Attachment 2 SoN - 49 IS Meal Support Final.pdf

CUI

STATEMENT OF NEED

For the 49th Intelligence Squadron

Offutt AFB, Nebraska 68113

SUBJECT Statement of Need for Meal Catering Services – Meals for 49th Intelligence Squadron (IS) During Inactive Duty Training (IDT) Weekends (also called unit training assembly (UTA)

1. Purpose/Objective.

This Statement of Need justifies the establishment of a Blanket Purchase Agreement (BPA) for the provision of three meals per day (breakfast, lunch, and dinner) to authorized Traditional Reservists of the 49 IS during their scheduled IDT/UTA “super drill” weekend (four consecutive days) that occur on a bi-monthly basis (schedule to be provided, see details in requirements). The objective is to ensure sustenance for Traditional Reservists and nutritional support aligned with Department of the Air Force (DAF) fitness standards, body composition requirements, and readiness goals, while accommodating operational constraints such as limited storage, duty schedules, dietary needs and lodging arrangements.

2. Background/Operational Context.

The 49 IS consists of approximately 40-50 Traditional Reservists performing IDT/UTA (numbers may increase or decrease based on operational requirements but will not exceed 50 personnel unless unit manpower is increased). These Traditional Reservists would normally obtain meals at the base dining facility, but a dining facility is not available for use at Offutt Air Force Base. Meals are required to sustain personnel during IDT/UTA periods, as unit resources do not support on-site preparation or storage. Previous attempts or internal efforts have relied on ad-hoc arrangements, but a dedicated BPA is needed for consistency, compliance with nutritional guidelines, and cost efficiency.

3. Requirement Description.

The contractor shall provide breakfast, lunch, and dinner to approximately 40-50 personnel per day per super drill weekend. The 49 IS is a flying squadron and will require to-go meals that will be required to be dropped off with dinner on the day prior to flying operations. Due to flight scheduling during super drills, members flying will need to pick up all three meals (ready-to-eat or reheatable in a microwave for dinner only) on the day prior to the flight. This requirement will be specified 15 calendar days prior to scheduled UTA/IDT. Meals must meet the following:

• Scheduling: A fiscal year schedule for the following year will be provided no later than 31 August by the 49 IS to allow for contractor general meal planning. Fifteen calendar days prior to each scheduled UTA/IDT event (four day consecutive day “super drill” over a weekend), the 49 IS will provide amount of Traditional Reservists requiring three meals per day, and delivery windows for each meal that will be a 30 minute window based on operational requirements. Failure to meet delivery window timing will reported as failure to meet contract requirements.

• Nutritional Guidelines: Breakfast 500–800 kcal; lunch and dinner 800–1,000 kcal each.

Standard nutritional makeup per dietitian recommendations, emphasizing whole-food, minimally processed options. Avoid highly processed/ultra-processed foods, excessive fried items, excessive carbohydrates, added sugars, unhealthy fats, and high sodium to support fitness standards, cognitive focus, and long-term readiness per DoD/Air Force guidance (e.g., 2025–2030 Dietary Guidelines for Americans).

• Meal Composition Examples (rotating/cycle menu preferred, 4–6 options per meal type for variety):

• Flight Meals: Grab-and-go items that are intended to be picked up the day prior with the dinner meal, refrigerated, and brought to the flight the next day. These items should not require reheating. One may be breakfast themed (e.g. overnight oats, chia seed pudding/yogurt, yogurt parfaits, or smoothies), and both can be lunch themed if there are two different options (e.g., whole-wheat wraps/sandwiches with lean protein, pasta salad with lean proteins, or nutrient dense salads with protein or grain salads (e.g. quinoa) but they should meet dietary restrictions/calorie content without high calorie dressings). Side items like salad, chips, fruit, or vegetables with portioned dip).

• Breakfast: Hot, ready-to-eat (e.g., oatmeal with toppings, scrambled eggs, bacon/sausage, Greek yogurt, whole-grain toast, breakfast sandwich).

• Lunch: Grab-and-go (e.g., whole-wheat wraps/sandwiches with lean protein, pasta salad with lean proteins, or nutrient dense salads with protein or grain salads (e.g.

quinoa) but they should meet dietary restrictions/calorie content without high calorie dressings. Side items like salad, chips, fruit, or vegetables with portioned dip).

• Dinner: Pre-wrapped/prepared, ready-to-eat or reheatable in lodging microwave (e.g., baked salmon/lean beef/chicken, rice/quinoa, steamed vegetables, side salad).

