Corrections Community

Given that DOC facilities are faced with rising costs on all fronts, such as medical, food, etc. What healthy food and snack options have been employed by your facility in your commissary and daily menus? What steps were taken in identifying whether or not this plan of action would have short term or long term financial impact on your budget?

We have gotten rid of the fryolators and serve a lot of poultry. We serve seasonally lower priced fruits and vegetables. Most supper desserts are fruit and we serve 100% fruit juice in the morning. We have decreased the portion of protein and increased the portions of vegetables and use whole grains when we can get good pricing on it. Our canteen is a private company