Feeding the forces
From farms to the frontlines
“An Army Marches on its Stomach” — Napoleon
I wanted to share not only my pride of being an American patriot, but to share insights to a domain of the armed forces many may not be so aware of — a domain I now have more respect and understanding of than ever before after having gotten extensive exposure to farming, agriculture and food systems and the people involved with it. I worked for Bayer Crop Sciences (formerly Monsanto Company) for 18 months, speaking to Ag experts, scientist, policy makers, cattle ranchers, dairy farmers and crop farmers from across the US. As a Wisconsin born and raised kid, farming was and has always been a big part of life growing up. My fascination and appreciation for this component of Midwest living has only continued to grow ever since.
Working with the U.S. Navy as a civilian fitness specialist from the summer of 2012 to fall 2017 — I took part in the 3 month international Navy exercise with USS Ronald Reagan in 2013. I was then deployed for 8 months to 5th fleet with the USS Essex in 2015. These five years and change with 26 months of that time aboard ships, gave me firsthand experience of life at sea and what it takes to feed a crew of 3,000 to 4,000 people for seven to eight months. In another past professional role, I was able to visit and see part of the 2 percent of Americans who comprise the U.S. farm system and put food on the tables of the other 98 percent of us Americans.
This dual insight positions me in a unique place to see the connections between the U.S. military and the American farming industry. After some source digging, phone calls, emails and some good reading, I felt compelled to show how exactly the U.S. armed forces have largely been made to be the superpower they have been and remain today due to this country’s innovative, adaptable and robust industrial food production capability.
The logistical, economical, technological and nutritional means that enable our farmer growers and manufacturers to support US troops across all service branches has allowed America to feed its men and women of the armed services and the civilian sector in a manner unmatched by almost any nation. The U.S. has been a beacon of military might since World War II, and this is largely due to the resilience of a food system that depends largely on the ability to grow and produce food in the most efficient way possible.
This means ensuring all combat-level armed forces members are well-fed and that no decline in the civilian sectors has an impact on the food system. Excerpt from the book by Lizzie Collingham, The Taste of War:
Indeed, securing a food supply became a central preoccupation for the governments of the all the countries drawn into the conflict of WWII. Growing, transporting and distributing food took up resources such as manpower, raw materials and fuel, which particularly in the context of total war, were potentially valuable in other areas of the way effort. However, the human need for a relatively fixed number of calories and nutrients in order to function meant that every sector of the war economy relied on the food sector. If the food supply failed, this would impact not only the troops but also on the war industries and more diffusely on civilian morale. Food was and is the basis for every wartime economy.
Successfully fighting a war on the ground, at sea or in the air takes support by a well-orchestrated civilian home front. And that takes energy — many kinds of it. But the root source of that energy is calories — food calories to sustain men and woman working in the manufacture of weapons, munitions, airplanes, tanks, explosives, gear, etc. This calorie demand was far more significant during WWII with far more manual labor involved compared to today’s heavy reliance on automation. Even with the rapid and ever-developing advancements in modern militaries, the central piece of warfare — human capital — remains the same, and it also has undergone a level of improvement like never before.
The physical fitness, health, tactical proficiency, resilience and mental fortitude of the modern day Soldier, Marine, Sailor, Seabee or Airman remains the cornerstone of a successful military force. How that force is fed, supported and trained is critical to their effectiveness.
How and Where it All Began
Excerpt from The Taste of War:
During WWII, all combat nations were eager to harness the new science of nutrition in order to maximize the efficiency of food distribution in order to squeeze as much physical labor as possible from the soldiers and civilians. Obscure nutritionists suddenly found themselves in positions of power within the government and the military and were able to exert varying levels of influence on food policies. A minor revolution occurred during this time in the U.S. understanding of food as a tool in maintaining the health and fighting capacity of soldiers, which triggered significant changes in the way solders were fed.
This in turn impacted on various technologies, and significant progress was made in the processing, fortification, packaging and transportation of food. Most significantly, the democratic government acknowledge that in return for the sacrifices, soldiers and civilians made in order to win the war, it was the responsibility of the government to safeguard the food supply and provide an adequate diet for the whole population. This resulted in food policies in America which were designed to benefit the welfare of the entire nation, not simply those directly contributing to the war effort, as many other opponent nations shortsightedly did with sometimes disastrous outcomes of unbalanced food distribution among its people.
In 1933 to 1936, President Roosevelt’s New Deal not only addressed the problem of the Great Depression, but also led the U.S. government into placing its faith in science, and agriculture research had begun to yield results, which the agricultural extension officers of the New Deal spread among farmers. Whereas a boom was beginning in the U.S. for farmers, for many opponent nations of WWII, wartime conditions created a new set of problems which a weakened or struggling agricultural sector would struggle or fail to overcome.
Actions and Innovations
Conditions of war create internal competition for resources of all combatant nations involved — a competition that agriculture often struggles to win. I feel the U.S.’ track record since of adaptability since WWII to meet the increased needs of its armed forces efforts is one of the hallmark attributes that has powered its military success.
