Majority of the funds collected by the US army for a food program were spent elsewhere, while less than half of the funds were used for meals, Military.com reported.
According to the report, $225 million was taken from junior enlisted soldiers through the basic allowance for subsistence program, yet only $74 million went toward providing food.
“It’s just returned to the big pool of army funds, and it’s used someplace else,” an official told the outlet.
The money for the program is essentially collected as a tax on troops, deducted from their basic Allowance for subsistence (BAS) payment of $460 per month. This amount is automatically taken from the paychecks of service members living in barracks and is intended to help enlisted personnel cover food costs.
However, records from the 11 largest military bases reveal that in 2024, $151 million of the $225 million collected from soldiers was not used for food, according to Military.com. The actual amount may be even higher, as the Army operates 104 garrisons, all using the same program.
In one notable case, Fort Stewart, Georgia, collected $17 million from soldiers, but only $2.1 million of that amount was spent on food. This means 87% of the funds designated for food were redirected to other projects. The report also notes that all but two of the bases reviewed spent less than half of the money on food.
“Stealing food money from our soldiers is not how we achieve military readiness,” Rep. Jul Tokuda (D-Hawaii) told the Military.com, adding, “The fact that at least $151 million was collected from soldiers and not spent on food as required demands not just an immediate investigation, but swift accountability.”
The revelation comes at a time when soldiers are already struggling with commissary shortages. Military.com reports that Fort Carson, Colorado, faced widespread food shortages, forcing soldiers to settle for meals like lime beans and toast.
Service members have also voiced complaints about the poor quality of food provided by the Army. Reports often highlight issues such as undercooked meat, bland meals, a lack of fresh ingredients, and unhealthy menu options.
