**Audit Flags Food Safety Risks and Waste in Feeding the National Guard**
A recent report from the Audit Office has raised significant concerns regarding food safety and management practices in the National Guard's meal provision system. The findings, published on Wednesday, highlighted that food served to soldiers was frequently found at temperatures well below safety standards, alongside issues of excessive ordering, food waste, and low satisfaction among conscripts.
The report indicated that in 2025, over €9.5 million was allocated for feeding National Guard personnel. The audit aimed to assess whether soldiers were receiving adequate and safe food and whether public funds were being managed effectively. Inspections conducted at various camps and outposts, along with questionnaires filled out by 1,106 soldiers, formed the basis of the findings.
One of the most alarming discoveries was the temperature at which pre-prepared meals were delivered. During a surprise inspection on January 22, 2026, auditors found that while delivery records indicated food was received at 65°C—above the contractual minimum of 60°C—actual measurements taken with certified thermometers revealed that the hot food was between 15°C and 25°C below the minimum required temperature. This discrepancy placed the food in the "danger zone" of 5°C to 58°C, where harmful microorganisms can thrive. Although the auditors found the meal satisfactory in taste, they noted that the low temperatures, particularly of side dishes, adversely affected the overall dining experience.
The audit also uncovered weaknesses in the checks performed upon food delivery. In one instance, a thermometer used by the contractor did not match the code on the delivery document and was not properly certified. Additionally, an electronic scale used to measure portions had not been inspected since 2022 and was deemed unsuitable.
The report further highlighted a troubling trend of over-ordering and food waste. At two outposts, the number of meals ordered exceeded the number of soldiers present by 100% and 57%, respectively. A broader analysis revealed that meal orders at outposts surpassed the eligible daily strength by as much as 42%. The Audit Office estimated that more efficient use of contractual provisions, which allow for reduced quantities when food is routinely left uneaten, could save approximately €10,000 weekly.
Soldiers' feedback indicated widespread dissatisfaction with the food options available. Approximately 73% of conscripts reported avoiding certain dishes due to issues related to quality, taste, and preparation. Furthermore, 69% indicated that they sometimes or frequently resorted to purchasing food from the camp shop to meet their dietary needs, while 41% admitted to eating food from outside the camp, despite restrictions against such practices. Overall satisfaction with the meals ranged from 44.5% to 61%, with drinks receiving the lowest satisfaction score at 44.5% and breakfast at 48.9%. Unit kitchens generally performed better than ready-made and frozen meal options.
The report also noted that only about 20% of soldiers on special diets felt their dietary needs were adequately met. Additionally, it found that soldiers' daily energy requirements had not been scientifically assessed based on their military activities, and meals had not been analyzed for their nutritional content, including carbohydrates, fats, and proteins. Around 25% of soldiers surveyed reported experiencing mild gastrointestinal health issues, which they attributed to the food provided. While cleanliness in dining areas received positive ratings, the overall perception of food quality and hygiene was concerning.
Complaints regarding food quality appeared to be poorly addressed, with about 20% of soldiers reporting they had lodged complaints. However, only 18% felt their complaints were resolved, leaving 75% feeling dissatisfied with the response to their issues.
Staffing levels also emerged as a concern. Although the National Guard employs 21 professional cooks, four of its 17 active unit kitchens operated without one, relying on conscripts to fulfill cooking duties.
Environmental issues were also raised in the audit. Between January 2025 and March 2026, around 720,000 individually packaged meals were distributed, but inspectors noted that single-use packaging was often discarded into general waste instead of being recycled.
Despite these shortcomings, the report acknowledged some improvements in recent years, including positive assessments of cleanliness and hygiene and increased flexibility due to the introduction of ready-made meals. However, the findings underscore the need for urgent reforms to ensure that National Guard personnel receive safe, nutritious meals while also addressing issues of waste and dissatisfaction.