The Mainstay: Meals, Ready-to-Eat (MREs)
For most troops in field conditions, the primary food source is the Meal, Ready-to-Eat, or MRE. Developed in the 1980s, the MRE is a self-contained, shelf-stable meal designed to provide an individual soldier with a complete, nutritionally balanced meal without requiring cooking equipment. Each MRE provides approximately 1,250 calories, with a balanced mix of carbohydrates, proteins, and fats.
Components of a Modern MRE
Modern MREs come in dozens of different menu options to combat meal fatigue and cater to a variety of tastes. A standard MRE typically includes:
- An entrée (e.g., chili with beans, beef stew, spaghetti)
- A side dish (e.g., corn, rice pilaf, mashed potatoes)
- Crackers or biscuits and a spread (e.g., cheese spread, peanut butter)
- A dessert or snack (e.g., cookies, candy, pound cake)
- A beverage mix (e.g., lemonade, fruit punch, cocoa)
- An accessory packet containing condiments, coffee, creamer, sugar, a spoon, matches, and toilet paper
One of the most notable innovations of the MRE is the Flameless Ration Heater (FRH). This small, water-activated pouch allows soldiers to heat their main entrée in minutes, providing a morale-boosting hot meal in the field. MRE packaging is durable, waterproof, and designed to withstand rough handling and extreme temperatures, from freezing arctic conditions to scorching desert heat.
Beyond the MRE: Other Ration Types
While MREs are standard for individual field sustenance, they are not the only food source. Military personnel's diet depends heavily on their location, mission, and the available logistical support.
Group Rations and Field Kitchens
In more stable field environments, troops may receive group rations, also known as B Rations. These are prepared by Army food service specialists in mobile field kitchens. A B Ration consists of non-perishable canned, dehydrated, and processed ingredients, which are then cooked to provide hot, mass-fed meals. This system provides a wider variety of menu options on a rotational basis and offers a significant morale boost compared to weeks of MREs.
For forward-deployed or small, isolated units, other specialized rations might be used. For instance, the Long Range Patrol (LRP) ration, a dehydrated meal, offers a lighter, more compact option for special operations forces who need to carry their supplies over long distances. The use of these different ration types is a logistical decision based on the balance between nutrition, weight, shelf life, and operational requirements.
The Evolution of Military Food
Military rations have come a long way since the simple hardtack and salt pork of earlier centuries. The history of combat rations reflects the constant effort to improve nutrition, portability, and palatability. World War II saw the introduction of canned C-rations and the lightweight K-rations. The Vietnam War introduced the Meal, Combat, Individual (MCI), which provided more variety than its predecessors. The MRE, introduced in the 1980s, was a major leap forward with its flameless heater and improved packaging. Ongoing research focuses on functional foods, personalized nutrition, and even more lightweight, long-lasting meal options. You can find more information on MREs from the Defense Logistics Agency (DLA) at https://www.dla.mil/Troop-Support/Subsistence/Operational-rations/MRE/.
Comparison of MREs and Older Rations
| Feature | Modern MRE (Post-1980s) | Traditional C-Ration (WWII-Vietnam) |
|---|---|---|
| Packaging | Flexible, lightweight retort pouches; waterproof | Bulky, heavy metal cans |
| Heating | Flameless Ration Heater (FRH); self-contained | Required separate heat source or fire |
| Nutritional Content | Approx. 1,250 kcal; nutritionally balanced | Approx. 2,974 kcal (6-can ration); vitamin/mineral deficiencies common |
| Menu Variety | Wide variety (dozens of options), constantly updated | Limited variety, leading to monotony (early versions) |
| Palatability | Improved taste and quality over time | Often described as bland and unappetizing |
| Weight & Portability | Lightweight and easily carried | Heavier and bulkier to carry |
The Role of Morale
While nutrition is critical, the morale factor of food on deployment is equally important. Soldiers on long deployments often face menu fatigue, leading to decreased consumption. The military addresses this by constantly updating MRE menus and providing access to field kitchens and local amenities whenever possible. Getting a hot, freshly cooked meal can significantly boost morale and provide a mental and physical break from the rigors of field life. This is why field kitchens, despite the logistical challenges, remain a vital part of military feeding programs. For troops stationed on bases, dining facilities offer a wide variety of fresh food, much like a college cafeteria.
Conclusion
What do military eat on deployment is not a single answer, but rather a spectrum of options adapted to the specific operational environment. From the iconic, self-contained MREs used for individual field sustenance to the hot, mass-fed meals from mobile field kitchens, the military employs diverse feeding strategies. The evolution of military rations, from simple hardtack to modern, technologically-advanced meals, highlights a constant effort to improve nutrition, portability, and palatability for service members. Ultimately, the type of food consumed is a direct reflection of a unit's logistical capabilities, mission requirements, and the critical need to sustain both the physical and mental well-being of its personnel in the field.
