Nutrition and Food Waste Research in Prisons

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Description

HMPPS Catering, the MoJ's Science Office and the Climate Change and Sustainability Unit are trying to conduct an innovative research project aimed to improve prisoner nutrition and dietary outcomes and reduce food waste. The primary aims of this project are to assess whether a browser-based nutrition education intervention delivered through in-cell technology in combination with the implementation of a new menu system, at various prisons can: - Improve the nutritional quality of dietary choices and through this, improve self-reported health and wellbeing. - Deliver insight into the relative proportion of food waste created in prison kitchens, serveries and cells so that we can target future interventions. - Identify the meals that are wasted most frequently over the course of three prison menu cycles and understand the reasons why. - Understand whether a correlation exists between the nutritional quality of food and food waste. - Understand whether a correlation exists between food, food waste and prisoner well-being and behaviour

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