During the series, Lucy has made it her mission to tell the story of prison food as honestly and fairly as possible and, for her, that has been through the stories of those at the frontline of the subject - prisoners, ex-prisoners, catering managers and more. What have they told us about the importance of food behind bars? And how can Lucy use their insight to shape the nature of the charity going forward? As Lucy approaches the end of the first year of running a charity, she reflects on her own personal challenges and achievements, letting us in on Food Behind Bars' first major set of projects which will be launching in the next few months. She asks herself the question: can prison food truly change? Lucy might not have all the answers just yet, but she's hopeful for a future where food in prison might just help change lives for the better.

To keep up to date with Food Behind Bars, make a donation or get involved please visit www.foodbehindbars.co.uk

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In the penultimate episode of the series, Lucy seeks the help of two experts who have both studied the field of prison food and understand the scientific implications of a poor diet. Using data and research including the landmark 2002 Aylesbury Prison study that proved nutrition reduced violent offences by 37%, Lucy uses evidence and expert opinion to back up her findings in prisons over the years. She speaks to Kimberley Wilson, a psychologist, nutritionist, author and lecturer who produced a 4-part podcast series, Crime and Nourishment, that asked why - despite compelling evidence - nutritional interventions haven't been introduced across the prison system. Lucy also speaks to Hazel Flight, the Programme Lead for Nutrition and Health at Edge Hill University. Hazel explains why good nutrition is key in tackling behaviour, violence and mental health in prison. 

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Lucy catches up with Felix Tetteh, the catering manager of over 20 years at HMP Brixton. Lucy met Felix a couple of years ago, where she spent time in his kitchen at HMP Brixton and saw the wholesome and delicious prison food Felix’s team were making and observed the positive impact it had on prison life. Felix’s food was voted the best in the prison service and his care, respect and attention to detail show that prison meals needn’t be bland or uninspiring. In fact, Felix proves that decent quality prison food can have an impact that spreads far wider than just the prison walls.

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Lucy opens up the conversation of prison food even further to look at institutional eating as a whole. To do this, she sits down with Joshna Maharaj - a chef, TEDX speaker and activist who has been working with institutions for over 14 years. Joshna is an international voice for institutional food that is wholesome, sustainable and delicious and she has brought her vision of ‘social gastronomy’ to hospitals, universities and community kitchens across Canada. Lucy and Joshna bond over their shared experiences and united vision for the future of global institutional food. Can this issue ever be tackled on the scale that’s required to truly revolutionise the way we feed society?

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Food Behind Bars' website

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What role does gender play in the complex world of prison food? To understand the subject further, Lucy catches up with Sophie, who was the very first person she spoke to about prison food when she set up Food Behind Bars in 2016. Sophie opens up about her time in prison and the impact food had on her physical and emotional wellbeing during her sentence. From weight gain to self esteem, emotional eating and homemade hooch, Lucy and Sophie get under the skin of the issue and try to understand why food is a female problem too.

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Food Behind Bars' website

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Lucy explores the fascinating and varied world of 'kettle cooking', through the lens of Dany Hellz Kitchen - a chef, Instagram sensation and prisoner currently serving his sentence in France. Dany is cooking up a storm in his cell and sharing it with his 28k followers, creating everything from roast chicken to tiramisu with little more than an induction hob and some plastic cutlery. Lucy attempts to understand the appeal of kettle cooking: Is it simply a way of avoiding the food that comes off the servery? Or is it a form of coping mechanism and an outlet to experience the pleasure, joy and creativity that cooking can bring?

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Food Behind Bars' website

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In Episode 2, Lucy looks at how the effects of prison food can be felt far beyond the boundaries of the prison gate. Lucy sits down with Josie Bevan - a writer, proud prison wife and the brains behind the award-winning blog and podcast, Prison Bag. Josie talks about the impact caused by her husband Rob’s 9-year sentence and how his time in prison has influenced his diet, their eating habits and (more importantly) his taste in pies. Lucy and Josie ponder the question - what is prison for? - and think about the role food plays in rehabilitation through their shared experiences of the justice system.

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Food Behind Bars' website

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We start where the story began for Lucy: in 2016, with the release of Life in Prison: Food by HM Inspectorate of Prisons. The report was the first of its kind, assessing food standards in prisons across England and concluding that better quality prison food could transform prison life. Lucy looks at how food has evolved throughout prison history, how - by chance - she became wrapped up in the subject and how this led her to setting up the UK’s only charity dedicated to improving prison food.

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Check out:

Food Behind Bars' website

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Food Behind Bars takes an inquisitive look into British prison food, through the stories of the people who’ve lived it, eaten it and cooked it. Lucy Vincent, founder of the UK’s first ever charity dedicated to transforming prison food, shines a light on what we’re getting wrong, how we can put it right and what wholesome and nutritious prison food could mean for everyone in society.

Food Behind Bars is another Second Window production.

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