The Navy is trying to “revolutionize” the meals it feeds its sailors, both ashore and while they’re underway. To do that, they turned to sailors themselves, and to academia, using the “design thinking process” to help shape the future of the Navy's chow. On Federal Drive with Tom Temin, Lt. Cmdr. Keith Capper, director of the Navy Food Service, and Jennifer Person-Whippo, a dietician in the Navy Supply Systems Command, talked with Federal News Radio’s Jared Serbu at the Sea Air Space expo at the Gaylord National Convention Center, in National Harbor, Maryland.
