Hyde Park, NY – Building on the success of an initiative that launched in 2018, The Culinary Institute of
America’s partnership with United States Air Force foodservice operations
is really taking off. Through the , the CIA has been working with the Air Force to improve both the
taste and health value of the food our nation’s airmen and women eat.
A consulting team consisting of former CIA faculty members,
along with alumni chefs and dietitians, has been working closely with the Air
Force’s foodservice team. They analyzed and revised more than 700 recipes,
created a new 28-day meal plan, and elevated serving stations at facilities to
provide fresher, healthier, and more contemporary dining options.
For the program’s second phase, CIA Consulting will be
working with the Air Force Club team to begin offering healthier foods in
off-duty locations as well.
“I was jumping for joy as if I had hit the lottery with
good, clean food,” said Airman Elizabeth Jackson after eating at the revamped
Aragon Dining Facility at Peterson Air Force Base in Colorado Springs, CO. “Nutrition
is such a big, big thing when it comes to health and longevity and quality of
life. Please make this permanent.”
Upgraded menus incorporate more bean, whole grain, and
vegetable options, and include specialty salads, wraps, and breakfast grain
bowls.
The effort is part of the Department of Defense’s “Go for
Green” (G4G) initiative, encouraging members of the armed forces to make proper
food choices for optimal performance. Go for Green has been around since 2011,
and when it came time for an update, the USAF came to the CIA.
“The approach we are taking with the Air Force is consistent
with the CIA’s plant-forward strategy,” says Chef David Kamen,
assistant director of CIA Consulting. “Servicemen and women across all branches
are looking for more and healthier options. Our work with the USAF will
directly and immediately translate through the Department of Defense to the
other service branches as a model for feeding the troops.”
Through the first year of this partnership, the CIA has
trained 150 service members and civilian foodservice managers at American air
bases in the United States, Germany, and Japan.
CIA Consulting is the industry complement to the college’s
degree programs. Leveraging the expertise and diversity of the entire college
faculty, it provides training, professional development, and customized
business solutions for food manufacturers, restaurants, retail, and
non-commercial operators.
The CIA’s relationship with the U.S. military goes back to
the college’s founding in 1946, when it was created to provide training to veterans
returning from World War II. The college later began customized training to
active service members of all five branches of the armed forces, and the Air
Force and Navy have been sending their Hennessy Trophy and Ney Award winners to
the CIA for special training since the 1970s. Backed by the benefits of today’s
Post-9/11 GI Bill and Yellow Ribbon Program, the CIA now has almost 200
veterans and dependents enrolled in its degree programs.
Photo Captions and Hi-Res Images:
Top Photo: Chef
Lisa Brefere of the CIA Consulting team presents
healthy breakfast options at a Unites States Air Force dining facility at
Robins Air Force Base in Georgia. The Culinary Institute of America is working with
USAF foodservice operations to improve both the taste and health value of the
food served to service members. (Photo
credit: CIA/Corrie Clark)
Photo 2: American
service members at Spangdahlem Air Force Base in
Germany learn about healthy eating from Chef Lisa Brefere of the CIA Consulting team. The Culinary Institute of America is working with
the US Air Force as part of the Department of Defense’s “Go for Green”
initiative, encouraging proper food choices. (Photo credit: CIA/Corrie Clark)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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