Army Food Program
The Army has launched a comprehensive effort to build a modernized food ecosystem that ensures Soldiers have access to affordable, convenient and healthy food options, geared toward how, where, when and what they want to meet their dining needs and preferences. The new approach will include continuous, customer-driven solutions to deliver nutritious eating options and increase the health readiness of the force.
Food is a critical component of military readiness, sustaining Soldiers in training, on missions, and during deployments. The Army Food Program ensures service members receive nutritious, high-quality meals, whether in dining facilities, field kitchens, or operational environments. Balancing tradition with innovation, the program adapts to evolving nutritional science, logistical challenges, and Soldiers preferences. A well-nourished, motivated, and resilient Army is better equipped to defend the nation and deter adversaries.
The Army operates 146 dining facilities throughout the continental U.S. and 54 dining facilities outside of the continental U.S. The Army has taken several steps to increase food options for Soldiers, including updating the Army Food Service Program buyer’s guide to incorporate new nutrition requirements and increasing the number of nutritious recipes available to all military services and dining facilities across the department from approximately 1600 recipes to 2400 recipes between 2017 and 2021.
In coordination with the Department of the Army and U.S. Army Combined Arms Support Command, U.S. Army Materiel Command is leading efforts through new initiatives and programs to drive needed change in how, when and where soldiers eat. The Army developed a food program strategy and AMC established a governance structure that focuses on policy, training and installation services. Within the strategy, the Army is pursuing four lines of efforts:
- LOE 1: Policy and programming issues. Sound policy and programming are critical to the food program’s future success and will enable all other lines of effort to be successful.
- LOE 2: The force development, modernization and institutional training of culinary specialists. Most importantly, this line of effort will ensure that tactical field feeding is optimized as the Army supports future multidomain operations.
- LOE 3: Innovation and transformation of garrison and installation feeding. This line of effort looks at how to transform the Army’s installation food ecosystem in a revolutionary way.
- LOE 4: Optimizing food-service operations across an installation to incorporate the entire food ecosystem.
Army Food Program (AR 30-22): This regulation governs the operation of Army dining facilities, ensuring service members receive nutritious meals that support their health and performance. You can read more about it here.
Essential Station Messing (ESM): A program providing three meals daily to enlisted service members living in barracks. More details can be found here.
The Army Food Service Program: Then and Now
The Army Food Service Program has undergone drastic modifications since its inception in 1775, adapting to the changing needs of soldiers and advances in logistics, nutrition, and technology. In 1777, the Army introduced company-level food service and began pre-positioning supplies along deployment routes, a concept still used to this day. After the War of 1812, the War Department took over procurement, and by the Civil War, dedicated company cooks were appointed. The 20th century brought major innovations: World War I introduced accountability systems for food distribution, and World War II saw the rise of mass-produced rations like K-rations and C-rations.
By the time of Operation Desert Storm, the Army used Class I (ration) breakdown points and commercial transportation to deliver food across vast distances. Today, the Army Food Program emphasizes not just sustenance but also nutrition, morale, and cultural considerations, with options ranging from Meals Ready-to-Eat (MREs) to fresh food in dining facilities.
Army Food Modernization
As a part of the Continuous Transformation, the Army is committed to modernizing our food program and meeting Soldiers where they are in today’s world, providing food options that are convenient, healthy, accessible and affordable. The Army is transforming its food service operations – from field feeding, culinary training and installation food establishments, to policies, regulations, and authorities to drive innovation. Initiatives include on-site food assessments incorporating direct Soldier feedback and expanded alternative dining options, such as food trucks, kiosks, bistros, and meal prep/grab-and-go to meet the needs of Soldiers where they live and work. Future initiatives include a pilot program to leverage industry for campus-style dining, as well as use meal entitlements at installation eateries (i.e., AAFES, DecA, MWR) and leveraging renowned experts in the private sector for culinary counsel and expertise to ensure a 21st-century approach with enduring capability.
