1. Ready. Resourceful. Responsive! NAVSUP 05 Navy Family Support Navy Food Service Informational Brief R&DA Incline Village, Nevada 25 October 2010 CDR Tom Dailey (717) 605-7458 thomas.dailey@navy.mil

2. Food Service Products and Services Policy, Process and Training – NAVSUP Pub 486 & 476 – Culinary and Nutritional Training – Professional Certifications – Adopt-a-Ship Program Management – Food Service Galley Equipment – Navy Standard Core Menu – Captain Edward F. Ney Memorial Awards – Presentation Silver Rating Sponsor – 7,741 Culinary Specialists Food Safety – Veterinary Support 300 General Messes... 88.7M Meals per year... 377M SIK Budget 2

3. Ready. Resourceful. Responsive! Navy Food Service, Development & Training Facility Grand Opening 28 Sep 2010 The Naval Supply Systems Command celebrates the grand opening of the new Navy Food Service Research, Development and Training Facility located in Mechanicsburg. 3

4. Ready. Resourceful. Responsive! Navy’s Year in Navy Supply Event at Navy Memorial, Washington D.C. Putting Arts Back into Culinary Arts. In support of the Navy’s Year in Navy Supply hosted by United States Navy Memorial in downtown Washington. The year long theme continues through March 2011. For more information about this year’s Navy Supply events go to: http://www.navymemorial.org http://www.navymemorial.org Next Event – Hispanic Heritage Tasting – 26 October 2010 4

5. Ready. Resourceful. Responsive! Culinary Specialists International Training CS1 Emiely Sampayan attached to the USS RONALD REAGAN and CSSN Cameron Johnson from the USS ENTERPRISE are attending the United Kingdom's Logistician Catering Services Course held from 20 Sep to 17 Dec 2010. 5

6. Where you Can Help? … Adopt a Ship Mission: – Bringing professional culinarians to the Fleet to provide Navy Culinary Specialists (CS) with informal Continuing Education in culinary arts. – Increase “Quality of Life” onboard through better food service experiences. – Developing Navy’s future culinary mentors. – Aligning Navy food service with industry, preparing tomorrows culinary professional today! Point of Contact - Chef Michael Harants, CEC, CCE, AAC Phone - 717.605.6323 Email: michael.harants@navy.mil 6

7. Adopt a Ship Life Afloat as an Adopt a Ship Chef 7

8. Food Service Packaging 17% < case cube Summary of Collected NSCM Item Case Level Packaging Data Per Menu Cycle - Air Craft Carrier Fboard - PapersAll PlasticsMetalGlassAll Materials Product Net Wt Wt-DWt-CWt-DWt-CWt-DWt-CWt-DWt-CWt-DWt-C Dry5245372371133122335281147139987913 Frozen418227927842402200323320 Chill4462258 16 0000274 8

9. Waste Stream Modeling…Plastics processing storyboard aboard ships. Goal to minimize incoming plastic from industry with bio- degradable non-plastic solutions. Cradle to grave... Composition of Aircraft Carrier NSCM Packaging Material Waste Stream Cardboard – 57.8% Metal – 20.1% Plastic – 12.2% Glass – 9.9% 9

10. Rapidgate – Base Access Gate access management of vendors, contractors suppliers and service providers who are not authorized a Common Access Card (CAC) Designed to manage recurring base visits – Enrollee passes vetting and National background check – When approved, enrollee not required to obtain a new pass for each visit – Not subject to mandatory commercial vehicle inspection – Unless during Force Protection Condition Operations Cost – Awaiting Cost – Cost to Vendor participants recaptured through increased productivity of their employees due to reduction of waiting times. CNIC Point of Contact – Ms. Sharon Gibson, 202-433-2845, email sharon.gibson@navy.milsharon.gibson@navy.mil Not a Requirement 10