"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.

backgroundFood is a central part of everyday life in prison, carrying meanings and values that shape identity and social relations and may have important implications for health and well-being. Previous research suggests that self-catering systems, whereby prisoners plan, shop for, and prepare their own meals, may increase opportunities for agency, participation, and health promotion. Despite growing interest in prison food systems, little empirical research has explored how prisoners themselves experience such self-catering arrangements. This study explores prisoners' experiences with a self-catering food system in a Norwegian low-security prison, with particular attention paid to its potential for promoting health and well-being.

methodThe study draws on 20 individual semi-structured interviews with male prisoners aged between 20 and 70, representing diverse ethnicities and social backgrounds. The interviews were analysed using Braun and Clarke's six-phase thematic analysis.

resultsFour themes were developed through the analysis, reflecting prisoners' experiences of the self-catering system: food-related agency, social skills and relations, food-related skills, and support and guidance. Prisoners generally described self-catering as a meaningful increase in agency, offering control over day-to-day food practices, dietary preferences, and identity work. Socially, the self-catering system facilitated social relationships through co-operation, mutual support, and shared routines that fostered experiences of normality, emotional well-being, and social cohesion. Collaborative food groups often supported skill development, healthier eating and cost-sharing. However, experiences varied widely. Prisoners who lacked supportive social networks, sufficient financial resources, or food-related skills and competencies faced significant barriers. Many described a need for support and guidance, such as cooking courses or mentoring.

conclusionThe study illustrates how food-related practices enabled by a self-catering system may function as meaningful aspects of everyday life in prison. When adequately supported, self-catering systems can serve as one way to promote health within prison settings. However, limited resources to take advantage of food-related agency, including aspects related to food literacy and lack of social support, emerged as key barriers to realising the health-promoting potential. To more fully realise such potential, self-catering systems require attention to be paid to inequalities, support needs, and structural conditions.