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The U.S. Navy is modernizing ship galleys to enhance endurance during long deployments at sea by testing advanced equipment and food recipes. A team at the U.S.

Army DEVCOM Soldier Center in Natick, Massachusetts, led by Rick Watts, is focusing on smart technologies to mitigate personnel shortages and streamline cooking tasks. Innovations include automated tilt skillets and a new deep-fat fryer, with the Breadbot, an automated bakery, being considered for future shipboard use.

Additionally, the Functional Food Nutrition Intervention Team, led by Brittany Koukoulas, is developing recipes that meet 'Go For Green' nutritional standards, experimenting with freeze-dried ingredients to prolong food supplies during missions. New recipes take two to five weeks for approval, while kitchen equipment can take months to years for implementation.