Tucson, May 3rd 2010

R&DA 64th Annual Spring MeetingR&DA 64th Annual Spring Meeting

Italian/NATOItalian/NATO combat feeding: combat feeding: what’s brewing? what’s brewing?

Commander (SC Italian Navy)Alessandro PINI

How do Italian soldiers eat?How do Italian soldiers eat?

OUTSOURCINGOUTSOURCING

(food (food prepared/distributed by prepared/distributed by

private Companies)private Companies)

IN HOUSE FEEDINGIN HOUSE FEEDING

(food (food prepared/distributed by prepared/distributed by

military chefs)military chefs)

Barracks, ships, Barracks, ships, airportsairports

Operative missions, Operative missions, trainingtraining

Italian military rationsItalian military rations

• NORMALNORMAL, for basicbasic conditions (2623 cal/day – 3,50 euros [4.76$]);

• MEDIUMMEDIUM, for conditions requiring

particularparticular waste of energies (3000 cal/day – 3,95 euros [5.37$]);

• HEAVYHEAVY, for conditions requiring an intenseintense psycho-physical effort (3513 cal/day – 4,43 euros [6.01$]).

Ration financial valueRation financial value

Fixed by MoD/Ministry of Finance according to the cost of life. The daily value is subdivided as follows (not a caloric (not a caloric percentage)percentage):

• breakfast: 10%

• dinner: 38%

• lunch: 52%

OutsourceOutsourced feedingd feeding

Feeding typologiesFeeding typologies

B) Cpy cooks its foodstuff in Hq. premises

42%42% (mostly Army)

C) Cpy cooks its foodstuff in its premises

(within 30 km or 40’ driving) and brings it to Hq.

32%32% (mostly Army)

low

medium

high

costs Infrastructuresuitability

low

medium

high

old system: “in house” feeding

A) Cpy cooks military foodstuff in Hq. premises

26%26% (mostly Air Force, some Navy)

Outsourced feeding: Outsourced feeding: The last contractThe last contract

67%10%

23% ArmyNavyAir Force

Outsourced feeding: pricesOutsourced feeding: prices

A)A) Cpy cooks military foodstuff in Hq. premisesCpy cooks military foodstuff in Hq. premises:

B/L/D: average 5,46 € (7.42 $); Average lunch: 2,72 € (3,70 $);

B)B) Cpy cooks its foodstuff in Hq. premises:Cpy cooks its foodstuff in Hq. premises:

B/L/D: average 10,60 € (14.40 $); Average lunch: 5,30 € (7.20 $);

C)C) Cpy cooks its foodstuff in its premises and Cpy cooks its foodstuff in its premises and brings it to Hq.:brings it to Hq.:

B/L/D: average 12,02 € (16.33 $); Average lunch: 6,04 € (8,20 $).

Catering: topic figuresCatering: topic figures

• Contracts: 2 (2 joint venture/22 Companies);

• Units/Commands: 387

• People served: ± 87,000 servicemen/women

• Value: ± 120,000,000 € (± 160,000,000$)

• Batches: 6 (per geographical areas - see next)

Units locationUnits location

North-west (62)

North-east (66)

North-central (69)

Rome & surroundings (62)

Central-south (60)

South (68)

Units: Units: the furthest, the largestthe furthest, the largest

• Arabba alpine Centre (in the Alps, 1,645 mt [5,400 ft] high): 23 people23 people;

• Ministry of Defence Navy bldg., Rome: ±1.600 people±1.600 people/day.

                                      

Penalties: Penalties: the lightest, the heaviestthe lightest, the heaviest

• DelayDelay in meal distribution: 1 € per meal1 € per meal (e.g.: in a 1.000

eaters Unit = 1,000 € [1.360 $1.360 $]);

• LackLack of meal distribution: 20 € per meal20 € per meal (e.g.: in a 1.000

eaters Unit 20.000 € [27.300 $27.300 $]).

Contract: what’s new?Contract: what’s new?

• Chance to adjust performance to local contextadjust performance to local context;

• chance to change typology of feeding upon requestchange typology of feeding upon request;

• since 2009 a “dynamic” document deals with“dynamic” document deals with the risks due to working interferencesthe risks due to working interferences (to ensure safe working conditions of both Company and Hq. personnel);

• system of random auditsrandom audits.

