UNSPSC 50414503: Organic frisee lettuce

The variety of organic lettuce known as organic frisee lettuce

UNSPSC 50414503 Organic frisee lettuce, a Commodity code, describes fresh produce items that state and local governments procure for food service operations — principally school nutrition programs, health-care facilities, and parks and recreation concessions. The recent opportunities show a mix of issuing bodies: county parks departments seeking concession vendors, school districts purchasing produce as part of broader food-service bids, health-care coalitions sourcing fresh fruits and vegetables, and state procurement offices managing blanket food supplies. The work centers on fresh produce sourcing and delivery according to operational specifications, quality standards, delivery schedules, volume requirements, and compliance with food safety and domestic-sourcing preferences.

Recent activity spans Georgia, Florida, and at least one multistate health-care procurement. The State of Georgia posted a broad food-supplies RFQ due June 22, 2026 (Solicitation PE55645NONST2026000000009) covering food and kitchen products without itemized scope detail in the posted summary. Early County Board of Education in Georgia issued a line-by-line food bid due June 8, 2026 (PE55045NONST2027000000006) encompassing approximately 300+ food items including vegetables and fruits, with emphasis on domestic sourcing, whole-grain options, low-sodium formulations, and products without added sugars or artificial additives; the contract runs July 1, 2026 through June 30, 2027 with extension and renewal options. Marion Health Care Coalition (MHCC) solicited produce proposals due August 21, 2026 (SP0040000017708) for the 2026-2027 contract period, requiring qualified vendors to meet quality standards and delivery timelines with seasonal pricing adjustments. Collier County Board of County Commissioners issued an Invitation to Negotiate for food services at North Collier Regional Park due March 6, 2025 (Solicitation 258360), which encompasses multiple food venues but is primarily a concession-management opportunity rather than a commodity produce purchase.