
Episode #29
The Navy is taking a fresh look at how everyday life affects readiness, one test case starts in the dining hall
Many of today's sailors are between 18 and 24 years old and Navy leaders are rethinking whether traditional shore-side dining facilities still meet their expectations. A pilot program in Gulfport is built around more choice, fresher food and a greater focus on nutrition. Here with the details is Capt. Tate Metlen, Installation Commanding Officer of Naval Construction Battalion Center, Gulfport. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

