(FORT CARSON, Colo.) — In November of 2024, we told you about a report detailing food scarcity issues at Fort Carson. In light of the report, the Mountain Post invited the media to see for themselves. FOX21 News visited the James R. Wolf dining facility, which is one of Fort Carson's four on-post dining facilities. We were given the opportunity to speak with diners and sat down with Culinary Specialist Donald Knowles. "I decided to do a salad. I have carrots, olives, some broccoli, and some jalapenos just cause I like a little spice with my salad. I'm also still being healthy (with) the mixed vegetables, (also) with some jalapenos. Then I also have rice underneath it. So, it's kind of like a stir-fry type of thing. Then I still went with more broccoli, still keepin' it green, and then some bread, potatoes, and then a little protein from the hotdog," said Spc Knowles. Spc Knowles has been at Fort Carson for a year. He says he's never had a problem getting a full meal, although he added options can get limited right before closing. "Being in this building and this dining facility, I haven't heard anything bad. Even if, somebody was at that other dining hall and they got a smaller portion, they can still go back and get more," said Spc Knowles. There are QR codes around the dining hall for people to give feedback, but sometimes feedback is given through other channels. One of those channels is “Hots&Cots”, which is an anonymous review app for military living. "So the content there is not always verified formally. It could be a picture of another location, at another time, and so it takes time to go back and verify those things," said Lieutenant Colonel Sarah Gilbert, the G4 Assistant Chief of Staff for Sustainment of the Fourth Infantry Division. Facing allegations of months of insufficient meals and limited food options, the Mountain Post previously said it recognizes they've had some challenges with consistency in quality following a report by Military.com. The report alleges that back in November, soldiers were served a handful of lima beans and a single piece of toast as a meal. "The situation inside the dining facility, was that head count was higher than expected. Sometimes soldiers do not want to wait for that 15 minutes for the food to be prepared," said LTC Gilbert. She says they use data to determine how much food to prepare, in an effort to reduce waste. Although more food can always be cooked, to keep the meals in line with army regulations. "So the recipe cards that we use at each dining facility on the installation are preapproved recipe cards in line with Army regulations related to the macros required for each soldier at each meal period," said LTC Gilbert. FOX21's Erin Bowling had some chili cheese fries, broccoli, and two different kinds of pasta (spaghetti and chicken alfredo with garlic bread). She says while it's not her healthiest lunch (because of the items she chose), it's good. She added that it's just pretty standard cafeteria food. LTC Gilbert also says they have monthly dining facility councils at each installation's dining facilities. They also have a food service governance meeting, where feedback is reviewed in order to address solider concerns. They say some recent feedback included a desire for more varied specialty nights like soul food or Mongolian nights. LTC Gilbert added that they have not received any negative feedback through the QR codes.