JCSD takes over food service

By Jason Niblett, newseditor@laurelleadercall.com

July 22, 2008 11:16 am

— The Jones County Board of Supervisors took a move towards what Sheriff Alex Hodge says is the first step to save Jones County taxpayers thousands of dollars in food costs at the jail. In fact, Hodge said, the move will become a revenue generator for special programs at the jail.
The Jones County Sheriff’s Department was authorized with a vote Monday morning to take over the food services and the canteen at the Jones County Adult Detention Center. The vote will remove Mississippi Valley Food Services as the “middle man,” Hodge said. Supervisors heard a recommendation from Hodge Monday to enter an agreement with SYSCO to provide the supplies while the department operates the kitchen.
Hodge said the current contract locks in a rate of $1.21 per meal for each prisoner and $1.50 per meal for employees who wish to eat. The new contract will range from the price of a soda in the retail market to a little more than the $1.21, depending on the menu. Hodge said the meals higher than the $1.21 would be considered more as a specialty. Inmates already cook and clean, Hodge said, and the jail will have two full-time kitchen managers who are certified in food service. The sheriff’s department has been receiving between $500 and $1000 per month, but he anticipates between $4,000 and $5,000 per month from the commissary and canteen. Other detention centers, including those in Forrest and Lamar counties, have similar programs in place.
“They’re inmates, but we treat them like human beings,” Hodge said. “We’re going to give them a decent meal.”
Rod Armstrong and Shannon Ishee spoke on behalf of SYSCO. Each said the meals are designed by an executive chef and have been approved by a nutritionist. They also said the meals are designed to generate a profit for their customers.
“We saw the need to keep our customers profitable,” Armstrong said. There are also suggestions, he said, to help customers cut down on waste. One example he used was saving leftover meat from a baked chicken night for other recipes.
“The main thing is to cut down on waste,” he said. “We’ve got leftover baked chicken, we’re going to see chicken spaghetti one day this week.”
Several supervisors and Administrator Charles Miller expressed concern about revenue generated. Any money from that source must be used for the inmates. Hodge said he hoped to expand education and training programs.
“We want them to be productive citizens when they get out,” Hodge said. “I really believe I have a great responsibility in changing, while they are there, their outlook on the future so they care about themselves and their contribution to society.”
The change also paves the way towards implementing a farm for the inmates. Hodge said he hopes to have an operational farm by next fall. Inmates will work the farm, harvest food, and use that produce to help make food costs even less.
“I can start supplementing that corn or those peas into the kitchen,” he said. “It’s a win-win situation for the county.”

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