NCJ Number
196571
Journal
Corrections Technology & Management Volume: 6 Issue: 4 Dated: July/August 2002 Pages: 12-15
Date Published
July 2002
Length
4 pages
Annotation
This article provides an overview of trends in prison food service, with attention to cost-saving measures and provisions for diverse inmate diets.
Abstract
The serving of food to inmates in a large dining hall is on the way out. This setting poses potential problems of inmate control and conflict. In minimum- and medium-security settings, inmates are fed in small groups in a pod. In maximum-security facilities, the food might be delivered through a "beanhole" in the cell. Taking food to the inmates rather than bringing inmates to the food requires appropriate food transportation equipment. A number of companies, including Crimsco and Ameritech, have manufactured insulated and durable food trays. Another trend has focused on cost savings. Instead of preparing meals on each of the seven days of the week, some prisons are doing the main cooking in four days and re-heating meals on the other three days. This not only reduces labor costs, it is a more efficient use of the large stoves. The nature of the food being served is also changing in prisons. The pattern of serving the same meal for all inmates is changing. Inmate dietary religious requirements must be taken into account, as well as the health needs of particular groups of inmates. For vegetarians, there are meatless soy dishes. Overall, changes in inmate food preparation and delivery have become more efficient, diverse, and healthy, without sacrificing taste.