The vendor is required to provide food insecurity among students and families by ensuring access to nutritious meals and essential food resources.
- Many students within our district face food insecurity, which directly impacts their academic performance, well-being, and overall success.
- Food distribution and accessibility
• Develop a food distribution/food safety plan that ensures proper refrigeration and storage of perishable and non-perishable items.
• Establish a produce cycle to include a variety of seasonal fresh, dried and canned produce.
• Establish food distribution sites at schools, community centers, and home delivery.
• Ensure culturally appropriate and nutritionally balanced meal options.
• Implement a system for meal tracking and reporting usage data.
- Educational initiatives
• Provide workshops on nutrition, meal planning, and food budgeting.
• Develop outreach materials to educate families on available resources.
• Include culturally appropriate recipes with cooking instructions to accompany items in english, Spanish and French.
- Community partnerships and sustainability
• Collaborate with local organizations, food banks, and businesses.
• Develop strategies to secure on-going funding and food donations.
- Data collection and reporting
• Assign a data administrator. the data administrator is responsible for complying with all data requirements for this potential contract.
• Prior to the start of programming, the awardee/vendor must provide the district with any changes to the site location, enter organization details, program site information, schedule, activities, and clearances for staff, volunteers, and contractors into the designated office data sharing system.
• Track program impact, including participation rates and food distribution metrics.
provide quarterly reports detailing program outcomes and recommendations.
- Food supply requirements
• The food supplies provided must comply with all local, state, and federal regulations regarding food safety and quality standards.
• All perishable food items must have appropriate shelf life, preferably not less than the average consumption rate within the program.
• All food supplies should be sourced from reputable vendors, local farmers, and manufacturers.
• Fresh produce should be sourced locally whenever possible to support local agriculture and ensure freshness.
• Food supplies should be diverse and nutritionally balanced, including but not limited to grains, fruits, vegetables, dairy products, meats, and non-perishable goods.
• Food supplies must be free from any contamination, pests, or foreign substances.
• All packaging materials must be intact, secure, and appropriate for the type of food items being delivered.
• Products with any special dietary considerations (e.g., gluten-free, allergen-free) should be clearly labeled.
• The supplier must maintain a comprehensive inventory management system to track stock levels, expiration dates, and restocking requirements.
- Contract Period/Term: 1 year
- Questions/Inquires Deadline: April 16, 2025