Specifications include, but are not limited to: 2.1 The contract awarded under this RFP will be for providing meals to 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 one-third 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 total number of meals purchased by the County will vary depending on the needs and budgetary constraints of the Older Adults Nutrition program. This anticipates that the total meals provided will include approximately one-third congregate meals, all of which must be provided hot. This total also includes approximately two-thirds of home-delivered meals, including frozen meals. The County is looking for the most costeffective way to provide home-delivered meals, which could include the Contractor providing two-thirds of the home-delivered meals as frozen single portion meals. 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 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 centers back-up food in amounts ordered by the County for use by County staff in serving hot (back-up) congregate meals when amounts of prepared food conveyed to centers is insufficient, for example, when more attend than anticipated. 2.3.4 Contractor need not provide condiments or beverages and Offerors’ proposals should not include the cost thereof.