The Army Food Program is a holistic, customer-driven effort incorporating private-sector best practices to deliver healthy eating options and increase health readiness of the force. The Army listened to Soldier feedback and is improving dining options on installations through the expanded use of food trucks, bistros, meal prep programs, and 24-hour self-service kiosks. Healthy food is a big component of a healthy lifestyle. A healthy force is a ready force, and the Army wants to ensure its Soldiers can protect our nation.
By the Numbers
- More than 25 Food Trucks across 15 installations
- Meal-Prep Program across 17 installations
- More than 25 Self-service kiosks across 14 installations
- Army Campus Style Dining Venue pilots at Fort Hood, Fort Carson, Fort Bragg, Fort Drum and Fort Stewart
Enhancing the Soldier Experience
As part of Continuous Transformation, four additional initiatives — Campus-Style Dining Venues, the Dining Excellence program, Victory Fresh and the Flexible Eating and Expanded Dining initiative — in various stages of execution have the potential to change the food landscape on installations.
These initiatives, in addition to traditional dining facilities, are designed to ease the burden on the Army’s culinary specialists and meet Soldier preferences.
Campus-Style Dining Venue (CSDV) Pilot
The CSDV pilot transforms the way the Army fuels its Soldiers by leveraging the experience of industry experts to operate restaurants on installations that provide more food options with better service, ambiance and hours. The Army awarded Compass Group USA, Inc., a concession contract Aug. 28, 2025, to create a unique campus-style dining venue at Forts Hood, Carson, Bragg, Drum and Stewart.
The Army’s vision for the CSDV pilot includes multiple food stations, flexible seating and social spaces, technology integration, and extended hours and service options. Under the CSDV model, contractors will manage the venue and provide the food, like a restaurant. The main intent for the pilot is to provide a venue where Soldiers on Essential Station Messing — or a meal card — want to dine, so they maximize the use of their meal entitlements rather than paying out of pocket for food elsewhere. At the CSDV, they will swipe their common access card for their meals, just as they do in traditional dining facilities. The contractor will only be paid for the meals served to Soldiers on essential station messing.
While the focus is on meal-card holders, the restaurants will offer a range of à la carte options for other customers, including Soldiers, Families and Army civilians.
The first CSDV pilot locations are scheduled to roll out in Spring 2026.
Dining Excellence (DINEX) Program
Through the DINEX program, the Army is seeking innovative, flexible contracting solutions to run dining facilities on training installations and improve existing food service models. DINEX will support dining facilities that serve Soldiers who are subsisted-in-kind, in training and eat at high-volume, high-flow rates.
The Army wants to introduce innovative procedures, practices, or methods not currently used in support of food service operations to ensure optimal nutrition and sustainment for the next generation of Soldiers. The Army issued a Commercial Solutions Opening in December 2025 on SAM.gov and will evaluate proposals and work with industry in early 2026.
Victory Fresh
Developed in collaboration with Chef Robert Irvine, Victory Fresh is an innovative restaurant concept that offers a variety of fresh and nutritious meals in a grab-and-go format tailored towards Soldiers in a training environment.
Focused on training installations, Victory Fresh offers grab-and-go wraps and salads, as well as a build-your-own power bowls, available to Soldiers, Army civilians and their guests, provided by a staff that is personally trained by Chef Irvine and his team of chefs.
Victory Fresh helps Soldiers fuel their bodies in a healthy way, within the time constraints of an on-the-go lifestyle when they don’t have the time for a sit-down meal.
The first Victory Fresh location opened at Fort Jackson, South Carolina, in October 2023. A second location is set to open early 2026.
Flexible Eating and Expanded Dining (FEED)
The FEED initiative is a pilot that allows Soldiers to use their meal entitlements at restaurants outside of traditional dining facilities and choose from a menu of items approved by nutritionists and dietitians, giving them a wider variety of healthy options.
FEED is a complement to existing dining options, linking together the entire food ecosystem rather than replacing a portion of it, to better serve Soldiers’ diverse schedules and needs.
AMC conducted a 14-day Limited User Assessment Test with 200 Soldiers from the 61st Quartermaster Battalion at Fort Hood, Texas, in August 2025. Results of the pilot found almost 80% of participating Soldiers chose healthier options.
The Army is evaluating the feasibility of FEED and the next steps for the pilot.
