ffsCo,FtLee,VA

• Origins: The 1st Field Feeding Company (ffsCo) at Fort Lee, VA, traces its lineage to the U.S. Army’s rich history of field feeding and logistics, supporting troops on the front lines with critical sustenance. • Fort Lee’s Role: Fort Lee, now part of Fort Gregg-Adams, is the Army’s principal Sustainment Center of Excellence, making it a hub for logistics, quartermaster, and field feeding innovation. • Modernization: ffsCo is at the forefront of modernizing Army field kitchens, being among the first to test and field the Containerized Kitchen and Assault Kitchen systems. • Global Deployments: Members of ffsCo have supported military operations and humanitarian missions worldwide, ensuring that deployed troops receive nutritious hot meals even in austere environments. • Training Excellence: The company regularly participates in and supports large-scale training exercises, such as the annual Joint Culinary Training Exercise, showcasing advanced field feeding techniques. • Historical Firsts: ffsCo was among the first Army units to deploy the new Family of Field Feeding Equipment (FFFE), revolutionizing how soldiers are fed in the field. • COVID-19 Response: During the COVID-19 pandemic, ffsCo adapted by implementing enhanced sanitation protocols and new serving procedures to protect soldiers and maintain mission readiness. • Community Outreach: The unit frequently partners with local Virginia communities for disaster response, providing emergency feeding support during hurricanes and other crises. • Culinary Achievements: ffsCo’s culinary specialists have won multiple awards at the Army’s annual Philip A. Connelly Awards Program, recognizing excellence in Army food service. • Legacy: The traditions and professionalism of ffsCo, Fort Lee, reflect the Army’s ongoing commitment to soldier welfare, morale, and combat readiness through world-class field feeding.