The mission of the food staff is to provide well-balanced meals that are nutritious to Jamboree participants and to operate all concession operations at the Jamboree site.
Participant Food Services
- Participants are fed through base camp food distribution. Although all areas of the food staff are important, most of our customers are in the base camps. The food service team is responsible for the proper and timely delivery of grocery items to food distribution locations that will be set up in each base camp. The team is developing daily menus that will help guide units as they prepare their meals.
- An option for all Jamboree attendees to supplement the balanced menu plan provided in the jamboree fee is retail food. The retail food staff will operate and manage all concession areas.
Special Diet Needs
The Jamboree Food Team will aid participants who have special dietary requirements in the following ways:
- Participants are fed at their campsites where the food is prepared to be served in a sit-down fashion for Breakfast and Dinner. Lunch is a shelf-stable meal that can be consumed during the day as the participant determines.
- During online registration, each participant will be asked specifically to indicate any Kosher, Halal religious menu restrictions. The Jamboree Food Team will then use this information to order meal counts for Kosher, Halal, and Celiac diets.
- The registration process also allows for the reporting of Celiac conditions and Nut allergies.
- There are many gluten-free and vegetarian choices on our menus.
- The Jamboree Food Team recognizes that there are many potential dietary restrictions as well as common diets (e.g., low-calorie and low-carbohydrate) and common food allergies (e.g., to gluten, citrus fruit, dairy, eggs, fish, nuts/ peanuts, and shellfish). Individuals will need to consider this and avoid such items.
- The Food Team cannot feasibly plan for all specific dietary needs of all persons attending the jamboree. Therefore, anyone with special food requirements for medical reasons other than previously outlined (after medical permission to attend jamboree is granted), or personal dietary beliefs, must make their own arrangements to meet those needs by bringing nonperishable food with them — as they would bring their own medications.
Cooking and Eating
Food issued to participants will be of top quality and there will be lots of it! All units will be cooking as a troop/crew for breakfast and dinner, not as individual patrols. Trail lunch supplies will be distributed with breakfast for participants to pack lunch and carry it with them as they leave their camping area for the day.
Proper training in food preparation techniques prior to the jamboree will help ensure an enjoyable experience for all unit members.
It is the responsibility of the assistant Scoutmaster or adviser in charge of physical arrangements to give oversight to the preparation and serving of meals within the unit.
Duties will include:
- Ensuring safe practices are followed in the handling and preparation of food
- Working through and with the youth leadership to train and oversee the tasks of picking up food and food supplies, food preparation, serving, and cleanup
- Consulting with youth cooks regularly on the most effective ways to prepare daily food selections, food preparation and safety precautions.
- Meeting with the youth cooks and giving briefings on food preparation and safety precautions
- Overseeing cleanup operations after each meal
Cooking Equipment
The unit equipment package furnished by the jamboree will include propane stoves with the fittings necessary to use the provided tanks and fuel for all meal preparation. Under no circumstance should participants bring cooking appliances, fuel tanks or fuel. Details on provided supplies can be found under Unit Kit Contents and/or Equipment
Jamboree Service Team Food Services
- The food staff is divided into three major areas:
- The first area is base camp food distribution. Although all areas of the food staff are important, most of our customers are in the base camps. The food service team is responsible for the proper and timely delivery of grocery items to food distribution locations that will be set up in each base camp. The team is developing a cookbook with menus that will help guide units as they prepare their meals.
- The second area of the food staff is service team dining service. Most of the staff at the jamboree will eat in a dining facility operated by a contract catering company. Staff dining service works with the catering company to manage the dining facilities.
- The third area of food service is retail food. The retail food staff will operate and manage all concession area including a unique snack bar for service team in the staff base camp.
Ice Distribution
Ice is managed by the food staff and will be delivered to the program and support venues at the jamboree. To cut down on vehicle traffic, the ice staff is establishing additional ice distribution points around the jamboree. Designated staff will be able to pick up the ice at the distribution point and take it to their respective areas. The ice staff will restock the distribution points.
Special Diet Needs
The Jamboree Food Team will aid staff who have special dietary requirements in the following ways:
- Staff are fed at specific dining areas where the food is prepared to be served in a sit-down fashion for Breakfast and Dinner. Lunch is a shelf-stable meal that can be taken to the activity area where the staff member works.
- During online registration, each staff member will be asked specifically to indicate any Kosher, Halal religious menu restrictions. The Jamboree Food Team will then use this information to order meal counts for Kosher, Halal, and Celiac diets.
- In addition, we need to be notified for Celiac conditions and Nut allergies.
- There are many gluten free and vegetarian choices on our menu’s.
- The Jamboree Food Team recognizes that there are many potential dietary restrictions as well as common diets (e.g., low-calorie and low-carbohydrate) and common food allergies (e.g., to gluten, citrus fruit, dairy, eggs, fish, nuts/ peanuts, and shellfish). Individuals will need to consider this and avoid such items provided as buffet choices in the staff dining halls.
- The Food Team cannot feasibly plan for all specific dietary needs of all persons attending the jamboree. Therefore, anyone with special food requirements for medical reasons other than previously outlined (after medical permission to attend jamboree is granted), or personal dietary beliefs, must make their own arrangements to meet those needs by bringing nonperishable food with them— as they would bring their own medications.