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Chef Robert Irvine and HHS tout cost savings as model for military and school meals
Summary
Chef Robert Irvine described work modernizing military feeding at Fort Drum and said his approach has reduced waste and costs, which HHS Secretary Robert F. Kennedy Jr. said could be applied to school lunches; the administration cited a roughly 26% cost improvement in the transcript.
Chef Robert Irvine, speaking in the announcement as representative of the Robert Irvine Foundation, described efforts to modernize military feeding at Fort Drum and said the foundation's programs expanded to school feeding. "We run this... it's called breaking bread with heroes," Irvine said, emphasizing training, modernization and local purchasing near Syracuse.
Robert F. Kennedy Jr. said the Pentagon's previous food-purchasing metric prioritized shelf life and led to waste; he said Irvine "is beating that number by 26% and giving them real food." Kennedy added that prior to change, roughly two-thirds of the food was discarded, and that the foundation's approach achieved fresh, made-to-order meals and local sourcing. Both speakers framed those changes as evidence that better food can be less costly when purchased and prepared differently.
