What images usually spring to mind when people hear “food in the army”? Iconic pea soup served from a huge cooking pot, canned meat, and the famous Su-2 special crackers included in food rations. This is, however, only a tiny part of what soldiers actually eat.

Catering in the army is a complex logistical system in which science, advanced technologies, and, importantly, cultural changes, play an increasingly significant role. The modernization of the military involves not only purchases of new equipment and rigorous training, but also changes in the way the personnel is fed. The goal is to provide the soldiers with healthy, diverse, flavorful and nutritious meals. After all, troops in good physical condition are the foundation of a strong army.

How Does It Work in Practice?

Most importantly, according to a regulation issued by the Polish Minister of Defense, soldiers in active duty are entitled to free meals. Similar privileges are granted to military academy students during training, volunteers performing basic military service, reservists, and soldiers of Territorial Defense Forces (TDF) performing military duties.

However, feeding soldiers can take various forms. The military catering system is based on two key pillars: food served in canteens and dry provisions and rations given out when access to the military kitchen is impossible. Meals do not have to be prepared in the unit, they can be delivered by an external caterer. The commanders of organizational units, i.e. military economic branches, port commands, or air bases, decide on how the soldiers’ stomachs are filled, taking into account available resources and local conditions.

Soldiers may also receive a money equivalent, in which case they are responsible for providing their own meals. This allowance is applicable on days when there is no scheduled training and when the soldier is on leave or vacation. The amount paid depends on the food allowance to which a particular person is entitled and ranges from 28.16 to 40.43 Polish zlotys. These are the most recent rates, which were increased in 2024 in response to soldiers’ observations that the allowance paid was insufficient to cover the real cost of food in the conditions of rising inflation.

Nutritional Standards

Organizing catering for soldiers begins at the Inspectorate for Armed Forces Support, an institution responsible for nutritional standards, i.e. determining caloric value and nutrients that should be provided in food. The system is based on five basic standards: military, school, special, operational and wartime, as well as additional standards, concerning, for example, bread or beverages. The values are determined on the basis of recommendations from the Military Institute of Hygiene and Epidemiology. These do not have to be fixed, as they are based on the latest scientific research and the changing conditions in which the army operates. Between 2016 and 2020, the Institute conducted extensive research on the energy expenditure of soldiers and military personnel depending on the type of service and training. The conclusion was that the portions given to soldiers were too rich in calories. The army is changing in the same way that society as a whole is changing – computerization, digitization, and automation are becoming increasingly important. As a result, service today requires less physical effort than it used to.

Nutritional standards are also closely linked to the rates allocated by the military for soldier meals. These are determined separately for each regional logistics base. For example, in Wrocław, the military has 23.70 Polish zlotys for the basic catering of one soldier, while the logistics base in Wałcz has a rate of 21.25 zlotys. The differences seem small, but on a scale of hundreds of thousands of meals per month, they become significant. The food in Wałcz is not worse in any way – the standards are simply designed to reflect local costs. The taste and quality are, obviously, not the same everywhere.

Between the Polish People’s Republic and a Michelin Star

Hot suppers used to include tripe, liver, blood sausage, and cold ones – brawn, pâté, vegetable salad or herring salad. Those were the meals recommended for soldiers by the Ministry of National Defense in 1969. “Sometimes I feel that some units still follow communist menus. We use state-of-the-art equipment, but then we sit down at the table and get fatty sausages, a few slices of cheese, and two slices of tomato, because the meal has to include vegetables,” says Pvt 1st Cl Exp Karolina, who serves in a unit in northern Poland. She asks us not to disclose any more details, because she has numerous concerns about military nutrition, not only as a consumer, but also as a specialist – she is a sports instructor specializing in nutritional prophylaxis.

“What’s the current situation? Theoretically, it’s getting better, but in practice, there’s still a lot to be desired. The biggest sin is the lack of vegetables and fruit. I’ve never seen zucchini or mixed salad with lamb’s lettuce and raw spinach in the canteen,” she points out. “I get the impression that, unfortunately, in many places food is still considered as a necessary duty, performed without due attention, and not as something that affects health and builds a strong army. A soldier is supposed to have a full stomach and that’s it,” she adds. She emphasizes that military meals often prioritize high calorie content at the expense of valuable nutrients. For instance, fruit yogurt is served instead of natural yogurt, making it easier to meet the assumed carbohydrate standard in a meal. “If you really think about it, it’s not so difficult to organize. During one of the courses I attended, there were large containers of chopped vegetables in the canteen. I could fill half of my plate with raw peppers,” says Karolina, adding that she notices more and more examples of tasty and nutritious food in the military. “Take our canteen, for example. The cooks can surprise you with pumpkin soup and croutons or chopped meat cutlets. A lot also depends on who is on duty in the kitchen,” she admits.

