Transforming Military Food Programs

I was at Ford Carson, sorry, Stackhouse Bistro,

which is another one of Robert Irvine's projects,

and they were getting, and this is in Colorado,

they were getting about three or four hundred soldiers in there a day,

two-thirds of the food was being thrown out,

now they're getting four to five thousand soldiers in there every day,

and none of the food is thrown out.

Contracts require that the food be eaten

where they don't have to pay for it,

and Robert Irvine is a genius,

you know, he started out his life as a chief procurement officer for the British Navy,

and then he became a television chef,

so he's got all of those skills that we need

to transform our military food program and make it align with the new food pyramid.