We're back on our mission to get to the bottom of why providing soldiers with healthy food is such a challenge for the Army, and this time we have an insider with decades of experience in running Army food service operations.

Jeremy M. Deck is a Vice President at the national insurance
brokerage firm HUB International specializing in commercial risk management, employee benefit, and human resources consulting. Although the bio he sent us focused heavily on his work in the insurance industry, that's obviously not what we're here to talk to him about.

Jeremy’s professional career, spanning over two decades in the Army, exemplifies dedication to leadership, operational planning, and management. His military service, culminating as the Food Service Director for the US Military Academy at West Point, makes him a perfect person for us to bring on to discuss one of our favorite issues: how the Army feed's its soldiers.

Jeremy possesses a passion for service to the community through involvement and outreach as a member of several organizations locally. Jeremy volunteers as a mentor with the national non-profit American Corporate Partners, an organization that places industry mentors with service members exploring post-military employment. Additionally, his community involvement includes board service with the non-profit Eating for Your Health a 501c3 non- profit based in Princeton, New Jersey, that aims to promote health through cooking and eating whole, nutrient-dense foods. These are only two among many volunteer efforts he's a part of.

Jeremy holds an MBA from the University of South Carolina’s Darla Moore School of Business where he specialized in International Business and a Bachelor of Science in Business Administration from the University of North Carolina at Pembroke.

We also owe a shout out to George Dailey, for making this episode happen. He was the one who first referred us to Jeremy and said he had a night and day impact of the food service operation at West Point.