An official website of the United States government
Here's how you know
A .mil website belongs to an official U.S. Department of Defense organization in the United States.
A lock (lock ) or https:// means you’ve safely connected to the .mil website. Share sensitive information only on official, secure websites.

Home : Media : News : Article View
NEWS | Feb. 8, 2019

Navy Food Service Uses Design Thinking to Revolutionize Processes

By Kathy Adams, NAVSUP Office of Corporate Communications

MECHANICSBURG, Pa. -- Naval Supply Systems Command (NAVSUP) held an event May 2-5, 2016, that brought together experts and stakeholders in Navy Food Service to identify innovative solutions for Sailors in their food service experience.

The Tactical Advancements for the Next Generation (TANG) event employed the design thinking process, a goal oriented human-centered approach drawing on team creativity and interactions.

"I was a Food Service Officer when I started in the Navy," said Rear Adm. Jonathan Yuen, commander, NAVSUP and chief of Supply Corps. "So I know how important food is to the Sailor. This TANG is about generating new ideas to revolutionize Navy Food Service."

The Navy Food Service TANG was co-sponsored by NAVSUP and Commander, Naval Installations Command (CNIC). The TANG event brought together culinary specialists, Supply Officers, and customers from sea and shore based galleys, training organizations, and other commands. Over the course of the TANG event, between 80 and 90 participants collaborated to co-create solutions to food service challenges across the fleet.

"It is important to have our culinary specialists (CSs) and the Sailors they support together to collaborate on the future of Navy Food Service," said Lt. Cmdr. Keith Capper, director, Navy Food Service. "Ideas that ultimately emerge from this event may be seen at a base near you in the future, both afloat and ashore."

Five themes emerged during the TANG: Growing the Future of Navy Food, Amplifying the CS Rate, Maximizing Sailor Readiness, Building Sailor Centered Dining Experiences, and Revolutionizing Food Service Operations. 

"There were many tremendous ideas that were discussed this week," Capper said. 

TANG participants worked in teams to brainstorm and conceptualize an idea, and then built a "prototype" of the concept. The prototypes were presented to the group for feedback. Ideas included ways to get fresher produce afloat, different ways for CSs to get training and opportunities, seamlessly integrating health and nutrition information tracking with food options on the galley service line, and ideas for mobile apps and state-of-the-art technology.

The solutions presented during the event will be analyzed and presented to Navy Food Service leadership for implementation. To close the event, Yuen talked about how this TANG produced many good ideas, some from outside the CS community.

"I appreciate all you've done this week," said Yuen. "I heard what you said and I believe good ideas come from everywhere. It is possible to integrate some of your ideas both afloat and ashore."

Prior to the TANG event, research was conducted in the field, encompassing food service experts inside Navy, in academia, and in private industry. Best practices and experiences were analyzed and will be incorporated into an "insights" document of key findings and recommendations following the TANG event.

NAVSUP's mission is to provide supplies, services, and quality-of-life support to the Navy and Joint warfighter. With headquarters in Mechanicsburg and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP oversees logistics programs in the areas of supply operations, conventional ordnance, contracting, resale, fuel, transportation, and security assistance. In addition, NAVSUP is responsible for food service, postal services, Navy Exchanges, and movement of household goods.

For more news from Naval Supply Systems Command, visit