Attachment 21 - Performance Work Statement.docx

National Institutes of Health Performance Work Statement Food Services for NIH Bethesda Campus

11/19/2014

This is a performance-based contract to provide food services for the purpose of dispensing food, nonalcoholic beverages, and catering services at multiple facilities on the NIH main campus in Bethesda, MD, in accordance with the terms and conditions specified herein.

Table of Contents

Responsibilities, Reports and Standards………………………………………………………………………………………………..39

Deliverables…………………………………………………………………………………………………………………………………………..41

Financial Objective…………………………………………………………………………………………………………………………………43

Contract Administration Data………………………………………………………………………………………………………………..46

Attachments………………………………………………………………………………………………………………………………………….49

Introduction/Background The National Institutes of Health (NIH) is the largest agency for biomedical research in the world and is comprised of the Office of the Director and 27 different Institutes and Centers. It is the largest organization under the U.S. Department of Health and Human Services and is one of five health agencies within the Public Health Service.

For over a century, NIH has been the leader in global health care advancing innovative biomedical research and paving the way for important discoveries that improve health and save lives. In fact, 144 Nobel Prize winners have received support from NIH. It is the largest source of funding for medical research in the world awarding more than 80% of its annual budget to support 30,000 research projects at 3,000 universities, medical schools and independent research institutions in all 50 states and territories, and in more than 90 countries.

The remaining 20% of its annual budget goes to support the Intramural Research laboratories, most of which are on the main campus in Bethesda, Maryland, which occupies 310 acres in Montgomery County, Maryland, approximately 5 miles northwest of Washington, DC. It is the primary workplace for over 80% of the NIH workforce and is also home to the NIH Clinical Center, the largest hospital in the world totally dedicated to clinical research. NIH’s impact on the economy is massive. Its funding generates 62 billion dollars (double taxpayers’ investment); and it serves as the foundation of the entire medical sector that employs 1 million U.S. citizens; generates 84 billion in wages and salaries, and exports 90 billion in goods and services. One of the goals of the 2013 Bethesda Master Plan is to foster the environmental sustainability of the Bethesda campus through new construction, with the overall objective of sustaining the NIH mission and its world-class scientists, over the next 20 years.

The mission of NIH is to seek fundamental knowledge about the nature and behavior of living systems and apply that knowledge to enhance health, lengthen life, and reduce illness and disability. Accomplishing this mission requires many dedicated people with diverse talents, skills, expertise, and experiences from around the world. More than 19,600 Federal staff works on the main campus in both scientific and non-scientific roles. This count does not include contract workers, Clinical Center patients, or visitors who also utilize the facilities. The NIH community is broadly diverse in every way and yet closely connected by a shared mission. For the third year in a row, NIH has been named one of the 50 Best Employers for Workers over 50 by AARP.

Description of Services The Contractor shall establish and operate multiple food service facilities, described herein, for the purpose of serving nutritious food and nonalcoholic beverages, and to provide catering services under a no-cost performance-based contract[footnoteRef:1], as authorized by the contracting officer (CO), in accordance with the terms and conditions of this contract. [1: Measurable Performance Standards Clause: http://www.acquisition.gov/far/html/Subpart%2037_6.html .]

Scope of Work The Federal Government is requesting proposals from experienced, socially responsible food service providers to deliver food and beverages at affordable options that are healthy, and when feasible, organic and grown locally; and maintain operations in an environmentally responsible and sustainable manner. Additionally, the Government envisions services under this contract to be a model for wellness and sustainable operations. Generally stated, this objective may be realized through operations that deliver food and beverage items that are consistent with the most current version of Dietary Guidelines for Americans recommendations. Additionally, the Offeror shall offer healthy foods, and when feasible, organic and locally grown/produced foods containing minimal chemical or biological additives. Contractor must be capable of providing an operation that uses a verifiable waste program that uses environmentally friendly products made from recycled materials that are recyclable and/or compostable. Finally, the Contractor shall meet or exceed customer expectations through creative marketing and innovative programs, delivery methods, and industry trends that educates and incentivizes consumers to make healthier food choices resulting in a measurable improvement to the health and wellbeing of the NIH community.

