As Thanksgiving approaches, Navy Culinary Specialists (CS) around the world are preparing to serve sailors a healthy variety of traditional fare.
This year, the Navy plans to serve an estimated 105,000 pounds of roast turkey, 24,000 pounds of stuffing, 54,000 pounds of mashed potatoes, 20,000 pounds of sweet potatoes, 5,000 pounds of cranberry sauce, and 4,500 gallons of gravy.
In support of the Navy’s ongoing Go for Green nutrition awareness program, the food offered in shore and ship galleys during Thanksgiving will be labeled to encourage healthy food choices; green (eat often), yellow (eat occasionally), and red (eat rarely), along with a salt shaker graphic to measure sodium content. The food classification is based on calories, total fat, cholesterol, and sodium content. Go for Green encourages healthier food and beverage selections to support peak physical and cognitive performance of sailors. The Navy food service team takes professional pride in their quality service and important contributions to fleet health and readiness.
The combined leadership of Camp Lemonnier, Djibouti, Combined Joint Task Force-Horn of Africa, and U.S. Embassy Djibouti staff, serve a Thanksgiving meal to forward-deployed service members, civilians, and contractors, Nov. 22, 2018.
(U.S. Navy photo by Mass Communication Specialist 1st Class Shannon D. Barnwell)
About 7,000 Culinary Specialists serve in our Navy today. They receive extensive training in culinary arts, hotel management and other hospitality industry areas. Culinary Specialists provide food service, catering and hospitality services for sailors, senior government executives, and within the White House Mess for the President of the United States.
They are responsible for all aspects of the shipboard mess decks and shore duty living areas, and are vital to maintaining high crew morale on ships, construction battalions and shore bases.
This article originally appeared on United States Navy. Follow @USNavy on Twitter.