UNSPSC 50584508: Non GMO red oak leaf lettuce

The variety of Non GMO lettuce known as Non GMO red oak leaf lettuce. This means that they are produced without the use of methods that genetically modify organisms by means that are not possible under natural conditions. Such methods include cell fusion, microencapsulation and macro-encapsulation, and recombinant DNA technology (including gene deletion, gene doubling, introducing a foreign gene, and changing the positions of genes when achieved by recombinant DNA technology).

Traditional methods of breeding, conjugation, fermentation, hybridization, in vitro fertilization, or tissue culture are considered to be non-GMO.

UNSPSC 50584508 Non GMO red oak leaf lettuce is a Commodity code that designates a single produce item, yet the recent state and local opportunities tagged under this code encompass substantially broader fresh produce procurement — spanning complete fresh produce supply contracts serving school nutrition programs, institutional cafeterias, and USDA child nutrition initiatives across multiple states. The scope of work actually being solicited does not match the narrow code definition; instead, buyers are soliciting comprehensive produce supply agreements that include dozens to hundreds of line items (apples, bananas, peppers, broccoli, carrots, leafy greens, tomatoes, eggs, and numerous other fruits and vegetables), often bundled with non-food items such as cleaning supplies, dairy products, and grains. School districts dominate the issuing-body mix — including Early County Board of Education (Georgia), Northside Independent School District (Texas), Bulloch County School District (Georgia), Glynn County Board of Education (Georgia), Douglas County School System (Georgia), Liberty County Board of Education (Georgia), Savannah-Chatham County Public School System (Georgia), McAllen Independent School District (Texas), Austin Independent School District (Texas), Rockwood R-VI School District (Missouri), and Hillsborough County Public Schools (Florida) — alongside single instances of state-level procurement (State of Georgia for food supplies and fresh produce). The concentration of recent activity lies heavily in Georgia school districts, with secondary clusters in Texas and single instances in Florida and Missouri.

The representative opportunities reflect consistent procurement patterns across school nutrition services. Early County Board of Education issued an RFQ due June 8, 2026, for line-by-line food bids spanning 300+ items across meats, dairy, vegetables, fruits, grains, and condiments for the National School Lunch and School Breakfast Programs, emphasizing domestic sourcing, whole-grain options, and low-sodium formulations with deliveries five days weekly. Northside Independent School District (San Antonio, Texas) solicited an RFP (RFP 2026-048, due May 7, 2026) for fresh produce delivery to 127 campuses across the school year and summer sessions, requiring HACCP certification, temperature-controlled refrigeration, and pricing tied to USDA Specialty Crops Terminal Markets Standard Reports with monthly price adjustments. Glynn County Board of Education issued an IFB (IFB 27-02, due April 14, 2026) for approximately 60 produce line items with weekly Tuesday deliveries to 16 school locations, Buy American compliance, HACCP plans, and firm pricing for 90 days post-award. The Douglas County School System (through the GEC Buying Cooperative) issued an RFP (SN 26-004, due March 4, 2026) serving 30 school districts across Georgia with estimated annual spending of $4.4 million for Area One and $1.1 million for Area Two, requiring unit pricing based on documented net cost plus fixed fee and a minimum five years' public school experience. Austin Independent School District (Texas) solicited proposals for fresh produce and a la carte beverages (RFP 26RFP034, due March 11, 2026) emphasizing the Good Food Purchasing Program, domestic agricultural products, and support for sustainable and humane food production. Across these opportunities, evaluation typically weights price competitiveness (30–50 points), product quality and availability, vendor experience and qualifications, on-time delivery, compliance with Buy American and HACCP provisions, and alignment with district nutritional preferences; contract terms run July 1 through June 30 of the following year with optional renewals, and vendors must carry $500,000 to $2 million general liability insurance, maintain HACCP certification, comply with federal food safety and non-discrimination requirements, and submit extensive compliance documentation including E-Verify affidavits, debarment certifications, and lobbying disclosures.