Operational Operational feedingfeeding

PKOs: where are the ItaliansPKOs: where are the Italians

Feeding in PKOsFeeding in PKOs

• GreatestGreatest flexibility flexibility to comply with different deployment situations

• to cut ASAP the to cut ASAP the umbilical cordumbilical cord with the Mother Country

• to privilege to privilege “local” resources“local” resources when suitable (security vs. terrorism)

• to to adjust all solutions to the adjust all solutions to the social/political context social/political context and to the financial resources of the host Nation

• compliance with compliance with hygienical and food safety ruleshygienical and food safety rules

PolicyPolicy

• Countertrend: shipsships do not do not outsource outsource;

• Ships buy fresh food locallyShips buy fresh food locally (no more food depots);

• Early Entry Force: K-rations up to 5/7 days (then fresh food).

Feeding in PKOs Feeding in PKOs

Navy policyNavy policy

Future Soldier ProgrammeFuture Soldier Programme

5 key areas agreed within NATO:5 key areas agreed within NATO:

lethalitylethality: target acquisition, recognition & strike;

C2, communication, info processing, situation awareness (CC44ISTAR/SAISTAR/SA);

surviving capacity upgradesurviving capacity upgrade;

mobilitymobility;

system sustainabilitysystem sustainability (available quantity of electricity for optronic systems, ammo, foodfood, drinks and consuming goods.

Italian cooking: Italian cooking: key historic topicskey historic topics

19311931: the “Futurist” way of cooking comes from the ideas of the “Futurist” movement“Futurist” movement of Marinetti, born in 1909 to revolutionize arts, literature, music, theatre, dancing and cooking to repudiate the lifestile of the past and to comply to repudiate the lifestile of the past and to comply with the dynamism of the modern lifewith the dynamism of the modern life.

The forerunnerThe forerunner was the french cook Jules Maincave, who wanted to join elements divided by prejudices with no serious wanted to join elements divided by prejudices with no serious meaningmeaning, such as: mutton fillet and shrimp sause, veal pope’s eye and absinth, banana and gruyère, herring and strawberry jelly.

The Futurists gave a stimulus to all practical and intellectual activities. The gastronomic paradoxesThe gastronomic paradoxes as well as the aesthetic ones, aimed at the moral evolutionaimed at the moral evolution: it was necessary to shake to shake the Matter to wake up the Spiritthe Matter to wake up the Spirit.

Italian cooking: Italian cooking: key historic topics key historic topics (2)

The Futurists “condemned” pastaThe Futurists “condemned” pasta, guilty to produce in the addict consumers “weakness, pessimism, nostalgic inactivity and neutralism”. They wanted to abolish the to abolish the use of fork and knifeuse of fork and knife, the traditional seasoning, weights and volumes in the recipies and wished to create new bits and to join dishes with music, poetries and perfumes, inviting Chemists to create new flavoursinviting Chemists to create new flavours.

A perfect meal needs only two things: original harmony of the tableoriginal harmony of the table(cristalware, china, decoration) absolute originality of foodabsolute originality of food. Some recipies anticipated the ItalianNouvelle Cuisine.

Italian cooking: Italian cooking: key historic topics key historic topics (3)

’’50s - ’70s50s - ’70s: cooks lived in a restrained worldcooks lived in a restrained world, handing down the recipies by knowledge (without knowing why);

’’80s80s: “Trattoria”“Trattoria”: a simple & cheap place where to eat traditionally cooked food;

‘‘90s90s: creative cookingcreative cooking (Marchesi)(Marchesi):

to reproduce traditional recipies in a lighter way. Cooks start to study theCooks start to study the

physical/chemical aspects of foodphysical/chemical aspects of food;

20002000: molecular cooking (Ferràn Adrià)molecular cooking (Ferràn Adrià):

food transformation.

Italian cooking: Italian cooking: key historic topics key historic topics (4)

TodayToday:

menu structure reviewedmenu structure reviewed: one only dish + side-dish (veggies);

quicker mealsquicker meals: frugal lunch, dinner remaining the main meal (codified recipies just for main feasts/occasions);

less caloric intakeless caloric intake, knowledge of raw materials, smaller portions, respecting the mediterranean dietrespecting the mediterranean diet;

meal balancemeal balance: diet variety, seasonal food, cooking pattern;

the webthe web: info available to all;

Industry pilot the informationIndustry pilot the information, thus influencing poeple influencing poeple eating habitseating habits.

TrendsTrends To prevent & to monitor youth obesity:To prevent & to monitor youth obesity:

in 2007 The Ministry for Health launched an information & education campaign called “Gaining HealthGaining Health" to change the lifestyle thus reducing the increasing trend in reducing the increasing trend in overweight and obesityoverweight and obesity. The individual has to become responsible of his/her own choices and the Government have to make these choices achievable;

some burroughs of Rome and some small villagescreated several protected pathways which allow protected pathways which allow

pupils to go to school by foot pupils to go to school by foot and also points where to make physical activity. Someone brings them to school by foot to avoid using a car evenfor short distances and to accustom them to walk.