These comprehensive and complementary initiatives are designed to provide Soldiers with healthy, accessible and convenient food options that fit the demands of modern military life.
AMC Army Food Innovation & Transformation (A-FIT) Division
AMC Army Food Innovation & Transformation (A-FIT) serves as the focal point for all Army Food Program issues.
- Serves as the Soldier advocate and executive agent for the entire Army Food Program including training and operations for garrison, field, and CONOPS feeding.
- Develops new feeding concepts for the Army Food Program.
- Develop standards for menus, nutritious and operational rations.
- Writes regulations and technical/procedural publications.
- Implements policies for both active and reserve components.
- Establishes effective food safety, dinning facility design, food service equipment and food service management oversight methods and principles.
- Represents Army in the joint arena as a voting member in Department of War Food Program Committees.
- Evaluates current and proposed food systems; identifies and analyzes deficiency and shortfalls; and seeks solutions to remedy these deficiencies and shortfalls.
The Installation "Food Ecosystem" Concept
"Bringing quality food choices where Soldiers are - not where they must come."
A "Food Ecosystem" provides Soldiers access to expanded food-service meal options and Army installations ("campus") by improving facilities and operations, achieving and delivering a better dinning experience across the campus.
Meal Entitlement Management System
DFACs comply with AR 600-38, "The Meal Entitlement Management System," to properly account for DFAC meal entitlements. It requires automated verification of meal entitlements in garrison, reflected as a meal entitlement code (MEC) on the CAC card. The unit's responsibility in the system is to apply the correct MECs to soldiers' CACs based on their meal entitlement circumstances.
In 2018, the Army implemented the automated meal card management system to replace the paper meal card. The system applies a meal entitlement code (MEC) to the common access card (CAC) to automate the recognition of Soldiers' DFAC privileges to smooth the process and track it appropriately.
For example, Code 01 indicates a Soldier who does not pay to enter the DFAC because their BAS is deducted. Code 02 indicates a Soldier who must pay the standard meal rate because their BAS is not deducted. Code 04 is for Soldiers receiving per diem who must pay the standard meal rate at the DFAC.
Units must apply the appropriate codes for their Soldiers to ensure DFACs can determine their meal entitlements. The codes do not expire and do not have to be recertified. Units can change the codes when Soldiers' circumstances change. For example, if a Soldier deploys or redeploys, the unit S-1 must change their code.
Army Basic Allowance for Subsistence
The Army Basic Allowance for Subsistence (BAS) is a monthly payment provided to active-duty Army service members to help offset the cost of their meals. It is intended to cover the cost of food, including groceries and meals, and is separate from the Basic Allowance for Housing (BAH) which covers housing expenses.
Since BAS is intended to defray a portion of the cost of food for the service member, its level is linked to the USDA's food cost index. Therefore, each year the BAS rate is adjusted based upon the percentage increase of the price of food as identified by the USDA. This is why the increase to BAS will not necessarily be the same percentage as that applied to the increase in the pay table, as annual pay raises are linked to the increase of private sector wages.
Army Basic Needs Allowance
The Army's Basic Needs Allowance (BNA) is a supplemental monthly allowance designed to promote economic security for eligible active-duty service members with dependents. It's intended to help larger military households with low income afford basic needs. Eligibility is determined by a comparison of the service member's gross household income (including all military pay and allowances) against 150% of the federal poverty guidelines for their location and household size.
Food Security
- Military Family Food Assistance: Programs like Military OneSource provide food security resources, financial readiness tools, and access to nutrition assistance programs.
- Basic Allowance for Subsistence (BAS): A monthly allowance for service members to cover meal costs, adjusted yearly based on food prices. The 2025 BAS rates are available here.
- Defense Commissary Agency Benefits: Commissaries offer quality food at lower prices to support military families. Learn more about commissary benefits here.
- TRICARE Food Insecurity Support: TRICARE provides resources for military families facing food insecurity. You can find more information here.
- USDA Nutrition Assistance Programs: The U.S. Department of Agriculture offers programs to increase food security and provide nutrition education. Check out their resources here.
