Called the most significant improvement in inmate feeding in decades, an advanced Cook-Chill system to prepare meals in-house, ensuring freshness, consistency, and sustainability has been launched at Men’s Central Jail, the Los Angeles County Sheriff’s Department (LASD) Food Services Unit announced Tuesday.
The new pre-portioned and innovative hot meal program are created by the department’s head cooks, in collaboration with its dietitians, to ensure they fulfill all recommended dietary standards, said the department.
The meal program soft-launched on two floors in September 2025 and expanded to the entire facility at Men’s Central Jail on Nov. 9, 2025. Following this rollout, LASD plans to expand the program to the Century Regional Detention Facility in the near future and to the Twin Towers Correctional Facility within the following year, the department reported.
The November holiday menu features roasted turkey, candied yams, green beans, cranberry sauce, a green salad, salad dressing, a dinner roll, a pumpkin muffin and 1% chocolate milk.
By using pre-portioned, hot, sealed meals in compostable trays, the LASD ensures every inmate receives a consistent, nutritious serving while maintaining food safety. The meals are transported in specially designed containers that preserve temperature for at least four hours, ensuring high-quality service regardless of timing or facility logistics, according to the LASD.
The changes are its attempts to address complaints about its meals and food service for inmates, said the department.
“We take all inmate complaints and the input from our oversight entities very seriously,” said Assistant Sheriff Paula Tokar. “Through our conversations, we learned that the design of Men’s Central Jail caused delays in delivering food to the inmate population at the optimum temperature.
“To remedy the issue, we requested funding for the Cook Chill program at Men’s Central Jail,” Tokar continued. “Based on the exceedingly positive feedback, we intend to expand the program to the entire jail system. It is our goal to improve the conditions of confinement for our population whenever possible.”
Under the Cook-Chill process, the main course is cooked and then placed in tubes that are quickly cooled to 33 degrees. Shortly after, the food is portioned into biodegradable containers alongside the designated side dishes, sealed, and frozen, the LASD said.
Before service, the meals are reheated and placed in temperature regulated food transport carts for delivery to the individual housing locations. A team of dietitians and dietetic advisors carefully design each meal to meet recommended daily standards for calories, protein, carbohydrates, and essential nutrients, according to the department.
The Department of Public Health reviews the menus to guarantee compliance with established nutritional and safety standards.
Since its implementation, food waste has been reduced by up to 15%, due to improved control over meal preparation and portion accuracy. Inmates have responded positively to the change, expressing appreciation for the hot, sealed meals and the reliability of their daily servings, the LASD said. The program also provides valuable vocational opportunities for inmate workers, who assist with meal preparation and learn culinary skills under the guidance of professional cooks, according to the department.