This contract is designed to ensure that the services provided will continue to meet the highest standards of customer satisfaction, provide an innovative wellness and nutrition program, support a healthy diet, and a successful sustainability program. Contractor will be expected to deliver prompt, efficient, customer-service oriented and sustainable food services to five (5) full-service dining facilities and two (2) coffee bars, located on the Bethesda campus, 250 days/year with at least one food service facility open 7 days per week (at no cost to the Government), in accordance with the terms of the contract. The contractor shall provide a wide variety of daily menu options for breakfast and lunch and implement a robust wellness, nutrition, and sustainability programs that exceed standards and incentivizes consumer participation. The food and beverage selections shall be delicious, nutritious, reasonably priced, and include a range of dietary alternatives for customers to choose from, i.e. vegan, vegetarian, gluten-free, kosher (shall provide with proper notice) low-sugar, etc.

NIH main campus is home to a diverse population of over 25,000 people - including Federal staff, visiting fellows, student interns, guest researchers, contract workers, patients, family members, and visitors from all over the nation and the world. Frequent visitors include high-ranking foreign delegations, renowned scholars and researchers, high profile politicians, members of Congress, and the President. The campus hosts conferences, training workshops, seminars, lectures, and special events that attract large crowds. Work schedules vary widely and the campus never closes to its staff, patients, and resident guests. According to the Agency, approximately 10,600 Federal staff telework one or two days a week and 7,400 work an alternate work schedule (AWS), which provides staff one day off (typically a Monday or Friday) every other week. NIH has its own police and fire departments, as well as other essential service staffs that ensure lab safety and building security. Access to the campus perimeter requires a Federal ID or a Government photo ID for visitors.

The Contractor shall understand that the services under this contract are vital to the Government and must be continued without interruption, and agree to work with the out-going contractor to ensure a seamless transition plan for the continued operations.

Performance Goals and Objectives

· Deliver sustainable food and beverage choices that are nutritious, delicious, and when possible, locally sourced using organic ingredients at competitive prices.

· Operate facilities in an environmentally responsible and sustainable manner.

· Adhere to current Federal Dietary Guidelines for Americans (Attachment 1), as part of a balanced diet.

· Serve foods that contain minimal chemical and biological additives.

· Meet or exceed the Department of Health and Human Services (HHS) guidelines for Federal Concessions and Vending Operations (Attachment 2).

· Decrease the sodium content in available foods.

· Eliminate industrially produced trans fats.

· Initiate a measurable waste reduction and recycling campaign that uses environmentally sustainable products made from recycled or repurposed materials that are recyclable and/or compostable and incentivizes customers to participate.

· Initiate a robust wellness and nutrition program that utilizes current Federal guidelines and standards that provides measurable results.

· Implement a consumer-friendly menu labeling program.

· Initiate a robust food program with NIH Dieticians that educates staff and allows consumers to make informed choices about what they are purchasing and eating through the labeling of menu items.

· Offer incentives (coupons, discounts, etc.) to consumers who make healthier food choices.

· Exceed customer expectations through exceptional customer service, creative and innovative menu offerings/options, and convenient food delivery and marketing methods that keep pace or exceed industry trends and standards.

Period and Place of Performance Effective Date: June 14, 2015 – June 13, 2020 | NIH main campus located at 9000 Rockville Pike, Bethesda, MD 20892.

Terms of Contract The Government proposes the contractor make a capital investment of $2 million, at a minimum, for equipment and facilities over five (5) years. Contractor's suggested retail pricing structure will be subject to approval by the Government. The proposed period of performance is five (5) years with two (2) five (5) year options and award incentives used to inspire outstanding contract performance.[footnoteRef:2] [2: Award Term Incentive clause: http://www.farsmarterbids.com/regs/fars/section.php?sectionID=15520216-78 .]

Transition Phase The current contractor currently operates five (5) cafeterias and two (2) coffee bars on the Bethesda campus, under a performance-based contract that employs union labor under a collective bargaining agreement since 2000.

Bldg. 31

Bldg. 35

Bldg. 45

To ensure continuity of services and maintain a high level of customer satisfaction during transition, the incoming contractor shall collaborate with the existing contractor for phasing in and out of operation. To this end, the lines of communication between the Government, customers, and both incoming and out-going contractors must remain open in accordance with the FAR - 52.237-3 - Continuity of Services clause.[footnoteRef:3] [3: Continuity of Services clause: http://www.acquisition.gov/far/html/52_233_240.html#wp1113569 .]

