1. Joint Culinary Center of Excellence
Research Development and Associates
Spring 2017
Quality Assurance Update
Ms. Beverly Hamlette
Quality Assurance- Field Feeding

2. Agenda Joint Services Operational Ration Forum (JSORF) Rations Update
Army Nutrition Update
Environmental Science Update
JCCoE Information
Upcoming Events
Contact Information

3. JSORF UPDATE
Joint Services Operational Rations Forum – Integrated Process Team (JSORF-IPT) February 2017
Chartered mission-essential function assigned to the Secretary of the Army per DODM
This forum is inclusive to all Department of Defense Agencies Government only
Involves the development, fielding, distribution and utilization of Operational Rations
Results of this forum will provide the basis of support from Natick and Defense Logistics Agency to manage the military rations posture from development to acquisition.
As directed by policy, the Army JCCOE, is the lead executive agent and serves as host for this meeting. The meeting has been approved thru TRADOC to held annually without seeking request approval. This was great news for us because now our meeting can continue to be held the first week of February each year without objections
This session involves the collective efforts of the Joint Services Foodservice Leaders with Science and Technology support from US Army Natick Soldier Research Development and Engineering Center and the Defence Logistics Agency to manage the military operational rations posture from development to Acquisition..

4. Ration Update INDIVIDUAL RATIONS Meal Ready to Eat (MRE)
Army usage approximately 1.9 million cases annually
Determined there is a continuous need for a pork-free case
Meal Cold Weather/Long Range Patrol (MCW-/LRP)
Services provided a continuous commitment
LRP has been phased out and inventory depleted
First Strike Ration can be used in lieu of LRP
First Strike Ration (FSR)
Ration usage continues to increase
Services provided a commitment for 50,000 cases (9 new menus)
Concerns on variety of meals

5. Ration Update INDIVIDUAL RATIONS
Modular Operational Ration Enhancement (MORE)
Demand continues to increase
Authorized continuous buy to ensure stock is always available for both types
Meal Religious Halal & Kosher
Used to serve individuals in the military who maintain a strict religious diet
FY 16/17 usage has significantly increased
Concerned about limited shelf-life within the meal in which we have incurred a tremendous loss; Army seeking commercial source to obtain longer shelf life

6. UNITIZED GROUP RATIONS
Ration Update
UNITIZED GROUP RATIONS
Unitized Group Ration – Heat & Serve (UGR-H&S)
Army continues to enforce the Army Field Feeding Policy on UGR-H&S usage / increase demand
Annual usage around 100,000 modules
Need for more variety of breakfast entrée items
Unitized Group Ration – A Option & Short Order
(UGR-A) & (UGR-SO)
Army’s most used group ration in a field environment
Annual usage approximately 400,000 modules
Focus for FY18 menus are vegetarian and seafood main entrée items
Reduce number of split menus
The objective is to define usage of the UGR-A™ and UGR-Short Order™ in expeditionary operations in a load relationship with the Multi-Temperature Refrigerated Container system (MTRCs). There is a need to be able to compute the amount of containers and equipment necessary to support movement of group rations. A totally right sized UGR will provide a logistically optimized module, substantially improving Class I planning factors and its associated equipment.
There is a growing need to re-evaluate and determine the appropriate and most cost effective size and/or number of current UGR-A™ UGR-Short Order™ and UGR-H&S™ secondary components, e.g., spreads, condiments, seasonings, individual beverages and disposable items (cups, compartment dining trays, napkins, wet-naps, utensils, disposable gloves, trash bags) and or snack/ candy items that are provided in these critically important modularized group operational rations. While still maintaining nutritional adequacy, menu variety and acceptability. A potential cost savings may be realized through a reduction in overall module cost combined with reduced logistics costs associated with transport and/or handling/ disposal of the surplus or excess components

7. New UGR Right-Sizing Initiative
Ration Update
New UGR Right-Sizing Initiative
To optimize the size and fit of UGR boxes for planning and shipping to forward positions
To optimize the size and/or number of secondary components provided in the group operational ration platforms required to feed 50 Warfighters a complete meal
The objective is to define usage of the UGR-A™ and UGR-Short Order™ in expeditionary operations in a load relationship with the Multi-Temperature Refrigerated Container system (MTRCs). There is a need to be able to compute the amount of containers and equipment necessary to support movement of group rations. A totally right sized UGR will provide a logistically optimized module, substantially improving Class I planning factors and its associated equipment.
There is a growing need to re-evaluate and determine the appropriate and most cost effective size and/or number of current UGR-A™ UGR-Short Order™ and UGR-H&S™ secondary components, e.g., spreads, condiments, seasonings, individual beverages and disposable items (cups, compartment dining trays, napkins, wet-naps, utensils, disposable gloves, trash bags) and or snack/ candy items that are provided in these critically important modularized group operational rations. While still maintaining nutritional adequacy, menu variety and acceptability. A potential cost savings may be realized through a reduction in overall module cost combined with reduced logistics costs associated with transport and/or handling/ disposal of the surplus or excess components

8. QUAD Vendor Visit/Recap Form
Army Nutrition Update
QUAD Vendor Visit/Recap Form
To provide: a documented record that JCCoE has reviewed proposed products for the Army Food Program.
Intended: to be a product review only and does not endorse any vendor product\
Benefits: – provides a written document that summarizes vendor presentations.
Status: form is currently being used, you may receive a copy of this form with each product reviewed
IMPACTS: credible record of the specific observations made by the QUAD staff; FPM rely on seeing the form to assess item “fit” to programs and standards

9. Army Nutrition Update
DoD Menu Standards: Minimum practical guidelines for use during menu planning, food procurement, food preparation and meal service to support the nutrition standards. Key standards for Army:
Calcium and vitamin D fortified orange juice; Whole grain options
Monitoring levels of added sugars and alternate sweetners
Transition to Products with less / moderated sodium
All food products must contain no partially hydrogenated oils as an ingredient and zero trans-fat ( at normal consumed portion sizes)
No monosodium glutamate (MSG) as an ingredient
Wholesome naturally Nutrient-dense products preferred
Monitoring excessive fortification and chemical additives
Greatly reduced permissible pump/solution
Reasonable, not excessive, portion sizes
Impact will determine if modifications will be needed.

