For Facilities
Better food on the same budget.
Free, practical tools for halfway houses, reentry programs and correctional food service.
Halfway houses and transitional housing
The problem: residents share one kitchen, arrive with little money, and often have never planned meals on a budget. Food runs out before the week does, and conflict over the kitchen is common.
What helps: the Halfway House Kitchen Pack, with house kitchen rules, a bulk pantry list, a house cooking-night guide, and a weekly group meal plan. Pair it with the Community Table course to run cooking nights on site.
Prisons and jails
The problem: food budgets are tight. Georgia spent about $1.69 per person per day on prison food in 2024, while costs keep rising. Meat is often the most expensive line, and people leave without the food skills they need at home.
What helps: the Facility Food Toolkit, which includes a short executive brief, a 4-week menu-cycle planner (Excel), a legume swap cost model (Excel) that shows savings from swapping some meat servings for legumes using your own prices, and a Train-the-Trainer curriculum for kitchen staff. Add Inside Track as free education programming.
Planning aids only; menus should be reviewed by your facility’s registered dietitian.