More than 70 installation Air Force Services Center and industry culinary experts gathered in Dallas April 11-13 to discuss current and future Food 2.0 dining operations with the goal of delivering better, faster menu options to patrons.
With the Food 2.0 Owners Summit held in an innovative kitchen environment, attendees had the opportunity to see demonstrations of state-of-the-art culinary equipment and to taste food prepared by seasoned chefs.
Food 2.0 is a part of the AFSVC's Healthy Food Initiative, which delivers improved, healthier food options for Airmen, Guardians and any other patrons who can access an installation, said Jim Krueger, AFSVC's Department of the Air Force Food and Beverage Division chief.
"We modernize dining facilities and upgrade food options to deliver tasty food when, where and how Airmen and Guardians need it," said Jim Gill, AFSVC Food 2.0 portfolio management chief.
This includes "finish in front" service stations like personalized pizza and deli stations, innovative technology to prepare menu items fast and fresh while patrons wait, and robust stations like breakfast yogurt bars, salad bars, and "grab-and-go" meals and snacks.
The DAF has 43 Food 2.0 locations across 27 installations, and the next rollout is Davis Monthan Air Force Base, Arizona, this summer. Additionally, the food team is in the planning stages to convert another seven installations to Food 2.0 operations.
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