Operating Procedures for the Army Food Program have been consolidated into one publication encompassing garrison, field, and subsistence support. This publication establishes procedures for implementing a la carte dining facilities and watercraft facilities that provide subsistence when underway or in dock. Additionally, the publication provides procedures for using catered meals and host nation meals. It gives procedures for operating under the subsistence prime vendor program and includes guidance for the implementation of the U.S. Department of Agriculture Food Recovery Program.