Guide for farmers markets on military installations - This guide is a collaboration between the Healthy Base Initiative and the Department of Agriculture's Agricultural Marketing Service, in partnership with Wholesome Wave. This comprehensive online manual explains how to successfully establish and operate farmers markets on military installations.

Culinary Institute of America recipe book - The recipe guide was produced for commercial food service operations in support of the Healthy Food Preparation course led by the Culinary Institute of America at multiple Healthy Base Initiative installations in 2014. Certain items listed in this guide may not be in the Defense Logistics Agency Troop Support Subsistence catalog or the Non-appropriated Fund Prime Vendor catalog currently in use. Please contact your appropriate headquarters to determine if using locally procured items or adding ingredients to the prime vendor catalog through the proper protocol is the appropriate course of action for ensuring adequate ingredient availability.

Go for Green - Go for Green is a joint-service nutrition education and promotion program sponsored by the Department of Defense for the military community. Foods and beverages are labeled by colors - green, yellow and red - and sodium content - low, moderate and high - to help community members choose the foods that best fuel their bodies and minds.

Human Performance Resource Center - The center's human performance optimization website is for U.S. warfighters, their families and those who support them. The goal is total force fitness: warfighters optimized to carry out their mission as safely and effectively as possible.

Cornell University Food and Brand Lab - Using behavioral economics, the lab explores how small, low-cost changes in food service outlets can encourage individuals to choose healthier foods.

The President's Council on Fitness, Sports and Nutrition - The president's council engages, educates, and empowers all Americans to adopt healthy lifestyles, including regular physical activity and good nutrition. The council is made up of athletes, chefs, physicians, fitness professionals and educators who are appointed by the president to serve in an advisory capacity through the secretary of health and human services.

Centers for Disease Control and Prevention's Health and Sustainability Guidelines for Federal Concessions and Vending Operations - In support of General Services Administration's actions to increase healthy and sustainable food and beverage options and operations at federal workplaces, the Department of Health and Human Services and GSA worked collaboratively to create these guidelines, which propose specific food, nutrition and sustainability guidelines to complement the GSA procurement principles.

Fit Pick Standards - Fit Pick, the vending industry's signature nutrition outreach initiative, launched in 2005. Some 15,000 American organizations - schools, hospitals, workplaces and all branches of the military - are now participating in the program.

Health and Human Services Dietary Guidelines for Americans 2010 - Released on Jan. 31, 2011, the guidelines emphasize three major goals for Americans: Balance calories with physical activity to manage weight; consume more of certain foods and nutrients, such as fruits, vegetables, whole grains, fat-free and low-fat dairy products, and seafood; and consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains. The anticipated release of the 2015 guidelines is late 2015 or early 2016.

Food and Drug Administration's menu and vending machine labeling requirements - The Food and Drug Administration, or FDA, finalized two rules requiring that calorie information be listed on menus and menu boards in chain restaurants and similar retail food establishments, as well as on vending machines.


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