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Resolution spells out minimum meal standards for correctional facilities
Summary
The enabling resolution reviewed at the task force's first meeting requires at least one plant‑based main course per meal, daily servings of fresh raw fruit, specified weekly servings of dark green and red/orange vegetables, and alignment with the Good Food Purchasing Program.
Members reviewed the resolution's specific meal requirements and what the task force will be asked to enforce or recommend.
The moderator read minimum standards from the resolution: the menu must include "at least 1 plant based main course option per meal," "at least 3 servings of minimally processed raw fruit per day, all of which are fresh," and weekly servings that include "at least 3 servings of minimally processed dark green vegetables per week, at least 1 of which is served raw," plus similar minimums for minimally processed red and orange vegetables. The moderator said the program should "meet or exceed the Dietary Guidelines for Americans" and align with the Center for Good Food Purchasing.
Task force members noted the standards are prescriptive about frequency and preparation (fresh and minimally processed) and discussed the potential operational implications for kitchen staffing, procurement and menu planning. The resolution was described at the meeting as setting an aspirational procurement and nutrition baseline that the task force must consider when making recommendations to the county council and board of health.
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