Nutrition
Army Nutrition and Menu Standards
The Army follows strict nutrition guidelines to ensure service members receive balanced meals that support their health and performance. These guidelines are outlined in Army Regulation 40-25, which establishes policies for optimizing soldier health through proper nutrition.
- Macronutrient Balance: Meals typically consist of 50-55% carbohydrates, 15-20% protein, and 30% or less fat to optimize performance.
- Fruit & Vegetables: Dining facilities provide a variety of fresh fruits and vegetables, with an emphasis on vitamin-rich options like dark leafy greens and citrus fruits.
- Whole Grains: Soldiers are encouraged to consume whole grains, such as whole wheat bread, brown rice, and oatmeal, to support sustained energy.
- Lean Proteins: Meals include lean meats, poultry, fish, and plant-based protein sources to maintain muscle health.
- Hydration: Proper hydration is emphasized, with water and electrolyte-rich beverages available to support endurance and recovery.
- Food Safety & Quality: Army food programs follow strict safety and sanitation guidelines to ensure high-quality meals.
You can read the full Army Nutrition and Menu Standards (AR 40-25) here or here.
Nutrition Readiness Assessment: This nutrition questionnaire is meant to gauge individual knowledge of performance nutrition. A foundational knowledge of these concepts is important for reaching your nutrition and performance goals. This questionnaire is for informational purposes and is not a substitute for professional medical advice. If you have specific nutrition questions, please seek a consultation with your registered dietitian here. Nutrition Fundamentals here.
Performance Nutrition – Human Performance Resources by CHAMP: Learn about how nutrition basics and specialty topics enhance Warfighter performance during workouts, training, missions, and recovery here.
Go For Green: G4G makes it easy to find and chose high-performance fuel by labeling items Green (high-performance fuel), Yellow (moderate-performance fuel), and Red (low-performances fuel). G4G also gives you access to Green-coded foods and drinks with menus, unique specialty bars, and fresh ingredients here. How to Read a Nutrition Label here.
The Warfighter Nutrition Guide: This guide contains strategies and recommendations for all aspects of nutritional needs to optimize the performance of Warfighters under the most rigorous conditions here.
Pre and During Event Fueling: Properly planned and executed, good eating practices in the field maintain and enhance operational performance and contribute significantly to mission accomplishment. Nutrient timing includes fueling before, during, and after physical activity. Solid strategies can prevent energy deficits and aid in recovery if done correctly here.
Department of Defense (DoD) Menu Guidelines
The DoD Menu Standards ensure that military dining facilities provide nutritious meals that meet dietary needs. These guidelines include:
- Fresh Fruits & Vegetables: Two or more fresh fruit choices per meal, along with a variety of vegetables.
- Whole Grains: Bread, pasta, and cereals must contain whole grains and meet fiber requirements.
- Protein Sources: Lean meats, poultry, fish, and plant-based proteins are prioritized.
- Low-Fat Dairy: Milk, yogurt, and cheese options must be low-fat or fat-free.
- Healthy Cooking Methods: Fried foods are limited, and healthier cooking methods like grilling and baking are encouraged.
You can find the DoD Menu Standards with Army Specifications here.
Fort Lee opens Victory Fresh dining site
News
-
Army launches revolutionary campus-style dining to modernize Soldier fueling
February 13, 2026
-
42 Bistro: Meet Soldiers where they are
February 4, 2026
-
Enhancing the Soldier experience, one stomach at a time
January 8, 2026
-
Army pilots program for expanded meal entitlement use
August 13, 2025
-
DEVCOM Soldier Center transitions new individual field ration for DoD-wide availability
July 21, 2025
-
Putting People First: Chef Robert Irvine visits Fort Belvoir to champion Warfighter Wellness
July 17, 2025
-
The Facts about the Army’s Campus Style Dining Pilot
June 27, 2025
-
Soldiers join Fort Cavazos garrison command sergeant major for monthly lunches, share concerns, feedback
April 17, 2025
-
North Fort Cavazos DFAC readies to serve Soldiers again
April 17, 2025
Frequently Asked Questions
The Food Service Specialists of G-Co., recently placed second in the Department of Defense Phillip A. Connelly Award Competition proving they are ready to stand with their Active-Duty counterparts anytime, and anywhere they are called.
