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June 14, 2026Health & JusticeOpen Access

“I decide for myself. I’m like the boss of myself. I can cook when I want.” Prisoners’ experiences with a self-catering food system in a Norwegian low-security prison

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Authors

AHAstrid Kolderup HervikSHStein Egil Kolderup Hervik

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Overview

Qualitative study explores self-catering food systems' impact on health and social relations among prisoners, suggesting avenues for improvement.

Key Points

  • This study investigates how prisoners perceive and experience self-catering food systems in a low-security prison.
  • Conducted 20 individual semi-structured interviews with male prisoners aged 20 to 70
  • Employed Braun and Clarke's six-phase thematic analysis to interpret interview data
  • Identified four main themes: food-related agency, social skills, food-related skills, and support needs
  • Self-catering was perceived as enhancing personal agency and emotional well-being
  • Barriers included lack of support, resources, and food literacy, highlighting the need for cooking courses and mentoring

Cite This Study

Hervik et al. (2026) studied this question.

synapsesocial.com/papers/6a2e4632b1cc60ccdea8afefhttps://doi.org/10.1186/s40352-026-00426-z
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Solo or Social Chefs: Importation and Deprivation Factors as Determinants of Participating in Communal Cooking and Communal Eating Practices in Prisons2026
  2. 2A taste of freedom: in-cell group cooking and culinary redemption in an Israeli prison2024
  3. 3“If We Don’t Work Together, There Is No Pudding”2026
  4. 4A Taste of Prison: A Study on the Relationship between Food Satisfaction and Experienced Severity of Imprisonment2026
  5. 5‘In This Prison We Have Our Main Meal at 11:30 AM’. The Significance of ‘Time’ For Food Among People Serving Custodial Sentences in England and Wales2024