Page 275 - 2020 Defence White Paper

meals, thus providing a wide variety of food to servicemembers.
In 2019, the scope of the Meal Innovation Project –which recorded high satis-
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faction among servicemembers–has been further expanded to provide brunch
services from two units to all units; the number of meals other than those provided
at military food halls (food trucks, dining out, etc.) has also been increased from
twice a year to four times a year. In 2020, units with reduced amount of food waste
were allowed to carry out additional Meal Innovation Projects. Civilian cooks are
stationed in all kitchens regardless of the size of the kitchen to improve the taste
of meals for servicemembers. This is expected to open up positions in the combat
service support field for the private sector thereby creating more jobs.

[Chart 7-7] Civilian Cooks in the ROK Armed Forces
(Unit: persons)
Year 2013 2014 2015 2016 2017 2018 2019 2020
Total 1,547 1,586 1,721 1,767 1,841 1,903 1,982 1,987
Increase 74 39 135 46 74 62 79 5
Operating 140 or 130 or 120 or 110 or 100 or
standards more more more more more 90 or more 80 or more
(No. of users)

Automatic mess tray Mess tray scanning Stewed ribs Stir-fried Shredded
scanning before and before and after meals 139g zucchini radish salad Chapter 7
after meals 198kcal 34g 29kcal 39g 18kcal
Cookies
36g 183kcal
Spinach soybean
paste soup
210g 37kcal
Accurate measurement Data Brown rice
of leftover foods per user processing 205g 298kcal
/ side dish and provision
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The project is
Automatic meal measuring system Automatic meal measuring scanner
autonomously
implemented according
to the conditions of each
unit by means such as
From 2019 to 2020, the MND operated a pilot "automatic meal measuring system", providing brunches, meals
capitalizing on artificial intelligence (AI) and 3D scanners, for the first time at a other than those provided
at military food halls (food
single unit. The actual amount of consumption and the amount of leftover for nine trucks, dining out, etc.),
and multiple and personally
items, including rice, kimchi, and squid, were measured, and the standard amount selected menu items.
for each item was reset based on the data. This initiative contributed to the efficient 11)
Labeling required for:
use of ingredients and improvement of meal satisfaction, and it is planned to be eggs, milk, buckwheat,
peanuts, soybeans, wheat,
expanded to more units in the future. mackerel, crab, shrimp,
pork, peaches, tomato,
Furthermore, the MND has been implementing "allergy-inducing food labeling sulfuric acid, walnut,
chicken, beef, squid, and
system" since 2015 for the safety of servicemembers allergic to certain foods, with shellfish
11)

Chapter 7. Embedding an Inclusive Culture in the Military: With the People, Trusted by the People 273