Significant shortcomings in the feeding of National Guard soldiers—ranging from food quality and safety inspections to ordering quantities and addressing waste— as documented by the Audit Office in its report, which notes that in 2025, over €9.5 million was spent on food.
The report, which was based, among other things, on on-site inspections and 1,106 questionnaires completed by soldiers, finds that the food service system generally meets basic nutritional needs, but that the plans that have been made “are not being satisfactorily implemented in practice.” As a result, instances of waste, deviations from prescribed receipt procedures, and risks regarding compliance with contractual terms for the quantity and quality of meals have been identified.
ΣΧΕΤΙΚΑ ΑΡΘΡΑ
Food at temperatures below safety limits
A particularly significant finding concerns temperature checks of prepared meals. During a surprise inspection by the Audit Service on January 22, 2026, while the receipt forms recorded a temperature of 65 degrees Celsius, the Service’s own measurements, taken with a certified thermometer, showed temperatures ranging from 35 to 45.2 degrees for the pork and from 20 to 50.2 degrees for the potatoes. The standard minimum temperature for hot food is 60 degrees.
The Audit Office notes that these temperatures fall within the “danger zone” of 5 to 58 degrees Celsius, where microorganisms multiply rapidly, and concludes that food was not being kept at the appropriate safety levels.
At the same time, weaknesses were identified in the receiving inspections themselves. In another instance, the contractor’s thermometer did not match the code on the receipt and was not properly certified, while an electronic scale used to check portion sizes had last been calibrated in 2022 and was subsequently found to be unsuitable for that specific check.
Orders up to 42% larger than actual needs
The report also documents cases of significant overordering. An audit of orders for outposts revealed that individual rations exceeded the daily authorized food allowance by 42% and 40%, respectively. At two specific outposts, orders were 100% and 57% larger than the current number of enlisted personnel.
The Audit estimates that utilizing the contractual option to reduce side dishes by up to 50% where there is under-consumption could, in the scenario under consideration, reduce daily food costs by 11% at military camps and 12% at outposts, an amount corresponding to approximately €10,000 in savings per week.
73% specifically avoid certain foods
According to the questionnaire, 73% of enlisted personnel stated that they avoid or do not consume certain foods, mainly due to quality, taste, preparation method, or suitability. Particularly low acceptance was recorded for food groups such as legumes and fish.
At the same time, 69% of respondents stated that they sometimes or daily rely on KPSM products to meet their nutritional needs, while 41% reported that they eat meals outside the camp. The Audit Office links these findings to the non-consumption of Armed Forces meals and, by extension, to a waste of resources and an additional financial burden on the families of enlisted personnel.
The soldiers’ overall satisfaction with the meals is rated as moderate, with percentages ranging from 44.5% to 61%. The lowest ratings were recorded for beverages (44.5%) and breakfast (48.9%). Only about 20% of enlisted personnel following a special diet stated that their dietary needs are adequately or fully met.
The report also notes that the daily energy requirements of the soldiers have not been scientifically determined, nor has an analysis of the meals been conducted in terms of carbohydrates, fats, and proteins.
One in four reports health problems
Approximately one in four respondents reported experiencing mild health problems, primarily gastrointestinal disorders, which they attribute to the food provided. The Audit Office characterizes this finding as a “serious indicator” regarding the soldiers’ perception of the quality and hygiene of the meals provided. At the same time, the cleanliness of the facilities and dining areas received a positive evaluation.
Approximately one in five participants stated that they had filed a complaint regarding the meals. However, only 18% believe that the complaints were fully or partially resolved, while 75% report that they were not resolved.
At the same time, of the 21 professional chefs serving in the National Guard, four of the 17 active unit kitchens—that is, 24%—do not have a professional cook, while another unit has a professional cook on duty but no active kitchen.
From the start of the current contract on January 20, 2025, until the completion of the audit on March 6, 2026, approximately 720,000 individual portions in single-use packaging had been distributed. The Audit found that the packaging often ends up in regular trash bins instead of being recycled. Forty-eight percent of the Meal Service Units reported that they do not have recycling bins, and 52 percent reported that they are not served by a licensed collective waste management system.
Recommendations for Stricter Controls and Improved Catering in the National Guard
The establishment of the National Guard’s Technical Committee on Food Services (TESEF), the scientific assessment of soldiers’ nutritional needs, and the strengthening of controls over the process of receiving and distributing meals are among the recommendations made by, the Audit Service, as part of its recommendations regarding food services in the National Guard.
The Audit Office recommends that the Ministry of Defense, in cooperation with the Ministries of Health and Agriculture, to establish TESEF and define its responsibilities and operating procedures, so that there is continuous oversight of the planning, implementation, and evaluation of food provision.
At the same time, it recommends that the daily energy requirements of enlisted personnel, as well as the ratios of carbohydrates, proteins, and fats, while also recommending laboratory analyses of meals and the provision of a nutritional label for each serving.
To reduce waste, it is recommended to utilize the new SEDITEF system to identify excessive orders, the option to choose a half-portion at the guard posts, and the implementation of the contractual provision to reduce side dishes by up to 50% when underconsumption is observed.
Regarding food safety, it is recommended that the seven Military Supply Units (MSUs) that supply remote outposts be equipped with certified thermometers to monitor the temperature of transported rations, while the use of portable coolers is suggested when deviations are detected. At the same time, additional inspections are requested at the contractor’s facilities, as well as microbiological and chemical laboratory tests.
Based on the soldiers’ responses, the Service recommends upgrading and diversifying the menu to include more balanced and healthy options, an increase in fresh foods, more choices for breakfast and beverages, and more frequent offerings of fresh fruit. It also suggests reevaluating meals that are highly unpopular and creating mechanisms for participatory feedback from soldiers.
It is recommended that special care be taken for individuals with specific dietary needs and that the process for submitting and managing complaints be improved, with clear channels of communication, systematic recording and evaluation, and regular updates to service members.
Source: CNA
