By The Correctional Association of New York

The Correctional Association of New York (CANY) is a non-profit organization, mandated by law to inspect, monitor and report on conditions in New York State (NYS) correctional facilities. CANY has repeatedly documented that across NYS incarcerated people report a lack of access to sufficient, safe, and nutritious food and the systemic mechanisms to secure it. This report sheds light on key issues affecting food access and quality, and highlights opportunities to strengthen and expand existing DOCCS policies and programs to improve food and nutrition in NYS correctional facilities. The report covers three key areas: Part I: DOCCS food service. Part I of this report provides an overview and analysis of policies and practices scaffolding DOCCS menu design and planning, food production, and service. This includes an overview of the DOCCS “cook chill” food production center, based at Mohawk Correctional Facility in Rome, New York. The food production center is where most DOCCS meals are batch cooked, chilled and then shipped to the 44 DOCCS facilities to be reheated and served in the mess hall. Part I also includes analysis of both administrative and qualitative data regarding people’s experiences with food served in the mess hall. This encompasses an overview of concerns related to the quality, palatability, nutritional value, variety, and accessibility of food. Part II: Supplemental food sources and self-prepared meals. A significant number of incarcerated people reported that they either avoid the mess hall, or that mess hall meals are insufficient to meet their dietary needs. As a result of this, many people reported that they choose to prepare their own food using supplemental food sources, purchased from the commissary and/or outside vendors via the DOCCS package program. CANY consistently heard concerns about the accessibility and affordability of food in the commissary or through packages. CANY also observed that there are inconsistencies in access to cooking and food storage equipment for incarcerated people to self-prepare meals. Part II provides an overview of these challenges. Part III: DOCCS food and nutrition programming and initiatives. Part III provides an overview of current DOCCS food-related programming including Culinary Arts, Horticulture, Harvest Now, and other special events and programs which present an opportunity to increase the variety of foods available to incarcerated people. This part also highlights promising initiatives, like the recent pilot initiative launched by DOCCS to connect incarcerated people to Supplemental Nutrition Assistance Program (SNAP) benefits up to 30-days prior to release. There is significant potential to strengthen and expand these promising initiatives to improve food and nutrition, including increasing training and certification for incarcerated people working in food service, and better integration of food programming and DOCCS food service. Based on CANY monitoring data, DOCCS’ administrative data, and research and analysis, this report makes key findings about issues affecting food access and quality in DOCCS facilities. It concludes that there are significant current and future opportunities to improve food and nutrition for people incarcerated in NYS prisons. These recommendations, if implemented, would increase meaningful access to food options that help incarcerated people thrive, improve health outcomes for an exceedingly marginalized population, and create replicable infrastructure for healthy food within other state facilities and jurisdictions.

New York: Correctional Association of New York, 2024. 61p.