Called the Food in Prisons Policy Framework, it contains mandatory requirements for prisons to meet around nutrition, diversity and food quality. It will become legislation in February 2026, so prison catering teams have six months to prepare.
Among the major changes bring introduced are the nutritional analysis of all recipes, a four-week menu cycle that requires no dish to be repeated, a more substantial breakfast, and restrictions on red and processed meat.
In addition caterers are being encouraged to use beans and pulses in a range of dishes, not only those aimed at vegetarians and vegans. And at least five portions of a variety of fruit and vegetables will have to be provided each day, along with wholegrain and higher fibre versions of starchy carbohydrates.
Lucy Vincent, chief executive of Food Behind Bars (FBB), the charity that delivers food education to prisoners and supports catering teams, said she broadly welcomed the policy framework.
She said it supported a number of healthy eating initiatives that FBB had championed for a number of years, but she had concerns about the size of the challenge facing prisons to meet the framework requirements by next February.
Vincent commented: “I think the admin – the nutritional analysis and menu development - and the labour that will be needed represent a huge increase on what most prison teams are doing right now. More fruit and veg, and less processed food is great, but it takes more time and requires a big jump in labour. We already see staffing and expertise gaps in prisons, with vacancies in kitchen teams still waiting to be filled.”
The framework covers:
- Maintaining clean, safe, and secure areas and equipment for food preparation, cooking and serving
- Planning varied and balanced nutritious meals
- Planning and managing the safe service of meals
- Mandatory requirements
- Legislative requirements
- Guidance and supporting documentation