UNSPSC 50402302: Savoy cabbages

The type of vegetable known as savoy cabbage

UNSPSC 50402302 Savoy cabbages is a Commodity code representing a single produce line item within the broader fresh-produce procurement landscape at state and local agencies. State and local governments buy savoy cabbages as part of comprehensive school nutrition programs, institutional food service operations, senior services, and child nutrition initiatives, often bundled within larger fresh-produce or grocery solicitations that name individual commodity codes alongside dozens or hundreds of other items.

School districts dominate recent solicitation activity under and around this code, with secondary procurement coming from state departments of criminal justice, county boards of education, independent school districts, and municipal health departments. The most recent opportunities cluster in Georgia, Texas, Florida, Connecticut, Missouri, and Utah, reflecting both institutional meal-service scale and regional agricultural distribution patterns. Representative recent solicitations include the Bartow County School System's RFP 10-2026-019 (due June 22, 2026) for local fresh fruits and vegetables sourced within 400 miles, the Dougherty County Board of Education's sealed bid for fresh produce covering 40 line items including carrots and lettuce (due June 16, 2026), and the Bulloch County School District's IFP for locally-grown produce within 200 miles (due May 4, 2026). Texas Department of Criminal Justice has issued multiple IFBs for bulk vegetables including carrots and sweet potatoes for institutional canning operations. These solicitations consistently require produce to be delivered in ready-to-eat or processed form, compliant with USDA Child Nutrition Reimbursable standards, HACCP certified, and traceably sourced from farms of origin. Pricing is typically quoted per pound or per case, with contracts running annual or multi-year terms tied to school fiscal years (July through June), and evaluation weighted heavily toward cost (30–50 percent), product quality and availability (15–30 percent), geographic preference or local sourcing (10–25 percent when specified), and vendor capability. No specific set-asides or restrictions limiting participation are evident in the recent blocks; competition is open to qualified produce suppliers meeting insurance, food safety, and delivery-capability requirements.