UNSPSC 50414705: Organic cremini mushrooms

The variety of organic mushrooms known as organic cremini mushrooms

UNSPSC 50414705 Organic cremini mushrooms is a Commodity code representing fresh produce items that state and local governments procure for food service operations, including institutional cafeterias, parks concessions, healthcare facilities, and school nutrition programs. The code captures direct procurement of fresh vegetables and fruits as discrete line items within larger food-service and meal-provision contracts. State and local solicitations under this code span county parks departments, school districts, healthcare coalitions, and state purchasing offices. County parks boards procure produce for concession operations at recreational facilities; school districts source vegetables as components of National School Lunch Program and School Breakfast Program meal requirements; healthcare organizations procure produce to support patient and staff meal service; and state purchasing offices establish standing produce vehicles for institutional use across multiple agencies and vendors.

Recent activity shows procurement originating from Collier County (Florida) Parks and Recreation Division via an Invitation to Negotiate for food services at North Collier Regional Park with a response date of March 6, 2025; Marion Health Care Coalition (MHCC, location not specified) issuing a produce proposal with a response date of August 21, 2026; the State of Georgia issuing a food, supplies, and other kitchen products bid with a response date of June 22, 2026; and Early County Board of Education (Georgia) soliciting line-by-line food bids due June 8, 2026, which explicitly includes vegetables and fruits as 300+ line items for three schools under the National School Lunch Program and School Breakfast Program. Georgia appears as a concentration point, with state-level procurement and school district activity both visible. The Early County bid emphasizes domestic sourcing, whole-grain and low-sodium formulations, and products without added sugars or artificial additives, reflecting nutrition-focused procurement priorities in institutional food service.