(Photo by Army Staff Sgt. Nicholas Moyte) VIEW ORIGINAL
Q1. What is the Army Food Program Board of Directors and what does it do?
A1. The Army Food Board of Directors oversees the Army’s focus areas to modernize food service operations – from field feeding, culinary training and installation food establishments to policies, regulations, and authorities to drive innovation and transformation.
The Army Chief of Staff has charged the Army Materiel Command with management and oversight of the Army Food Program, with the AMC CG heading a tri-chaired BOD that are responsible for the food program’s garrison operations (AMC), policy (HQDA G-4) and training (CASCOM). The BOD is geared toward modernizing and revolutionizing the AFP through four lines of effort: policy, programming, and standards; forward development, modernization, and institutional training; food service innovation and transformation; and the optimization of food service operations.
Q2. What did the Army use to develop its nutrition/dietary requirements?
A2. The Army worked with DoD nutritionist and lead agents in the DoD Nutrition Committee. The expectation is that the Army will meet and exceed nutritional/performance requirements in the White House Strategy on nutrition and hunger and all associated DoD policies. In addition, the Army’s nutrition guidelines meet the American College of Sports Medicine and the Harvard University School of Public Health/Department of Nutrition. We are aligned with the “Go for Green” principles and the “Menu of Change” program from the Culinary Institute of America and Harvard University. We will fully support the “military dietary references intakes” found in AR 40-25, “Nutritional Standards for Performance Enhanced Nutrition.”
Q3. With all this “top-level” shaping, will Installation/Senior Commanders be able to influence food service changes?
A3. Yes. Food modernization relies on installation leaders to inform, advise, synchronize, and execute indicatives. Every installation is unique. A modernized Army Food Program will offer Senior Commanders maximum flexibility to leverage a wide variety of options to best feed their Soldiers.
Q4. Is the Performances Meal Prep Program available at all installations?
A4. Meal prep was established at 17 installations (tailored take-out meals). Meal prep is a favorable choice for barracks Soldiers since they can pick up multiple meals during a single visit to the dining facility and consume them later.
Q5. What is the timeline for when the food modernization is to be completed?
A5. The Army Food Program will undergo continuous modernization to best support Solider where they are. While we expect some quick-win initiatives, such as the expansion of food options including kiosks, food trucks and Meal Prep Programs, other revolutionary changes, like the Campus Style Dining Venue, the Army will make regular assessments, consider lessons learned, and adjust accordingly as we roll out additional locations.
Q6. What is the purpose of the Army Basic Allowance for Subsistence (BAS)?
A6. Basic Allowance for Subsistence (BAS) is a cash allowance to Soldiers to defray a portion of their food expenses. By law the Department of Defense policy requires BAS deductions for three meals a day. Soldier can request reimbursement for missed meals in some instances, using DD Form 1475. Army Regulation 637-1 requires commanders put Soldiers in the barracks on a meal card system if the installation has a DFAC (with a few exceptions). The meal card system requires BAS deductions by the Defense Finance and Accounting Service (DFAS).
Q7. What does the Army Food Program (AR 30-22) govern?
A7. The AR 30-22 regulation governs the operation of Army dining facilities, ensuring service members receive nutritious meals that support their health and performance.
Q8. What is Essential Station Messing (ESM)?
A8. Essential Station Messing (ESM) is a program that provides three meals to enlisted service members living in barracks. It is messing declared by the installation, base, or station commander responsible for single government quarters, and is essential for the health and safety of enlisted personnel permanently assigned to single quarters.
Q9. What are the Army’s nutrition and meal standards?
A9. The Army follows strict nutrition guidelines to ensure service members receive balanced meals that support their health and performance. These guidelines are outlined in Army Regulation 40-25, which establishes policies for optimizing Solider health through proper nutrition.
Q10. What is Nutritional Readiness?
A10. Nutritional Readiness is the ability to recognize, select and consume the required food and drink to meet the physical and non-physical demands of any duty or combat position, accomplish the mission, and come home healthy.