Similarly to many other areas of life, it is the people who often play the key role in military catering. If the cook does not pay any attention to taste, even the highest nutritional standards and the best quality ingredients are not enough. “I remember we had one cook who also cooked for parties and weddings. He loved his job, and the soldiers often asked if he would be on duty during their shift. For breakfast, for example, he would serve us soft-boiled eggs arranged on platters, sprinkled with seasoning and decorated with strips of pepper. It looked like a meal in a high-class hotel,” recalls Karolina.

The Allied Platter

Although NATO imposes standards for feeding soldiers on its member states, and many changes implemented in the Polish army result from NATO regulations, each country feeds its soldiers slightly differently. Climate, product availability, as well as local traditions and culinary habits all play a role. Soldiers that took part in foreign missions, for example in Afghanistan, where they ate alongside their US allies, had a chance to get a taste of American military cuisine. Specialized companies were responsible for catering at the bases, so the menu was not much different from what is prepared on a daily basis in the US Army. Roast chicken, French fries, burgers, various types of pasta, shrimp salads, and seafood were commonplace, as well as typical American breakfasts, with a large selection of sweet cereals, flavored milks, yogurts, and pancakes with syrup. It was certainly varied, but not necessarily healthy. However, a definite plus was the wide range of fresh fruit and vegetables served.

What happens, though, when soldiers with such culinary taste come to serve in a country famous for pea soup, bigos, and pierogi? Initially, an American company was responsible for feeding American troops deployed in Poland, but now this task falls on military supply units and the Military Property Agency (AMW). This does not mean, however, that the allies eat the same food as the Polish army.

“American soldiers stationed in Poland eat their meals separately and have a different menu. They also use separate canteens, even when they serve in the same military unit,” explains Jakub Szczepański, spokesperson for AMW. As requested by the American side, the soldiers are served Kentucky wings, Mexican dishes such as burritos, and pancakes, among other things. Cooks must also remember that in the USA, soldiers have the right to meals that correspond to their beliefs or religion, which means that vegetarian, halal, and kosher dishes must be provided. The served meals should comply with American nutritional standards, which differ slightly from the Polish ones.

“Nevertheless, Americans are open to our culinary traditions and happy to try typically Polish dishes. They really enjoy stewed meat and minced cutlets,” adds Martyna Gąstał from AMW. There are also occasions when American soldiers personally stir the pots, preparing holiday meals for the Fourth of July or Thanksgiving. “It is a tradition that on such days a high-ranking American officer personally carves the turkeys,” says Martyna Gąstał.

More Than Canned Meat

Beef Stroganoff, Basque-style chicken, and spaghetti Bolognese are just a few examples of meals that soldiers can expect to find in their food rations. They receive these rations whenever the nature of their mission makes it impossible to eat a normal, cooked meal: during combat operations, patrols, or lengthy field trainings. Today, the military uses five types of new-generation individual rations: S-RG, S-R, S-RS, S-RT, and S-RP. Each of them has been developed for specific conditions and physical demands.

S-RG has been designed for soldiers operating in heavy combat vehicles – tanks, IFVs or armored personnel carriers – as well as those performing defensive tasks. It provides a solid amount of energy: from 3,600 to 3,800 kcal. S-R, on the other hand, is a single-meal ration, approximately 1,200 kcal. Soldiers who are to feed themselves throughout the day take three such packages. The S-RS set, intended for soldiers performing special tasks, is lighter, yet more caloric, which means less grams to carry and an extra portion of energy to use. The S-RT has been developed for operations carried out in high temperatures, specifically for tropical and desert zones.

Food rations that soldiers are equipped with when going out into the field require a long preparation process, which begins at the Military Research and Implementation Center of the Food Service in Warsaw. “First, the army informs us of their needs. Recently, the special forces have indicated that they need even more specialized food rations for high altitudes. Assumptions? They need to have a higher caloric value while being as light and compact as possible,” says Aleksandra Bębnowicz-Seweryn, a senior specialist at the Center’s Nutrition and Food Laboratory. Once the assumptions have been developed, the search begins for products that meet the requirements. One of them is shelf life of at least 27 months, but taste and number of possible variants are also important. Once the products have been selected and laboratory tests have been carried out, a prototype batch is produced and delivered to the soldiers.

“The food is tested in conditions closest to those in which it will be eaten. If we create high-altitude rations for special forces, they take them to training in the mountains and evaluate them. Each soldier receives two questionnaires. One is a general assessment, in the format specified by NATO standards, and the other is to indicate what can be improved or modified,” explains Aleksandra Bębnowicz-Seweryn. If a product receives an average rating below 6 on a 9-point scale, it is rejected.

What modifications do soldiers suggest? “They may concern the taste, texture or size of the meal, but some soldiers also suggest, for example, changing the packaging because it reflects light too much, it is too bright or too noisy. These are small details that we civilians overlook, but that can be of great significance in combat operations,” adds the expert. After analyzing the collected surveys, changes are implemented and soldiers test the rations again. “At that point, they rarely reject our proposals, because we listen to their feedback very carefully,” says the specialist.

