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The article presents information on the economical, environmentally sustainable management of food scrap (FS) in the correctional facilities in the U.S. in response to the groeing population of prisons and the disposal costs. Topics discussed include the recovery audit for FS, technology that can process FS, and food recovery protocol.

The article reports on the job training programs offered at the Philadelphia Correctional Industries (PhilaCor) in Pennsylvania. Topics discussed include development of Culinary Arts Program (CAP) that involves the preparation of food for lobby sales at the prison restaurant Hard Time Café; partnership of CAP with a correctional food vendor providing ServSafe training and certification; and instruction by experts from the television show "Master Chef" to the workers on food preparation.

In this article, the authors discuss efforts of the U.S. Department of Justice to promote expanded work programs and the evolution of the jails during their work at the Jails Division at the US National Institute of Corrections (NIC). Topics discussed include the promotion of jail work and industries programs through the National Institute of Justice (NIJ) project; employment of inmates for food service, cleaning, and laundry at jails; and Improving work product management and accounting.

The article focuses on the inmates employment and the food services offered at the Lafayette Parish Correctional Center (LPCC) in Lafayette, Louisiana. Topics discussed include accreditation of LPCC with American Correctional Association (ACA) and National Commission on Correctional Health Care (NCCHC), the concept of the book "Pride and Prejudice" by Jane Austen at LPCC and development of employee evaluation process for inmate workers.

The article focuses on the food safety issues at the Santa Clara County, California jail facilities, managed by the Office of the Sheriff Custody Bureau. Topics discussed include factors contributing in contamination of food such as inadequate cleaning, and contamination through pathogens; guidance provided by food service staff to inmate workers for mandatory food safety practices; and partnership of the food service unit with Mission College to provide ServSafe certification for inmates.

The article offers information on the National Correctional Officers and Employees Week which was observed by several agencies of the U.S. in May 2014. Topics discussed include cooking dinner and preparing hamburgers by the jail services at the Ada County Sheriff's Office in Boise, Idaho, honoring correctional staffs at the Collier County Sheriff's Office in Naples, Florida for their efforts in fulfilling their duty, and organizing award ceremony at the Dale County Jail in Ozark, Alabama.

The article focuses on the meal and tobacco policies of prisons with diverse religious belief in the U.S. In the growing diversity of prisons in the country which is mostly dominated by Christians, several religious minorities are calling for respect in their religious values in terms of meals serve in the prison and for some, the right to use tobacco. As these events raises the issue of religious discrimination in prisons, the author suggests that no religious belief should be given preference.

The article focuses on the food service in jails that must comply with policies and standards. It is the Food Service Director or Registered Dietitian who is responsible for the day-to-day operations with regard to food service. There is variation in food service standards for jails per state and per institution. Accrediting agencies for food service include the American Correctional Institution.

This article reports that the board of directors and members of the American Correctional Food Service Association, are mourning the death of their founder, Al Richardson. In 1969, he recognized the need for correctional food service professionals to have an association that was unique to their field. So, the fledging American Correctional Food Services Association (ACFSA) was formed. Since that time, ACFSA has grown from a national association to an international association and is recognized as the leading authority on correctional food service.

The author reflects on the importance of jail industries and discusses food service and its quality in jails. Topics discussed include services offered by jails such as upholstery, community clean-up and security screening; development of a warehouse of individualized inmate labor and trades by the Texas State Penitentiary at Huntsville and the role of the ServeSafe certification course in food service in providing quality foods for inmates.