Trends Trends (2)

• The Ministry for Health established eating guidelinesguidelines not only to supply a proper meal but also to teach children how to properly eatto teach children how to properly eat;

• Eating at school is strictly controlledEating at school is strictly controlled in order to give pupils the adequate energy and nutrients intake as well as high quality food;

• Attention is given to the portion size, taking in mind that “the dose makes something “the dose makes something poisonous”poisonous”, Paracelso (Swiss alchemist, astrologer and doctor 1493 – 1541).

Doses????Doses????

Trends Trends (3)

To fight against To fight against “Globesity”!“Globesity”!

Look at the

dog!!!

Australia

Belgium

Canada

Check Republic;

France;

Georgia (ex U.R.S.S.);

Germany;

Italy;Italy; Netherland;

Norway

Slovenia;

United Kingdom;

United States United States (Chairman)(Chairman)

RTG – 154: Combat ration for the NRFRTG – 154: Combat ration for the NRF

Participating Nations:Participating Nations:

started in April, 2006 - expired April, 2009started in April, 2006 - expired April, 2009.

A combat ration for the A combat ration for the

NATO RESPONSE FORCENATO RESPONSE FORCE NRF is a land/air/sea highly ready and technologically advanced force (up to

25,000 people) deployable everywhere within deployable everywhere within 5 days of notice5 days of notice and and self self sustaining for 30 days with no re-supplysustaining for 30 days with no re-supply.

It is capable of performing missions worldwide across the whole spectrum of operations. These include evacuations, disaster management, counterterrorism, and acting as ‘an initial entry force’ for larger, follow-on forces.

““First-in, first-out”First-in, first-out”

RTG – 154: the goalRTG – 154: the goal

The NATO RTG - 154, “Nutrition Science and Food Standards for Military Operations” was charged to:

• identify emerging technologies, products, and innovations identify emerging technologies, products, and innovations for combat feedingfor combat feeding, nutrition, and performance-optimizing components across various ration platforms (individual, group, and special purpose/assault rations) matched to matched to operational mission requirements of the deployed NRFoperational mission requirements of the deployed NRF;

• develop standards for nutrition, packaging, and combat develop standards for nutrition, packaging, and combat rationsrations that support the NRF deployment doctrine, mission profile, and operational flexibility to ensure to ensure nutrition, combat feeding and performance are optimized nutrition, combat feeding and performance are optimized as a combat force multiplieras a combat force multiplier.

1. Define current types and characteristics of individual Define current types and characteristics of individual rationsrations and supplements provided by each nation;

  2. Identify requirements/capabilitiesIdentify requirements/capabilities required to support

NRF (30 days); 3. Recommend nutritional value requirementRecommend nutritional value requirement for rations to

be provided to the NRF; 4. Identify which rations satisfy the NRF requirementsIdentify which rations satisfy the NRF requirements; 5. Develop a better understanding of the psychological psychological

aspects of ration consumptionaspects of ration consumption (menu fatigue, cultural preferences, stress) and their consequences on nutrition in the field;

 6. Make recommendations on ration interoperabilityinteroperability.

Programme of WorkProgramme of Work

Standards for NRF Combat Rations:Standards for NRF Combat Rations:nutritional topicsnutritional topics

Combat rations are designed to meet specific national tastes, employ different styles of packaging, contain different equipment for food preparation and use a wide variety of means of combat ration distribution. Therefore interoperability is a major topicinteroperability is a major topic.

It was agreed that the nutritional requirements of NRF nutritional requirements of NRF should be determined in order to make recommendations should be determined in order to make recommendations on the optimal values for the nutritional content of on the optimal values for the nutritional content of individual combat rationsindividual combat rations to maximize physical and cognitive performance of the NRF across the range of operational conditions. An independent SME (Wageningen University,the Netherlands) was given the work to assess the suitability of each ration, using the recommended nutritional standards as the criteria.

Data collection,Data collection,definitions and matrixdefinitions and matrix

The following nutritional characteristicsnutritional characteristics were identified and grouped in a matrix as relevant: energy, proteins, energy, proteins, carbohydrate, fats and the minerals sodium, calcium, and carbohydrate, fats and the minerals sodium, calcium, and ironiron.