10. Looking for Vegetarian type items.
Army Nutrition Update
IMT Menu: The new 2017 IMT menu will be posted on the JCCoE nutrition website June
Looking for Vegetarian type items.
Go for Green®: DoD and Army approved food labeling program designed to assist Service members in quickly identifying the nutritional value of food choices in the dining facility. Updates include new labeling criteria. Color coding criteria for IMT menus are established by percent total fat, calories, and sodium content by commodity.
Green (Go: Eat often)
Yellow (Caution: Eat occasionally)
Red (Limit: Eat rarely)
Short Oder: Frankfurters are added to the menu standards. ( 100 percent meat such as turkey, chicken, beef, etc.) will be served based on the menu guidance. (Frankfurters being served should not exceed 5 count/1 lb. when serving size is one. Two is served when 6/1 or 8/1 is used.)
Color coding criteria for DOD menus established by percent total fat, saturated fats, sodium, fiber, sugar and degree of procecessing content by commodity.
Green (Go: Eat often)
Yellow ( Caution: Eat Occasionally)
Red ( Limit: Eat rarely)
Uniformed Services University of the Health Sciences along with Natick and the Services are working together for continuous improvements to the Go-for-green program and ensure adequate and effective training is being fielded among operators and users.

11. Environmental Science Update
Fort Lee Zero Net Waste Program
EO Planning for Federal Sustainability in the Next Decade
Reduce Greenhouse Gas Emissions by 2025
FY16: Dining facilities diverted 1280 tons of food waste from landfills
Using Dehydrator technology
Partnering with the Virginia State University to find ways to reuse the material
Currently being tested as a nutritive addition to topsoil and grass
1. In March 2015, President Obama issued Executive Order to cut the Federal Government’s greenhouse gas (GHG) emissions 40 percent by 2025 from 2008 levels.
2. In support of this Executive Order, Fort Lee purchased Dehydrators for every dining facility on the installation. During Fiscal Year 2016, dining facilities diverted 1280 tons of waste from landfills
3. Fort Lee is partnering with Virginia State University’s Agricultural Department to find ways to reuse the material.
4. Currently VSU is testing the product to be used as a nutritive addition to soil and grass and tracking how the product affects fruits, vegetables, flowers, etc.
Dehydrator
Composted
Material
Cardboard
Shredder

12. Environmental Science Update
Health & Comfort Pack Kits
Provides deployed troops with basic personal hygiene items where AAFES Exchanges are not available or established
Conducted an audit 03 May 2017
Reviewed all items in Types I, II, and III
Decided on 13 recommended changes to the kit
Working to add a Female Urinary Device to the Type II menu
Currently in the 4th year of a 5 year contract; customers will not see changes until after the 2018 contract is awarded.
Staff from the JCCoE Operations Directorate and representatives from DLA-Troop Support Subsistence audited the Health & Comfort Packs on 03 May 2017.
Feedback and comments were requested from troops and leaders on what should be changed, added, or removed.
13 recommended changes were accepted; and research is being conducted to include a Female Urinary Device in the Type II-Female Supplemental Menu.
With more combat roles opening up to women, the urinary device will improve a woman’s ability to urinate while wearing the combat uniform and equipment in austere environments.
The kits are currently in the 4th year of a 5 year contract. Customers will not see changes until the 2018 contract is awarded.

13. RESERVE COMPONENT 2010 WORLDWIDE BRIEF
JCCoE Information
RESERVE COMPONENT 2010 WORLDWIDE BRIEF
Guides, Actions, and Regulations to Reference:
Army Buyers Guide; updating underway for Joint Buyers Guide
AR 30-22: The Army Food Program
DA PAM 30-22: Operating Procedures for the Army Food Program
Doing Business with the Army
Department of Defense Menu Standards
IMT Implementation Guide and Menus
AR Nutrition and Menu Standards regulation
Joint Recipe Service Committee
JCCoE Website:
Other Links: AKO SustainNet Facebook
JCCoE

14. Upcoming Events DA Philip A. Connelly Awards – 19 May 2017
Army 242nd Birthday – 14 June 2017
JCCoE Partnership Day – 20 September 2017
Joint Services Operational Rations Forum – 7 February 2018
……Priscilla has posted an excellent Army’s Birthday Menu for all Dining Facilities to use. This can be seen on our JCCoE website.

15. CONTACT INFORMATION
Mr. Alphonzo “Rick” Byrd, Chief, Quality Assurance Division,
(804) or DSN
Ms. Beverly Hamlette, Army Field Feeding Specialist, (804)
Ms. Erica Smith, Registered Dietitian,
(804)
Ms. Priscilla Dolloff-Crane, Food Economist,
(804)
CPT April Glenn, Environmental Science Officer
(804)
Veterinarian Food Safety Officer,
(position to be filled July 2017), (804)
Ms. Erica Smith, our Registered Dietitian and see overseas Soldier Fueling Initiative Program, Go for Green Program, 15 15

16. THANK YOU! 14-18 May in conjunction with the NRA in Chicago
Army Birthday falls on a Sunday therefore most installations will celebrate on that Friday……Priscilla has posted an excellent Army’s Birthday Menu for all Dining Facilities to use. This can be seen on our JCCoE website.