Such focus of scientific innovation can be seen clearly in the accelerated progressed placed in military field rations, which is just a small piece of the military-industrial-food complex big picture that took hold since WWII.
Here’s a timeline of U.S. military field rations in the 20th century and today:
The original meal-combat-individual (MCI), referred to as a “C-Ration,” was first developed in WWI, improved slightly by WWII and remained status quo during the Korean and Vietnam wars to supply individual meals instead of a one-day supply of food containing only 1,200 calories. Over the subsequent years, the newer C-Ration received several improvements, including a variety of 12 meals offerings, shelf-stable canned fruit and a cake-type dessert.
In 1983 the meal-ready-eat (MRE) becomes the “go-to” field ration of the U.S. armed forces. A wet-packed unit consisted of heat-processed, shelf-stable food components that required no preparation. Twenty-four menus are available.
In 1994 both the Meal, Cold Weather (MCW) and Long Range Patrol (LRP) This was an improvement over the earlier LRP packet, which had to be boiled or soaked in a canteen cup or other cookware.
As of 2007 the military developed the First Strike Ration (FSR) — a compact, eat-on-the-move assault ration designed for use during initial periods of high intensity, highly mobile combat operations. The FSR is substantially reduced in weight and size while enhancing soldier consumption, nutritional intake and mobility.
At present day, top-tier military researchers are developing further improvements in field rations. Currently in development is a Close Combat Assault Ration (CCAR) that is even smaller, lighter, more portable and practical in the field, yet tastes better while containing as much or more nutritional value than its predecessors.
Going back to the end of WWII, the robust food systems still in place from war efforts had strong utility and appeal in the greater public eye, as well as that of manufacturing and retail markets. Canned food, for example, was originally designed for soldiers and travelers who could not always access a freshly cooked meal. Surplus provisions were sold in supermarkets, and manufacturers — mostly to ensure their own survival — began marketing canned and other packaged foods to middle class civilian consumers as items that would facilitate their busy lifestyles. Eventually, “instant” food was democratized through mass production, becoming a generic and inexpensive part of American life. The U.S. military developed many of the technologies currently used in the food industry — including a plethora of the processed products we consume — in its quest to provide sufficient combat rations to soldiers. Manufacturers adapted these foods to the civilian market, not only strengthening the military-industrial complex, but also transforming the national palate and creating new foodways based on processed cheeses and canned meat products. Clearly, the degree to which the U.S. military has shaped the American diet cannot be underestimated.
Feeding a Warfighter
Across the armed forces’ various branches, duties, specialties and environmental conditions, calorie demands have been shown to vary widely. But considering the sheer number of active duty men and women around the world in times of relative peace, one can only imagine what those demands may look like in a time of large-scale warfare. Research shows that daily calorie demands can range from a meager 2,800 per day for men and 2,500 for women aboard a U.S. Naval ship to as high as 5,000 per day for Army Rangers and MARSOC units of Special Operations — where extreme temperatures and terrain are often involved in missions lasting several days or weeks(2,4,6,7,8). Even the training and preparation needed to support these groups can reflect calorie demands just as high as in active combat conditions. U.S. Navy SEALS are documented to need 4,500 kcals per day or more to meet energy demands of basic underwater demolition training(1,3,5).
I wanted a better look at the current demands the armed forces have to feed recruits going through basic training or during Navy ship deployment periods, so I did some homework to find out how much consumption of staple foods the Army, Navy, Marines and Air Force have at selected installations or ships in the U.S. What staggered me the most was not the volume of foods needed to nourish and sustain these individuals, but the fact that the growers and producers behind that supply are what enable it. It’s that aforementioned 2 percent of Americans who are largely the source of this robust capacity to support the many mouths being fed every year at these locations and others like them.
USS Boxer Amphibious Assault Ship: 2016 Deployment Period (8 months) Consumption for crew of ~3,000 Marines and Sailors.
