JACKSONVILLE, Fla. (Sept. 27, 2017) Wanda White, executive chef of the Humane Society of the United States’ Forward Food Initiative, makes chickpea sandwiches for lunch with Culinary Specialist 2nd Class Justin Maxey at the Oasis Galley aboard Naval Station Mayport. The Forward Food Initiative partnered with the Oasis Galley to train Sailors to prepare and implement more plant-based food items during a three-day exercise to promote health and wellness by adding animal product alternatives to the existing menu.

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