• Beverages: Milk/juice for breakfast; water, tea, lemonade, soda (including diet soda), coffee, or sports drinks for lunch/dinner. Beverages will be provided for all meals and should all be single serve options consisting of at least 12 ounces.

• Dietary Accommodations: The 49 IS currently has vegan and vegetarian members and requires adaptability to choose vegan and vegetarian option for meal orders based on requirements. Presently, approximately four percent are vegan and four percent are vegetarian, but this could change with newly added personnel or members who make different life choices. Additionally, the 49 IS may have personnel with food allergens that need to be accommodated. These specifications will be provided 15 calendar days prior to each scheduled UTA/IDT.

• Packaging/Delivery: Individually sealed/tamper-evident where applicable (grab-and-go/reheatable), labeled with contents, allergens, prep date/time, and reheating instructions. Microwave-safe, vented containers for reheatable items. Disposable utensils/condiments/packaging (economic/recyclable preferred). Beverages should all be single serve options consisting of at least 12 ounces and will be provided for all meals.

• The contractor is not required to be based in the local area. However, the food must be prepared locally in order for the food to arrive at the destination in the condition specified above (i.e. proper temperatures, ready to eat).

• Security Requirements: unscheduled gate closures by the Security Forces may occur at any time and the Contractor’s service technician/personnel entering or exiting the installation, which may cause a delay. Privately owned vehicles of contractor's personnel are subject to being searched pursuant to applicable regulations. The Contractor shall comply with Offutt AFB rules, regulations, and directives while on the installation. Any violation of an installation regulation or Nebraska law may result in the termination of the privilege to enter one or more military installations. Only Contractor employees authorized by proper authorities may be granted access to Offutt AFB.

• Delivery Location: Primary; South side of Bldg 301D (Martin Bomber Building), Offutt AFB, Nebraska. Bldg 301D is a building that can be driven in (there are roadways in the building). Service locations in the building can be provided in a walk-through.

• Delivery windows will be specified 15 calendar days prior to scheduled UTA/IDT: An example would be 0700-0730 for breakfast (ready-to-eat/hot at industry standard temps);

1100-1130 for lunch; and dinner will be a grab-and-go for pickup at 1500-1530. Delivery must be prompt as time constraints do not allow for tardiness. Refrigerated items must be at 40°F and frozen items at 0°F.

• Service Details: ServSafe-certified kitchen manager; drivers/handlers follow industry standards. Base access via company spreadsheet list (badges/vehicle inspection case-by-case).

4. Impact if Not Funded/Acquired.

Without contracted catering and on base services, Traditional Reservists face inadequate nutrition/sustenance during UTA/IDT, degrading focus, performance, recovery, and compliance with fitness/body composition standards. This increases risks of fatigue, health issues, reduced readiness, and potential failures in physical fitness assessments and ability to mobilize. Ad-hoc sourcing is inefficient, inconsistent, and may exceed costs without volume guarantees.

5. Alternatives Considered.

• On-base preparation/storage: Not feasible due to storage constraints and lack of facilities.

• Individual reimbursement: Although more ideal than a contract, not permitted per the Joint Travel Regulation for IDT.

6. Funding and Timeline.

• Estimated Cost: To be determined via competitive BPA quotes; include per-person-per-day for three meals (with all charges—fuel, delivery, setup/teardown/cleanup, labor— itemized but rolled into overall price). Prices confirmed for 12 months preferred (six, four day events). Federal tax-exempt (certificate provided if requested).

• Period of Performance: Indefinite delivery via BPA calls; aligned with fiscal year drill schedule.

• Payment: GPC card upon delivery, inspection, and acceptance (no advance payments).

7. Acceptance Criteria.

For services to be considered acceptable, Contractor will arrive on time and be ready to serve the food at the agreed upon time. Events will typically be time sensitive, and contractor should be punctual. Other considerations for acceptance are: was the food/beverages prepared, served, and held at appropriate temperatures as outlined in the references above. Were the correct quantities of food/beverages provided? And did the contractor provide an appropriate number of supplies and personnel?

8. Point of Contact.

Dana C. Sandoval, CMSgt, Senior Enlisted Leader, 402-232-7666 dana.sandoval@us.af.mil – Primary Requirement Owner POC for 49 IS.

Additional POCs: Maj Michael Cecchini (michael.cecchini@us.af.mil) and Lt Col Anna McLennan (anna.mclennan.1@us.af.mil)