Provided by USS Boxer’s Food Services Officer, CW02 Adam Sutton
- Beef, all types 10,621 lbs
- Chicken, all types 80,900 lbs
- Tuna, water packed 7,579 lbs
- Eggs, shell on 416,040
- Bread 7,563 loaves
- Milk 18,168 gallons
- Cheddar Cheese, shredded 9,920 lbs
- Yogurt 44,448 indiv. units
- Potatoes, all types 48,024 lbs
- Apples 37,956 lbs
- Bananas 33,962 lbs
- Oranges 19,151 lbs
- Tomatoes 13,525 lbs
- Onions 16,062 lbs
- Baby Carrots 9,031 lbs
- Whole Corn 13,611 lbs
- Rice 32,820 lbs
Scott Air Force Base, Belleville, IL. Services ~7,900 active duty and reservist and guard members
Provided by Food Services Director Robert Jones from calendar year 2017
- Beef, all types 248 lbs
- Pork, all types 205 lbs
- Chicken, all types 520 lbs
- Eggs 128 dozen shelled: 160 lbs liquid whole eggs, 80 lbs egg whites
- Bread 32 white loafs, 32 wheat loafs, 32 (12 pack) hamburger buns, 12 (8 pack) hot dog buns
- Milk 8 cases 2%, 8 cases nonfat, 32 cases chocolate (40 x 8 oz count/case), 16 gallons Vitamin D
- Soy Milk 16 cases of 18-count soy vanilla, 16 cases of 18-count soy chocolate (8 oz serving)
- Cheese, all types 220 lbs
- Yogurt 24 lbs bulk bags
- Potatoes 200 lbs
- Apples 80 lbs
- Bananas 120 lbs
- Tomatoes 80 lbs regular, 40 lbs cherry
- Onions, all types 150 lbs
- Corn, frozen cut 48 lbs
Naval Station Great Lakes, US Navy enlisted boot camp installation, 35–40k recruits/year. An additional 10–11k attend and complete “A-school” after boot camp
Provided by PAO John Sheppard for calendar year 2017
- Apples, fresh 2,064,689 units
- Bananas, fresh 810,720 lbs
- Beans, assorted frozen & canned 207,999 lbs
- Beef products, assorted 307,781 lbs
- Bread, assorted 330,202 lbs
- Carrots, fresh & frozen 94,896 lbs
- Cereal, cold 487,648 lbs
- Oatmeal, packs 567,888 portions
- Cheese, assorted 126,424 lbs
- Chicken, assorted 733,806 lbs
- Corn, assorted 108,563 lbs
- Eggs, liquid 354,570 lbs
- Eggs, shell on 423,900 lbs
- Fish, Salmon, Pollock & Cod 329,430 lbs
- Ham, assorted 115,182 lbs
- Milk, assorted 193,503 gallons
- Onions 40,828 lbs
- Oranges, fresh 779,841 lbs
- Pork 227,192 lbs
- Potatoes 298,758 lbs
- Rice, assorted 221,960 lbs
- Tomatoes 135,621 lbs
- Tuna Chunk, light in water 65,056 lbs
- Yogurt 3,926,916 indiv. units
USS Theodor Roosevelt Aircraft Carrier: 2016–2017 deployment period (8 months) holding ~5000 Sailors and airwing members. Data provided by command Food Services Officer.
Ground Beef : 13,260 lbs
Diced Pork: 2,528 lbs
Raw Chicken Breast: 16,940 lbs
Tuna: 666 packages (3 lb water packed)
Eggs: 496 cases (48 eggs per case)
White Bread: 327 packages (loaf count N/A)
Milk: 437 count (gallon count N/A)
American Cheese: 1,652 lbs
Yogurt: 414 cases (40 cups per case)
Fresh Potatoes: 4,940 lbs
Red Apples: 2,800 lbs
Bananas: 2,900 lbs
Oranges: 3,960 lbs
Tomatoes: 2,340 lbs
Yellow Onions: 3,000 lbs
Carrots: 663 lbs
Frozen Beans: 384 packages (5 lb packs)
Canned Corn: 390 cans (40 oz cans)
Sweet Cereals: 113 cases (3 boxes per case)
Healthy Cereals: 45 cases (3 boxes per case)
Parboiled Rice: 563 bags (5 lbs each)
Jasmine Rice: 293 bags (5 lbs each)
Final Thoughts
It becomes clear to me that during times of war, how well a country can supply its military forces and civilian population with quality food, in appropriate volumes, is crucial to success. The U.S. has done this very well through concerted policy action, government support, science and nutrition innovation, agricultural advancements and civilian industrial robustness.
I’ve lived aboard a U.S. aircraft carrier at sea as it took on several hundred thousand pounds of fuel and hundreds of food pallet stores within an eight to 10-hour period via horizontal transfer or airdrop. That, and the ship refueling at sea were two of the most impressive things I ever saw during my on-board working residence there. Watching a massive, floating hunk of steel become a floating Costco with hundreds of sailors working efficiently to take on, record and stow a month’s supply of provisions in just a working day’s time never ceased to amaze me as to the capacity of the Navy’s ingenuity and sufficiency.
This appreciation and identification for food as critical for military strength was well known after WWII. Paraphrased from The Taste of War:
In 1945 the United States War Food Administration summed up the importance of food as a ‘weapon of war.’ As such, it ranks with ships, airplanes, tanks and guns. Food, particularly American food, has been especially crucial in the present war, because it has been essential to the fighting efficiency of our allies as well as our own military forces and has been required to maintain colossal industrial productivity here and in our allied countries. Modern war demands enormous food production, not only for the consumption by huge forces on land sea, but for consumption by the personnel employed in war industries, in transport, and in related occupations. The United States’ ability to fill this need for food gave it a hold over its allies and an advantage over its enemies.
Sources
Tharion, W. (2005) Energy Requirements of Military Personnel., Appetite, 44, 47–65.
Mountain., S., and Young., A. Diet and Physical Performance., Appetite 40, Vol 40, p. 255–267, 2003.
