• Source:JND
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The USS Abraham Lincoln, one of the most powerful warships in the United States Navy, operates on a strict 21-day food cycle in which menus are repeated every three weeks.

The aircraft carrier feeds around 5,100 sailors and aircrew daily and prepares more than 17,300 meals every day to sustain life onboard.

Like other vessels in the US Navy fleet, the ship depends on regular resupply missions. Food items are ordered, stored, and rationed based on carefully planned and predictable supply cycles.

Every 7 to 10 days, support ships or aircraft deliver large quantities of supplies, sometimes weighing up to 3,17,000 kg. Since the menu is standardised, the Navy can accurately determine what food items are required and in what quantities.

The 21-day menu cycle is designed to align with storage capacity and replenishment schedules. Perishable and frozen items are also rotated in a controlled manner to maintain freshness and reduce waste.

Because aircraft carriers are restocked at sea at fixed intervals, repeating menus help planners estimate food requirements for each cycle. This system ensures efficient use of limited storage space, minimises wastage, and guarantees proper nutrition for every sailor.

Meals are not random but are carefully structured to maintain the health and energy levels of personnel during long deployments at sea.

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The menu is designed to provide around 2,850 calories per day for men and about 2,100 calories for women.

The Navy has also streamlined its inventory system. Instead of managing nearly 1,200 different ingredients as before, it now relies on around 500 core items. Earlier, the Navy followed a longer 35-day menu cycle, but later shifted to a 21-day cycle to improve operational efficiency. Nutritional content, including fats and sodium levels, is closely monitored.

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Ship kitchens operate around the clock, as sailors work in rotating shifts. Along with regular meals, the crew is also provided with "midrats" (midnight rations), a special meal served during the night for personnel on late-duty shifts. Food is prepared in bulk using large industrial ovens and cooking equipment.

However, recent reports claimed that two US Navy ships, USS Abraham Lincoln and USS Tripoli, operating near the Strait of Hormuz, were experiencing food shortages.

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A USA Today report included a photograph showing a nearly empty meal tray containing only a small portion of shredded meat and one tortilla. However, the United States Navy has denied these claims.

Officials stated that there is no food shortage onboard and that sufficient meals are being provided to all personnel.


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