Description of Facilities

Randolph Sheppard Facilities Under separate agreement with the Government, The Maryland Business Enterprise Program for the Blind (MBEPB), state licensing agency that provides employment and business opportunities for the visually impaired under the Randolph-Sheppard Act (RSA), oversees the operation of two (2) dining centers, three (3) coffee bars, and five (5) concession stands on the main campus. By law, food service providers and other vendors located on the premises are not permitted to sell products that compete with the products sold in the blind-operated concessions and dining facilities. [footnoteRef:4] [4: The RSA prohibits the sale of vending products that compete with items sold in MBEBP concessions or vending machines onsite. The COR will have final authority on what may be sold in the cafés and cafeterias.

Bldg. 35

Bldg. 45

Transition Plan for 5601 Fishers Lane (Awarded May 2014) Acquisition of the newly constructed dining facility at 5601 Fishers Lane may take place at the end of May 2019 or 2020. Contractor shall work with the current contractor to ensure a smooth transition phase with minimal disruption to services.

N/A (Opened summer 2014)

Service Schedules

Breakfast: 6:30 a.m. - 9:30 a.m.

Lite Fare: 9:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 2:30 p.m.

Lite Fare: 2:30 p.m. - 4:00 p.m.

Bldg. 10 ACRF (2nd floor)

** This cafeteria shall remain open, as indicated, on weekends, Federal holidays, and during Federal closures due to inclement weather, acts of nature, and any other situation that renders the Government’s official operating status - CLOSED – per the Office of Personnel Management.

The ACRF cafeteria is critical to the support of the mission of NIH. Service is required in this facility for weekend and holidays for patients, visitors, and clinical center staff. The NIH recognizes that census numbers during these periods is lower than during week days; however, no financial support will be provided by the government for the weekend service.

Monday-Friday | 6:30 a.m. - 8:00 p.m.

Breakfast: 6:30 a.m. - 9:30 a.m.

Lite Fare: 9:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 3:00 p.m.

Evening Service: 3:00 p.m. - 8:00 p.m.

Weekend and Holiday Hours| 8:00 a.m. to 6:00 p.m.

Breakfast: 8:00 a.m. - 10:00 a.m.

Lite Fare: 10:00 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 3:00 p.m.

Evening Service: 3:00 – 6:00 p.m.

Federal Government Closure/Shutdown Hours** Monday-Friday | 6:30 a.m. - 8:00 p.m.

Breakfast: 6:30 a.m. - 9:30 a.m.

Lite Fare: 9:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 3:00 p.m.

Evening Service: 3:00 p.m. - 8:00 p.m.

Breakfast: 6:30 a.m. - 9:30 a.m.

Lite Fare: 9:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 2:30 p.m.

Breakfast: 6:30 a.m. - 9:30 a.m.

Lite Fare: 9:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 2:30 p.m.

Breakfast: 6:30 a.m. - 9:30 a.m.

Lite Fare: 9:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 2:30 p.m.

*Minimum hours to which the Contractor must adhere. Failure to do so may result in a fine*** charged to the Contractor, unless a modification order has been approved or Government closure policy is in effect (Attachment 3).

*Minimum hours to which the Contractor must adhere. Failure to do so may result in a fine*** charged to the Contractor, unless a modification order has been approved or Government closure policy is in effect (Attachment 3).

Fine Schedule***

Modification to Service Schedules Contractor may request a contract modification to extend hours of service for the purpose of improving financial viability.

· Any request for modifying the hours or days of service shall be submitted for approval of the Contracting Officer’s Representative (COR) prior to start of service date.

· Contractor can submit a request for reduction in service during Government holiday periods in advance (14 days).

· If the Telecommute and/or Alternate Work Schedule (AWS) Agency programs impact sales levels on specific business days, the Contractor can submit a request for change in service on these days. COR will review the request and advise the Contractor if a request is approved.

· Service schedules (as indicted) may be modified when Government closures are announced due to inclement weather, security threats, etc. or when there is a facility issue such as no hot water. (Attachment 3 – Federal Government OPM Snow and Dismissal Policy) Contractor Responsibilities Service

· Patrons shall be encouraged to remove trays, containers, and utensils from tables to the trash/recycle stations that will be strategically located in the dining areas of each facility.

· Contractor will provide busing service during service hours to remove any remaining soiled trays, containers, and utensils and assure that tables and chairs are kept clean throughout the breakfast and lunch service periods.

· Contractor is responsible for maintaining and emptying trash from dining room collection points during and after service.

· Contractor shall not serve food or beverages on or after posted date of expiration.

