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Army Tests New Kitchen In A Carton
By Lisa Burgess
Stars and Stripes
European Edition

February 12, 2004

ARLINGTON, Va. - Remember the lunch box you took to school? Remember its tasty contents, neatly packaged in one colorful tin container?

Remember your lunch box sending plumes of steam roiling over the playground?

OK, maybe not.

That steaming parcel would be a new "group lunch box" under development by the Department of Defense Combat Feeding Directorate at the U.S. Army Soldier Systems Center in Natick, Mass.

The box is actually a carton packed with food, condiments and serving ware. Built-in heaters warm the food without stirring or supervision, "so soldiers can go off and do other things and come back to a hot meal," according to Peter Lavigne, a chemical engineer on the Equipment and Energy Team.

The "Remote Unit Self Heating Meal" or "kitchen in a carton," as its developers call it, is designed to be used by small groups of soldiers on patrol, or performing other missions that take them far from their unit's field kitchen, Lavigne said in a Monday telephone interview.

The food carton eliminates the need for soldiers to carry MREs, "reduces weight and waste, and takes the [food] load off soldiers' backs and puts it in the back of a truck," Lavigne said.

The new meal also satisfies the very human desire to gather together for meals in groups, Lavigne said.

"Hot, cook-prepared meals are a motivator and a morale thing, as opposed to going off and eating out of individual pouches," he said.

The current instruction sheet for the cartons is almost comically simple. Along with a few cautions that include not to drink the heating water and that contents are "hot!" after heating, there is all of one step for soldiers to take: "Pull activator tab to release water to heaters."

Thus begins the chemical reaction that generates heat and steam. Thirty to 45 minutes later, voila a hot entree, vegetable, starch, and dessert.

As for the steam well, the engineers are working to reduce that, Lavigne said, both to reduce visibility and to improve heat management.

"I'd like to cut [the steam] in half," he said. "We want to condense a lot of the steam inside the package, before it escapes."

The first soldiers to field-test the cartons 35 Rangers at Fort Lewis, Wash., during two days in December loved the simplicity, Lavigne said.

"The first time, they all sat around reading the directions," Lavigne said. "By the second time, it was, 'Pull the tab, dummy.'"

But "the biggest thing they liked about it was that they didn't have to worry about cleaning up and sanitizing everything" after the meal, Lavigne said. "They just put all the leftovers back in the carton and tossed it."

Although the technology that goes into the cartons is pretty well established, the meals won't be fielded until 2006, Lavigne said.

That's because several questions aren't settled yet, including the optimal number of servicemembers the box should feed (between 12 and 18); and whether the box should include the activation water, and so be totally self-contained, or have users add it separately, cutting down on weight.

Natick food specialists are also busy designing menus for the cartons that are likely to include new and improved breakfast foods in particular, better-tasting eggs, Lavigne said.

The next step for the cartons "is a much longer field trial," with at least 100 soldiers, which will take place this spring, probably with the 3rd Infantry Division at Fort Stewart, Ga., Lavigne said.

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This article is provided courtesy of Stars & Stripes, which got its start as a newspaper for Union troops during the Civil War, and has been published continuously since 1942 in Europe and 1945 in the Pacific. Stripes reporters have been in the field with American soldiers, sailors and airmen in World War II, Korea, the Cold War, Vietnam, the Gulf War, Bosnia and Kosovo, and are now on assignment in the Middle East.

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Copyright 2004 Stars and Stripes. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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