We’ve all heard that “variety is the spice of life.” Now some military foodservice operators are applying this motto to their meal operations to increase participation.

Dining facilities are a crucial gathering place for troops to build comradery within their unit and with the community at large. Taking inspiration from college and university foodservice operations, military organizations are increasingly trying to create an environment and menu that encourage servicemen and women to eat in the galley, dining facility or mess hall, which can help save money, too.

We visited the Naval Amphibious Base (NAB) Coronado galley in Coronado, CA, which has recently updated their facility to meet the needs of their sailors and officers. Here are two ways they revamped their operations:

Renovate to Introduce Variety

The NAB Coronado galley added a daily fresh salad bar and sandwich bar to complement their hot meals. The variety of vegetables and cold cuts offers a plethora of choices to mix and match flavors and create new entrées. This freedom of choice has been well received by the NAB galley’s customers, as feedback from customer surveys has shown.

Implement Labels to Recommend Healthy Foods

The NAB Coronado galley added a daily fresh salad bar and sandwich bar to complement their hot meals. The variety of vegetables and cold cuts offers a plethora of choices to mix and match flavors and create new entrées. This freedom of choice has been well received by the NAB galley’s customers, as feedback from customer surveys has shown.

To encourage healthy eating the NAB Coronado galley has implemented the Department of Defense Go For Green^® program, a color-coded food labeling system that highlights the nutritional quality and sodium content of foods. Making better food choices helps service members stay fit for duty. Here’s how the program works:

Cambro is proud to be able to assist the military with their foodservice needs.