HOW HAS FOODSERVICE CHANGED OVER THE YEARS IN THE MILITARY
Late 20th Century Foodservice in the military has evolved significantly over the years, driven by changes in technology, dietary needs, and logistical considerations. Here’s a broad overview of how it has changed: Early Years
World Wars I & II: Military foodservice during these periods was often basic and focused on providing high-calorie, non-perishable meals. Soldiers typically ate canned goods, hardtack, and other long-lasting provisions. Meals were prepared in large quantities and often lacked variety.
MREs (Meals Ready-to-Eat): Introduced in the 1980s, MREs represented a significant advancement. These self-contained, individual meals include a variety of components and are designed for a long shelf life. They feature heating elements and are relatively easy to prepare in the field. Over time, MREs have been refined to include more variety and better nutritional value.
Post-War Era
K-rations and C-rations: In the mid-20th century, the U.S. military introduced K-rations and C- rations. K-rations were designed for short-term use and included a variety of components like meat, biscuits, and chocolate. C-rations, used more extensively, were canned and included main courses, vegetables, and a dessert. These rations were improved over time, but they still had limitations in taste and nutritional balance.
Chef Rene Marquis, with many claims to fame in the foodservice industry along with service as a Master Sergeant in the U.S. Army, shares his perspective on how the military changes over the years.
HOSPITALITY NEWS thanks Rene for his years of service.
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