Thirteenth International Conference on Food Studies

Abstract

This paper surveys the gender dynamics involved at the ration system of the Philippine military by analyzing three critical areas. First, the planning involved in the preparation and distribution of food packs to all service personnel. Second, the composition of the food packs, which can either be shaped in various forms, such as the military ready-to-eat (MRE) packs or traditional hot meals served in mess halls. Finally, the food behavior among military personnel especially on the ground. To lessen the burden of military administrators in food planning, they oftentimes call for third-party operators to provide the food packs to all of its civilian and military personnel. This however may vary in several unit divisions due to a number of factors including (1) the presence of food establishments within the camp, (2) the number of designated personnel assigned in the camp, and (3) the extent of bidding process involved prior to food service provision. This study modifies Furst et al.’s (1996) food choice preference model, in which he tackles how an individual’s meal pattern constantly changes over time due to various social, economic, and cultural influences. The modified framework follows a gender-based approach in food preferencing, reflecting on the highly-gendered structure that surrounds the military. This study uses a variety of qualitative analysis method including document research, and a combination of key informant interviews and focus group discussion with selected personnel in the Philippine Army.