Which of the following is a key objective of the Army Food Service Program?

A key objective of the Army Food Service Program is to provide safe, nutritious, and palatable food to soldiers. This element is crucial because it directly impacts the overall health, performance, and well-being of service members. By ensuring that the food served meets safety standards, offers nutritional value, and is enjoyable to eat, the Army can enhance the physical readiness and morale of troops.

The focus on safety addresses the prevention of foodborne illnesses, while the nutritional aspect ensures that soldiers receive the energy and nutrients necessary to perform their duties effectively. Additionally, the palatability of food is vital because meals that are enjoyable can improve soldiers' attitudes toward their rations and affect their overall satisfaction and well-being.

When considering the other options, while increasing food production efficiency, promoting healthy eating habits, and reducing food waste are all important factors in a comprehensive food service program, they serve as complementary aspects that support the primary goal of safe, nutritious, and palatable food. Therefore, option C is the core objective that encapsulates the critical aspects of the Army Food Service Program.