Scope of Work attached to the Form of Vended Meal Contract appended to this RFP. The MCOE’s food service goals are to provide nutritious, high-quality meals to students and participants in the School Breakfast Program (SBP) and the National School Lunch Program (NSLP), to accommodate special diets where medically necessary, improve the nutritional quality of meals, and maintain a financially viable food service program. General food service goals are to: • Provide an appealing and nutritionally sound program for students as economically as possible • Increase participation at all levels of the food service program by improving meal quality • Maintain reasonable prices for students participating in the food service program • Maintain student and staff morale at a high level
