Army Regulation 30-22: The Army Food Program DA PAM 30-22: Operating Procedures for the Army Food Program Doing Business with the Army AR 40-25: Nutrition and Menu Standards for Human Performance Optimization 6.  DOD 1338.10 Manual Department of Defense Menu Standards JCCoE Website: http://www.quartermaster.army.mil/jccoe/jccoe_main.html JCCoE

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