Associate Editor 'Quality prison food' need not be an oxymoron, with proper training and attention to details. The answer may surprise. All facilities have the same menu items and same basic ingredients. But smaller centers run a higher food cost since they generally purchase from a prime vendor instead of negotiating separate contracts.
Larger institutions benefit from economies of scale.
Staff and training makes the biggest difference. They may make too much, or fail to follow portion control standards. Or they could whip up an unplanned feast. It only happened once, though. Colo. A team of nine supervisors, including six chefs with commercial foodservice backgrounds, guides inmates as they prepare meals for the facility's 500 prisoners and staff.