Prison food is a national crisis. Sustainable sourcing could be a solution

During the pandemic, many incarcerated individuals faced a harsh reality. They endured meager meals, consisting frequently of two bologna sandwiches for breakfast and supper, for months on end while prisons were on lockdown and staff sizes reduced. Small portions of poorly prepared oatmeal, sliced bread and, if fortunate, canned fruit comprised the offerings when regular food services resumed. During…

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