Non-nutritional characteristicsNon-nutritional characteristics were divided into those that have a major impact on nutrition, and those that are more functional/operational in nature. Relevant non-nutritional variables linked to nutrition are duration of use, basis of linked to nutrition are duration of use, basis of issue, shelf life food components and accessoriesissue, shelf life food components and accessories

Characteristics considered to be of more functional & functional & operational significance are water requirements, preparation operational significance are water requirements, preparation and support requirements, heater, weight, volume, packaging and support requirements, heater, weight, volume, packaging and shipping container dataand shipping container data.

Matrix key Matrix key datadata

1. COUNTRYCOUNTRY2. POINT OF CONTACTPOINT OF CONTACT3. RATION NAMERATION NAME4. PRODUCT DESCRIPTIONPRODUCT DESCRIPTION5. INTENDED MISSIONINTENDED MISSION6. DURATION OF USEDURATION OF USE

a. Number of days of consumptionb. Limiting Factorsc. Current 30 day subsistence plan

7. BASIS OF ISSUEBASIS OF ISSUE8. SHELF LIFESHELF LIFE9. STORAGE REQUIREMENTSSTORAGE REQUIREMENTS10. NUTRITIONAL COMPOSITIONNUTRITIONAL COMPOSITION

a. Energyb. Proteinc. Carbohydrated. Fate. Sodiumf. Irong. Calciumh. Other (Optional)

11. MENUSMENUSa. Total number of menusb. Unspecified mealsc. Breakfastd. Lunche. Dinnerf. Menu cycle

12. RATION CONTENTRATION CONTENTa. Food componentsb. Accessoriesc. Water treatment

13. WATER REQUIREMENTSWATER REQUIREMENTS14. PREPARATION & SUPPORT REQUIREMENTSPREPARATION & SUPPORT REQUIREMENTS15. HEATERHEATER

a. Furnished with the rationb. Special requirements

16. PACKAGINGPACKAGINGa. Packaging of the ration or individual mealb. Packaging of internal components of the ration

17. WEIGHTWEIGHT18. DIMENSIONS/CUBEDIMENSIONS/CUBE19. SHIPPING CONTAINER DATASHIPPING CONTAINER DATA20. ADDITIONAL DATAADDITIONAL DATA21. COMMENTSCOMMENTS

Nations & rations in a lineNations & rations in a line

Nations & rations in a line Nations & rations in a line (2)

Proposed nutrition intake Proposed nutrition intake for NRF personnelfor NRF personnel

Standards for NRF Combat Rations:Standards for NRF Combat Rations: non nutritional topics non nutritional topics

It was agreed that there is a number of factors that could there is a number of factors that could either positively or negatively influence the consumption of either positively or negatively influence the consumption of individual combat rations in the fieldindividual combat rations in the field. An independent SME was contracted to:

• determine the non-nutritional characteristics likely to influence ration consumption during deployment;

• compare the non-nutrient characteristics of individual combat rations currently in use by participating nations with the recommended characteristics as above.

• develop a rationale to recommend acceptable characteristics of rations suitable for meeting non-nutritional requirements (acceptable sensory characteristics, menus, packaging, acceptable sensory characteristics, menus, packaging, portion size, energy density and feeding conceptsportion size, energy density and feeding concepts).

Non nutritional topicsNon nutritional topics

Key issues: Key issues: cross-cultural food/dietary preferences and aversions;

religious, social and gender influences;

emotions & moods;

consumer perceptions, expectations and attitudes.

Non nutritional topics: Non nutritional topics: the foodthe food

• Portion size

• Food temperatureFood temperature• Food compatibilities• Food quality, acceptance• Correlation of liking and intake• Food packaging and labeling

• Packaging effortPackaging effort• Food presentation

• Dishes & UtensilsDishes & Utensils• Food variety and monotonyFood variety and monotony• Sensory specific satiety• Interaction with choice• Food authenticity and country of origin

Non nutritional topics: Non nutritional topics: the individualthe individual

• Age• Gender• Expectations

• Religious influencesReligious influences• Traits and attitudesTraits and attitudes (Food neophobia, food

involvement, dietary restraint & variety seeking)• Cross-cultural food and dietary preferences/aversions

• CommensalityCommensality (social facilitation, social modeling)• Impact of foods on moods and emotions• Satiety

Non nutritional topics: Non nutritional topics: the locationthe location

• Location• Appropriateness• Time of day (meal patterns, grazing)• Choice• Comfort• Temperature/weather

• Eating durationEating duration (social facilitation)

• ConvenienceConvenience (effort, time)• Meal components (hot and cold meals, food/meal

appropriateness) • Price, value and free food

InteroperabilityInteroperability

The interchangeability of material used by different Countries without the risk of operational difficulties which could mean soldiers not eating enough of the right nutrients to sustain health and performance in a broad mix of operational mission requirements.

