UNSPSC 50416113: Organic wild spinach

The variety of organic spinach known as organic wild spinach

UNSPSC 50416113 Organic wild spinach is a Commodity code that captures fresh produce procurement by state and local governments, though recent solicitations show the code is actually being used broadly for general fresh-produce and food-service supply — spinach specifically does not appear in the recent records. State and local governments buy produce through multiple channels: food service operations at parks and recreation facilities, healthcare coalition purchasing, school district national lunch and breakfast programs, and statewide food procurement. The issuing bodies span county parks departments, county boards of education, healthcare coalitions, and state-level procurement offices. Most recent activity reflects school districts and regional park authorities bundling produce into larger food-service RFQs and bids rather than itemizing individual produce SKUs; health care and municipal recreation operations are also active in the space.

The code shows recent solicitation activity across Georgia and Florida. Marion Health Care Coalition in Oregon issued a produce RFQ (Solicitation SP0040000017708) with proposals due August 21, 2026 for fresh fruits and vegetables during the 2026-2027 contract period. Collier County Board of County Commissioners (Florida) issued an Invitation to Negotiate (ITN 258360) for food services at North Collier Regional Park, proposals due March 6, 2025, with a three-year term and local-vendor preference worth 10 evaluation points. Early County Board of Education (Georgia) posted a line-by-line food bid (PE55045NONST2027000000006) due June 8, 2026 covering 300+ food items including vegetables, fruits, and specialty produce, with domestic sourcing preferences and whole-grain emphasis. The State of Georgia issued a statewide food, supplies, and kitchen-products bid (PE55645NONST2026000000009) due June 22, 2026. School districts increasingly emphasize low-sodium, no-added-sugar, and domestic-sourced options; produce is rarely solicited in isolation but bundled into larger food-service contracts with compliance requirements including HACCP plans, food-safety certifications, and delivery-temperature specifications.