Marine Corps Field Feeding Program

Marine Corps Reference Publication (MCRP) 4-11.8A, Marine Corps Field Feeding Program, provides guidance for commanders, staffs, logisticians, food service officers, supply officers, food technicians, mess chiefs, and food service Marines. It describes the Marine Corps' food services support operations in an expeditionary environment, and incorporates procedures developed during the Marine Corps Combat Development Command food service quick response study and field trials. Tactics, techniques, and procedures from other Service manuals that apply to Marine Corps operations have been incorporated to provide comprehensive, informative coverage of food services operations in the Marine Corps.

Marine Corps Reference Publication MCRP 3-40G.1 (Formerly MCRP 4-11.8A) Marine Corps Field Feeding Program 2 May 2016 The Marine Corps field feeding program (MCFFP) consists of the right mix of personnel, rations, equipment, and training in order to support the Marine air-ground task force (MAGTF) commander's expeditionary maneuver warfare and peacetime feeding requirements.

AR 30-22 07/24/2012 ARMY FOOD PROGRAM , Survival Ebooks

Food is fuel for the Soldier. Providing nutritious and high quality subsistence to Soldiers is paramount to the Army's success and mission accomplishment on the battlefield. Field feeding directly affects the morale, combat effectiveness, and health of the combat Soldier. The objective of the Army Field Feeding System (AFFS) is to provide Soldiers the right meal at the right place at the right time. Achieving this objective is an ever-evolving challenge because of modular force packaging that supports brigade-centric operations. The Army tailors modular force components based on the scope of the Army or joint mission. The modular Army force is faster, more agile and adaptive, multifunctional, lethal and capable of conducting full spectrum operations. Class I operations and field feeding systems must continue to evolve to ensure Army food service operations continue to serve as a ready and relevant force component. This Army tactics, techniques, and procedures (ATTP) provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. Commanders, logistic staff planners, food advisors, Class I managers, food operations managers, subsistence supply handlers, and food service specialists are the intended audience for this manual. Because no two missions are the same, personnel must adapt the doctrine in this manual to fit the needs of the given situation and mission. Since this manual was last published, the Army has conducted many combat and stability operations that have greatly affected the way Class I is provided to Soldiers. This manual incorporates these lessons learned. Where appropriate, this manual references other food service doctrinal publications, such as Army Regulation (AR) 30-22, Department of the Army (DA) Pamphlet 30-22, and field manual (FM) 10-23-2. Army Food Program policy and operational procedures are also contained in these publications and should be used in conjunction with this manual to plan and conduct field food service and Class I operations during field training exercises, operational deployments, and contingency operations. Part one of this manual provides an in-depth overview of the AFFS, modular subsistence sustainment, personnel responsibilities, and Class I supply planning considerations. Part two of this manual discusses the Army family of rations and field kitchen equipment. Both areas continue to evolve based on current and future military operations. Part three of this manual provides guidance and operational procedures for field kitchen operations, Class I supply operations, and contingency operations (CONOPS). In the appendixes are several checklists that provide additional Class I supply and food service training, planning, and maintenance guidance.

The goals of this project were to define, develop and evaluate alternatives to the present M48 field feeding system employed by Army medical units in training and combat. These alternative system designs would not only eliminate the major problems and deficiencies associated with the M48 system, but would be capable of being implemented in the near future without engaging in a major research and development program. To this end, various modifications of two recently developed combat food service systems for the Marine Corps and the Army, the XM-75 and the MKT, in combination with several ward delivery options were considered. An operational evaluation was conducted at Fort Sam Houston in June 1977, under simulated field conditions, to assess their performance and effectiveness and to provide a basis for establishing the preferred alternatives for the different medical units. The result has been to recommend the modified XM-75 system for Combat Support Hospitals, and the reduced XM-75 for non-hospital medical units operating in the forward division area. (Author).

As part of the Operations Research and Systems Analysis study of Field Feeding for the Army and Marine Corps, a variety of Behavioral Sciences studies were undertaken dealing with consumer attitudes toward food and with the food service workers' view of field feeding. Survey and interview techniques were used, and all data were collected during military field training exercises. Specific findings are presented in the areas of food likes and dislikes, quantity of food served, human factors engineering of field equipment, attitudes of food service workers, and salience of each factor.