Specifications include, but are not limited to: 2.1 The initial contract awarded under this RFP will be for providing approximately 86,000 meals to approximately 900 unduplicated persons 60 years of age and older or persons with a disability (hereinafter referred to as “clients”) within Douglas County. 2.2 The goal of the Older Adults Nutrition Services Program is to increase the nutritional well-being of older persons by providing meals containing at least onethird of the recommended current daily Dietary Reference Intakes as established by the Food and Nutrition Board of the National Research Council of the National Academy of Sciences and the current Dietary Guidelines for Americans, with emphasis being on those older adults in greatest economic or social need. Meals are provided within a congregate setting (congregate meals) as well as delivered to homes (home-delivered meals). 2.3 The County intends to purchase approximately 86,000 total meals during the first year of the contract. This total will include approximately 29,000 congregate meals, all of which must be provided hot. This total also includes approximately 56,000 home-delivered meals including frozen meals. The County is looking for the most cost-effective way to provide home-delivered meals, which could include the Contractor providing twothirds of the home-delivered meals (or approximately 27,000) frozen single portion. The Contractor will: 2.3.1 Purchase, prepare, and convey to seven service centers (‘dining sites’) leased by the County food in amounts sufficient for the County staff at these centers to serve hot meals (congregate and home-delivery) in quantities ordered by the County; 2.3.2 Purchase and prepare food, package this food as frozen meals, and convey these frozen meals to above centers in numbers ordered by the County. Contractor shall purchase, prepare, and convey to above centers food and materials in amounts sufficient for the County staff or volunteers at these centers to make up single portion home-delivery meals in numbers ordered by the County; and 2.3.3 Purchase and convey to above centers back-up food in amounts ordered by the County for use by County staff in serving hot (backup) congregate meals when amounts of prepared food conveyed to centers is insufficient, for example, when more attend than anticipated.
