The Future of Food: New, Nutritious Fresh Frozen Meal Program

by Shawn Dickens

As part of a long-term strategic plan, TDCJ inmate students enrolled in the Windham School District’s Culinary Training Program will develop fresh frozen meal options for use in select facilities in the TDCJ system.

These new, ready-made meals can be stored safely for an extended time and then quickly reheated. They will replace the “Johnny Sacks” and resemble the popular TV dinner style meals that can be found in the freezer section at your local grocery store.

“Currently our Fresh Frozen Program is in its infancy,” said Garth Parker, Deputy Director of Manufacturing, Agribusiness and Logistics for Texas Department of Criminal Justice. “The goal of the program, which is part of the agency’s 2030 plan, is to replace the sack lunch options inmates now receive with a more nutritious, hot meal option.”

Every aspect of the production of the new fresh frozen meals will be implemented by inmates under direct supervision of TDCJ staff. The inmates will cook the meals; package them into trays; and then use speed-sealing machines to freeze and prepare the meals for storage.

“The meals would be packaged, flash frozen, and stored in a cold storage until needed,” Parker said. “When they are needed, they would be put into an industrial re-heater and prepared in batches to then be passed out to the inmates.”

Inmates participating in the program launch facilities will also be able to provide input in the menu options for these new trays. The ideal menu for the new meals will consist of a main entrée with sides consisting of a vegetable and a starch, like pasta and rice.

“Our goal with the program is to incorporate inmate feedback to help develop a high-quality product,” Parker stated. “We want the input from inmates during the development process on what works and what doesn’t because ultimately, they are the ones who the new trays are designed for.”

Parker explained one of the main hurdles with the program is finding meal options that are complete in nutritional value and are enjoyable after the re-heating process. The program is piloting at three facilities, the Daniel Webster Wallace Unit, the Pam Lychner State Jail, and the A.M. “Mac” Stringfellow Unit. Kosher meal options are being produced at the Stringfellow Unit. The agency plans to increase the number of production facilities to six in the future allowing for one facility to be in each TDCJ region.

Part of TDCJ’s 2030 plan is for 95 percent of inmates to have a job prior to release. This program not only increases the quality of food inmates receive inside TDCJ facilities but will provide inmates with the education and job skills needed to join the food service and warehouse industries, assisting in their reintegration into society.

About the Culinary Arts Training Program

The Culinary Arts Training Program, taught by Windham School District, is an intensive 18-week course available to inmate students. The course teaches students all the basic skills that apply to most food production, such as kitchen safety and sanitation, standard recipe use, meat, vegetable, fruit and pasta preparation, and menu development. Upon graduation, students earn a ServSafe culinary certificate from the National Restaurant Association Educational Foundation. This certification includes an eight-hour exam, which all food handlers must possess to pursue a career in the food industry. Future classes will also begin the development of the skills needed to create meals that will be provided to fellow inmates.