Department of Correction

Correction


News

News Releases and Other Information
News of Note
Latest News
Nunez Monitor Reports
Raise the Age
Board of Correction Meetings
DOC Testimonies
DOC Newsletter Bold Print

News Releases and Other Information

News of Note

Latest News

Nunez Monitor Reports

Raise the Age

Board of Correction Meetings

DOC Testimonies

DOC Newsletter Bold Print


ADAMS ADMINISTRATION CELEBRATES PROGRESS OF RIKERS ISLAND CULINARY TRAINING INITIATIVE TO COOK HEALTHIER MEALS, REDUCE CITYWIDE CARBON EMISSIONS, AND CREATE WORKFORCE TRAINING OPPORTUNITIES

Created in Partnership Across Multiple Agencies and Hot Bread Kitchen Chefs, Inaugural Plant-Based Culinary Training for Incarcerated Individuals and Youth in Detention Centers

New York—New York City Mayor Eric Adams, Mayor’s Office of Food Policy (MOFP) Executive Director Kate MacKenzie, New York City Department of Correction (DOC) Commissioner Lynelle Maginley-Liddie, and New York City Administration for Children’s Services (ACS) Commissioner Jess Dannhauser celebrated the progress of the first-of-its-kind plant-based culinary training series to provide healthier meal options, reduce citywide carbon emissions, and create workforce training opportunities. Created in partnership across multiple agencies and the nonprofit partner Hot Bread Kitchen, the initiative is delivering culinary training for 120 chefs at Rikers Island and two ACS-run youth detention centers to better incorporate whole foods, plant-based proteins, and healthful meal options.

“All New Yorkers deserve access to healthy, sustainable foods whether you are in our public schools, public health system, or in our detention facilities,” said New York City Mayor Eric Adams. “Thanks to this multi-agency, cross-sector effort, our city is delivering a promise to enshrine equity across all spaces overseen by the city, including at Rikers Island and at our youth detention sites. Our administration is providing culinary training from experienced chefs, recommitting ourselves to protecting the environment and ensuring those in our care are able to eat healthy, nutritious meals.”

“When we change our city’s menus, we have a great opportunity to prioritize nutrition and health, improve taste, and reduce environmental impact,” said Mayor’s Office of Food Policy Executive Director Kate MacKenzie. “This initiative’s support is critical for culinary workers in correctional facilities and juvenile justice centers in making these changes and ensuring that food that is good for New Yorkers also tastes good to New Yorkers. We’re looking forward to enhanced menu options to better serve detained individuals healthful and delicious meals.”

“Working to serve the individuals in our care requires that our culinary workers have the support and skills necessary to provide the best meals possible,” said DOC Commissioner Lynelle Maginley-Liddie. “We’re thankful for our partnership with Hot Bread Kitchen in developing DOC culinary workers’ ability to serve high-quality, nutritious meals that improve people’s health and wellbeing during their path to rejoin their communities.”

“Nutrition impacts all aspects of young people’s development, from physical and emotional health to academic success. Partnering with Hot Bread Kitchen enables us to serve meals that are healthy and culturally appropriate in our facilities,” said ACS Commissioner Jess Dannhauser. “We’re proud to make improvements in our food services that can benefit the well-being of the young people in our care.”

Hot Bread Kitchen worked with City agencies to develop 12 new, healthier, plant-based recipe items that will be offered starting in January 2025. Hot Bread Kitchen creates economic opportunity through job skills training, food entrepreneurship programs, and an ecosystem of support in New York City. Trainings provided chefs in correctional facilities and youth detention facilities with leadership opportunities and advanced culinary skills. The new menu items reflect rigorous taste-testing across various city agencies and were crafted with input from incarcerated youth and adults. Satisfaction surveys were issued before and also after the training to help improve recipe development.

“Culinary trainings like these provide valuable upskilling for New York City’s food workers. Hot Bread Kitchen is proud to work with the Mayor’s Office of Food Policy and the Department of Correction to open opportunities and create avenues to economic mobility for food service employees,” said Hot Bread Kitchen Chief Executive Officer Leslie Abbey. “Through this plant-based training, we can uplift members of the food industry, serve healthier options to New Yorkers, and help the planet.”

This collaboration is supported by the Carbon Neutral Cities Alliance (CNCA) Game Changer Fund. In addition to improving the health of served food, new menu items will also help the DOC and ACS meet the city’s climate goals by reducing the carbon emissions associated with food procurement.

“New York City is proving that meaningful climate action is possible. Food is a vital part of transformative climate policies, and the city has made major strides in reducing carbon emissions from its food system,” said CNCA Director Simone Mangili. “CNCA is proud to support this work with our Game Changer Fund. Partnerships between city governments and community organizations have the power to achieve social, economic, and environmental wins, and we look forward to New York City’s continued leadership in food policy."

City agencies’ adoption of plant-forward initiatives under Mayor Adams’ leadership have continued to see success. The Adams administration’s work with New York City Health + Hospitals to provide culturally appropriate, sustainable, and plant-based meals in all 11 public hospitals has led to a 36 percent reduction in carbon emissions in 2023. New York City Public Schools’ Plant-Powered Fridays have similarly made large strides, reducing emissions by 42 percent since Mayor Adams announced the program’s launch in 2022. These plant-forward policies have been incredibly successful, as total greenhouse gas emissions from food served in city agencies have decreased by 29 percent between 2019 and 2023.

Integration of plant-based meals at DOC and ACS are anticipated to keep New York City ahead of schedule for the City’s commitment to reduce emissions 33 percent by 2030, and maintain New York City’s leadership in sustainable, plant-powered food policy.

About the NYC Mayor’s Office of Food Policy

The Mayor’s Office of Food Policy works to increase food security; promote access to and consumption of healthy foods; and support economic opportunity, environmental sustainability, and equity in the food system. Learn more about how we’re creating a Food Forward NYC by transforming our food system into one that supports our health, the health of our planet, and business innovation at nyc.gov/food.

About the NYC Department of Correction

The New York City Department of Correction (DOC) is dedicated to creating a safe and supportive environment while providing individuals in our care with a path to successfully re-enter their communities.