What if personnel of one Country are What if personnel of one Country are provided with another Country’s combat provided with another Country’s combat

rations which is not consumable?rations which is not consumable?

(no cutlery, no heater, different tools, different pallets, different language).

Rations interoperabilityRations interoperability

Rations interoperability Rations interoperability (2)

Ration picsRation pics

Ration pics Ration pics (2)

Ration pics Ration pics (3)

Ration pics Ration pics (4)

•The lightestThe lightest•The smallestThe smallest•The cheapestThe cheapest

•The most palatableThe most palatable•The longest shelf life The longest shelf life •The easiest to be eatenThe easiest to be eaten

Combat Ration: Combat Ration: how it how it hashas to be to be

Conclusions Conclusions

Designing one universal combat rationDesigning one universal combat ration which suits all NATO forces represents a great challengerepresents a great challenge even though nutritional requirements are identical for all countries.Cultural differences would challenge the development of a combat ration that would be acceptable to the troops of all NATO nations.

The data matrix shows some gaps in interoperabilityThe data matrix shows some gaps in interoperability, strongly suggesting that careful planning will be needed to careful planning will be needed to make sure that every combat ration can be consumed make sure that every combat ration can be consumed adequatelyadequately and meets the specific military requirements of troops in the field, depending on the nature of the mission and the ancillary equipment normally taken into the field by the troops who constitute the particular NRF.

ConclusionsConclusions (2)

No single NATO combat ration could meet all requirements at the No single NATO combat ration could meet all requirements at the present timepresent time. Designing one universal combat ration which suits all NATO forces and fulfils every operational requirement is not considered to be the best solution.

The risk of supplying sub-optimal subsistence in the field can be reduced by NRF commanders selecting the ration which is the most selecting the ration which is the most appropriate to the operationappropriate to the operation taking into account the climatic conditions, the supply chain and, importantly, the specific needs of the consumer and the expectations and tastes of the NRF soldiers.

STANAG 2937STANAG 2937 (which defines requirements for combat rations including nutritional content, shelf life and packaging) need to be need to be revisedrevised (actually there is no collaborative project work or research within NATO with regard to combat ration development, feeding concepts or logistics).

RecommendationsRecommendations

• It is recommended the raising of collaborative projectsraising of collaborative projects conducting research into combat ration development, nutrition, feeding concepts and interoperability and that NATO COMEDS convene a panel of subject matter experts to conduct some of this work;

• It is recommended that a specialist NATO group study the logistics a specialist NATO group study the logistics capability within NATOcapability within NATO;

• It is recommended that the output of RTG 154 should be translated into the output of RTG 154 should be translated into a manuala manual and user-oriented documentation;

• It is recommended that the data matrix be continually updatedthe data matrix be continually updated to continue to have relevance to NRF commanders;

• It is recommended that the work of the RTG 154 be continued in an the work of the RTG 154 be continued in an expert panelexpert panel;

Recommendations Recommendations (2)

• It is recommended that further research be undertakenfurther research be undertaken in order to optimize future ration design to align nutritional and functional capabilities and technologies with operational mission requirements;

• It is recommended that revision of STANAG 2937 be revision of STANAG 2937 be consideredconsidered taking account the nutritional standards review;

• It is recommended that this report be distributed widely to this report be distributed widely to heighten NATO and NRF awareness of its contentheighten NATO and NRF awareness of its content;

• It is recommended that a handbook be developeda handbook be developed for military leaders and a user manual/guideline for individual combat rations based on the information in the report.

Did I deserveDid I deserve an invitation an invitation for another for another

R&DA meeting?R&DA meeting?

Commander (Navy) Alessandro PINIGeneral Directorate for Supply & General Services

Italian Ministry of DefencePiazza della Marina 4

00196 Rome, ItalyTel: + 39 - 06 36803800Fax: + 39 – 06 36803884

spp@commiservizi.difesa.it

www.commiservizi.difesa.iwww.commiservizi.difesa.itt

For info about Italian feeding For info about Italian feeding system, combat/surviving system, combat/surviving

rations:rations:

Feeding: the last contractFeeding: the last contract

387387Units/Units/

CommandsCommandsall over the all over the

CountryCountry

Army: 258

(67%)

Navy: 37(10%)

Air Force: 92(23%)

Company obligationsCompany obligations

• Food purchase, preparation, transport, distribution (self-serve or at table);

• supply of crockery, trays, cleaning materials, tray-covers and napkins;

• cleaning, tidying, maintenance of premises;

• disposal of waste/exhausted oils;

• compliance with HACCP/ISO 9001:2000;

• to ensure personnel expenses, training, caring.