Ultimately, the new rations for special forces contain a filling oatmeal for breakfast, and a warm freeze-dried meal for lunch and dinner, such as pork loin in dill sauce or pasta Bolognese. In addition, the ration is filled with products that provide not only calories but also an adequate supply of nutrients: protein shakes, several types of bars – energy bars with nuts, protein bars, fruit and cereal bars, fruit and vegetable bars. One of the most popular snacks is dried beef. Soldiers also have access to energy gels with caffeine and freeze-dried fruit.

“We’ve come a long way from canned meat and crackers, haven’t we?” notes an expert from the Military Research and Implementation Center of the Food Service. No more than 15 years ago, soldiers on food rations could only dream of a hot meal during the day, but now heaters are commonly used. “We observe global trends and look for the most innovative solutions. Companies keep introducing new ways of heating meals, not only the so-called solo stoves, but also advanced chemical heaters. I have also seen contact heaters – patches that heat up when placed on a container with food. Freeze-drying and various forms of food dehydration are popular, as well as functional food such as energy gels. In the past, soldiers could only get a piece of candy with caffeine or a sachet of instant coffee,” says Aleksandra Bębnowicz-Seweryn.

Modern food processing technologies allow us to prepare for the most extreme situations. One such solution is the S-RP survival ration. “This one is not about taste or nutritional value. The goal is to provide ingredients that will keep the body alive for up to five days,” says Aleksandra Bębnowicz-Seweryn. It is based on carbohydrates in the form of bars. “They are made from specially baked bread, which is then ground and enriched with nutrients such as vitamins and minerals. The obtained mass is pressed and divided into portions,” explains the expert.

The survival kit for pilots, stored in aircraft containers, is even more minimalist. It consists of emergency water in bags, water purification tablets, and glucose tablets – only products that are absolutely necessary to sustain vital functions until help arrives.

An Average of Five Kilos Less per Soldier

When talking about nutrition, it is impossible to ignore another related aspect. Excess weight and obesity in the military is still a taboo subject for many, but it is becoming increasingly difficult to pretend that the problem does not exist, as it affects almost half of the population. “The army is a mirror of society. If the percentage of obese people in the population is growing, the same applies to uniformed personnel,” says Agata Gaździńska, PhD, Professor at the Military Institute of Aviation Medicine (WIML) in Warsaw. She manages the Psychodietetics Center for uniformed services, which treats about 1,500 soldiers and employees of the Ministry of National Defense each year.

The vast majority use the Center’s services to reduce their body weight, and only a few come to improve their diet. On the plus side, a large percentage of people also come for diagnostic tests, and WIML offers an impressive number of them. “The tests we perform free of charge for soldiers as part of the National Health Program are not limited to blood counts – we analyze the levels of micro- and macroelements and vitamins, we assess hormone levels. We also conduct unique nutrigenetic tests to determine genetic predispositions to weight gain, obesity, cardiovascular disease, and insulin resistance,” explains Agata Gaździńska. They also perform body composition analysis, as it is not only the number of kilograms that matters, but also the proportions between muscle and fat tissue, as well as the hydration level of the body. Comprehensive diagnostics is only the first phase of working with a soldier. The minimum program includes three visits, during which the patient consults with a dietitian, but also, if necessary, with a psychologist or psychodietitian. The fact is that eating disorders are increasingly affecting the uniformed services. “Emotional eating, stress-related overeating, but also bigorexia [obsession with a muscular body] and orthorexia [obsession with healthy eating],” lists the specialist, emphasizing that putting together a meal plan is not enough if the source of the problem is not addressed.

The recommended diet is based on the principles of the Mediterranean model, but each nutritional program and recommendations are individually customized to the soldier’s health, preferences, and nature of service. “We will not suggest cooking to someone who uses the garrison canteen, but we will teach them how to sensibly choose dishes from the available offer,” explains Agata Gaździńska. Dietitians are also working on a nutrition strategy to be used during business trips and meetings. “The best diet is not a perfect one, but one that can be implemented in practice,” she adds. The results speak for themselves: the average weight loss among patients under the care of the Psychodietetics Center is about 5 kg, reduced in a controlled manner, without the yo-yo effect and without any risk to health. The record holder has lost an impressive 29 kg.

The Psychodietetics Center for uniformed services does not, however, limit itself to working with soldiers trying to reduce their body weight. It also implements numerous educational activities – from training courses on proper nutrition and physical activity, conducted at military units across the country, through e-books, leaflets, and educational videos posted on their educational platform (www.ezaf.pl), to online courses and materials. All this in order to support uniformed personnel in leading a healthy lifestyle, in line with the principle that healthy soldiers are the foundation of a strong army.

The modernization of the Polish military will not be complete unless the issue of soldiers’ nutrition is addressed. It is definitely undergoing changes – meals are becoming healthier, more varied, and better suited to energy needs. In this respect, Poland is in line with other NATO countries. Nevertheless, there is still plenty of room for improvement – from increasing the amount of fresh fruit and vegetables and adapting menus in individual units, to educating soldiers about nutrition. It is not just a matter of taste or comfort during service – proper nutrition directly affects the physical condition and effectiveness of the army.