Santa Clara County staff outline plan, costs and equipment needs to restore Elmwood in‑house meal production

County jail food services staff told the Public Safety and Justice Committee on Jan. 23 that restoring in‑house meal production at the Elmwood facility would cut per‑meal costs and expand vocational training, but requires capital repairs and staffing fills.

Captain Rita Roland introduced the update and said the county is progressing on required repairs and equipment replacement. The director of food services described the facility’s top five current suppliers, historical contract changes since 2018, and cost pressures that grew during the pandemic. He said produce prices, dairy and eggs have risen dramatically and that disposable packaging adds roughly $0.22 per meal while the lack of a functioning dishwasher forces continued use of boxed meals.

Officials reported multiple infrastructure failures that limit cooking capacity: leaky sewer and water lines under the kitchen floor; two of three bulk kettles removed because they were nonfunctional; a missing cook‑chill system; and an ongoing replacement of a 2,000+ square‑foot walk‑in cooler. “We started that project in June 2024 and we continue to do that to this day,” the presenter said, summarizing phased repairs and timelines.

Staff provided production and cost details. They said Elmwood currently produces 11 of 21 scheduled meal types in house and purchases the remainder (dinner and some breakfasts) from vendors. The presenter said a Washington State prepared meal costs roughly $2.00–$3.13 before adding sides; fully produced in‑house regular meals were costed at roughly $1.10–$1.94 for the base entree and $2.25–$3.12 with sides, yielding estimated savings of roughly 45% for comparable meals once packaging and full production are factored.

Capital and equipment needs listed included replacement dishwashers, installation of two purchased kettles with new controllers, cook‑chill equipment, and bakery equipment (mixers, depositor and packaging) to support a Mission College culinary/bakery partnership. One presenter estimated bakery setup could require on the order of $100,000–$150,000.

Board members welcomed the vocational benefits for residents and noted the county has paused some remodel work pending a broader facilities review by CGL to ensure durable, not band‑aid, repairs. Supervisors asked staff to return with off‑agenda briefings on security, co‑ed work rules, contraband risk mitigation, and the intersection with workforce training programs.

The committee voted to receive the Elmwood report and directed follow‑up on the requested items.