19-Addendum 1 - 26RFP034.pdf

This Addendum No. 1, dated February 17, 2026, modifies the Request for Proposals (RFP) 26RFP034 issued by the Austin Independent School District (AISD) Food Service for the supply of fresh produce and a la carte beverages to district locations. The addendum comprises four substantive items that clarify or revise requirements in the original RFP. Item 1 addresses the Electronic Ordering Catalog/System requirement, specifying that catalog prices must match the approved price list submitted in the Financial Proposal section. Item 2 pertains to the Good Food Purchasing Program, requiring annual analysis of purchases and collaboration with the awarded vendor(s) to gather sourcing information in an Excel document format throughout the contract term, including renewal years. Item 3 clarifies compensation terms, stating that providers will be compensated by AISD for services actually performed and satisfactorily rendered in accordance with contract requirements, and references the Master Purchasing Agreement available on the district's website and included as Appendix 11. Item 4 provides a revised Bid Table (Attachment A - Fresh Produce BidTable - Addendum 1, BT-23NQ) for submission.

The addendum does not establish new pricing terms or financial requirements beyond directing vendors to align catalog pricing with their approved price lists. Bidders are required to acknowledge receipt of this addendum by signing and dating the document. The AISD seeks vendors that possess the physical, logistical, and financial resources to serve as commercial distributors capable of sourcing, purchasing, storing, and delivering fresh produce and beverages while maintaining acceptable fill rates, customer service levels, and product quality. The district explicitly prohibits third-party logistics companies that intend to subcontract the majority of contract aspects, including ordering, warehousing, and distribution. AISD's participation in the Good Food Purchasing Program underscores its commitment to child nutrition, local sourcing, labor law compliance, environmental sustainability, and support for ethical food production practices.