Valley is aware that correctional facilities are at capacity and operating within tighter budgets; however, quality and safety should never be compromised. Valley shares these goals with our correctional partners to deliver quality foods within a stringent budget. Cost consciousness does not equate to low quality but is the foundation for sharp management practices.
Registered dietitians develop menus to meet the nutritional parameters set forth by accrediting organizations in the industry. Menus are tailored to medical, religious and ethnic considerations of inmates. Repetitiveness is replaced by variety. And of course, regional preferences are paramount to achieve inmate contentment.