· Contractor shall keep the servery neat and clean and maintain an appealing selection of food at all times.

· Contractor shall train its staff to deliver prompt, efficient, and exceptional customer-oriented service consistently, and be responsive to customers’ complaints, concerns, comments, requests, and feedback.

· Contractor will instruct service staff in proper sanitation and food techniques and will have a managerial-level certified facility food handler in each facility at all times.

· Contractor shall employ sufficient and suitable personnel to support this contract, secure and maintain insurance, maintain records, submit reports, and observe other contract requirements, as specifically set forth herein.

· Contractor shall pay all fees, expenses, or other charges incident to or resulting from operations under the contract as set forth herein.

· Contractor shall meet monthly or as needed with the COR and designated tenant Agency representatives to discuss mutual objectives, including but not limited to service levels, wellness, sustainability menus and marketing programs. At a minimum, Contractor will supply Agency with electronic calendars for use on the Agency Intranet.

· Contractor will be responsible for compliance with Section 508 (29 USC 794(d)) for any submissions for mass emails or websites and social media platforms (refer to Attachment 4.[footnoteRef:5] [5: NIH social media policy: http://oma1.od.nih.gov/manualchapters/management/2809/ .]

Menus

· It shall be the responsibility of the Contractor to provide a variety of quality prepared foods that are a model for wellness and sustainability and in accordance with industry trends, industry standard practices, and the industry’s latest innovative concepts.

· Contractor shall provide a variety of nutritiously prepared foods that appeal to customers with diverse dietary requirements and preferences, including vegetarian, vegan, gluten-free, low sodium, low sugar, etc.

· Menus shall include items for people with dietary restrictions and offer “low fat,” "low sodium," "low calorie," “gluten free,” “dairy-free,” “non-GMO,” and "reduced sugar" menu items, and as defined in the Health and Sustainability Guidelines for Federal Concessions and Vending Operations. It is the goal of this contract that 40% of the menu structure served at each meal period meets the dietary restrictions.

· All menu items which meet any health claim eligibility shall be clearly labeled for customers, in accordance with the “Health and Sustainability Guidelines for Federal Concessions and Vending.” Contractor shall consider using easy-to-identify icons to label foods with certain ingredients on menus and displays (i.e., gluten-free, dairy free, peanut free, low-fat, vegan, vegetarian, etc.)

· Contractor shall consider placement of the healthy products in the cafeteria and on the serving lines. Examples of product placement may include placement of healthy menu offerings as the first thing the customer encounters at each serving line, or at the cash register or at key places on serving lines that are closest to eye level.

· Contractor shall consider offering standard smaller portion options, at a reduced cost, and allow customers to upsize (not supersize) portions for a minimal additional cost.

· Contractor shall follow the current U.S. Dietary Guidelines for Americans guidelines and all subsequent revisions by implementing the Health and Sustainability Guidelines, including the following:

· Prior to the start date of service, the Contractor shall provide to the COR a complete price/portion book for the account (e.g.: hamburger, list patty size and selling price; ham sandwich, ounces of meat, toppings included, and selling price).

· List each menu item in the price/portion book by concept and indicate if the menu item meets the criteria defined in the “Health and Sustainability Guidelines for Federal Concessions and Vending.”

· During each serving period, easy-to-read and accurate menus with current prices listed, nutrition data, and allergen/dietary restrictions shall be prominently displayed for the information of patrons at the cafeteria.

· Menus shall not be outdated or display inaccurate information (i.e., pricing, portion, caloric information, etc.).

· Menus shall be posted at or near the cafeteria entrances and at the service points. All customer signage, menus, etc., must be printed (no hand-written signs are allowed).

· Contractor shall consider using electronic boards, sponsored web-pages, and social media pages with menu and related information.

Integrated Nutrition and Wellness Program The Federal government is invested in assisting its staff in making healthy and informed food and beverage choices by creating and promoting an improved food environment through sustainable procurement at all Federal facilities.

Contractor shall initiate and sustain a robust wellness program that utilizes Federal guidelines to meet or exceed Federal standards and provides measurable results - improving the health and wellbeing of the overall NIH population over the life of this contract. All food and nutrition education materials targeting NIH customers will be developed by a registered dietician. Government recommends Contractor to collaborate with the NIH in the distribution of nutrition education materials, signage, nutrition information tables, etc., to inform NIH customers to promote healthy eating habits. NIH Dieticians in the NIH Division of Nutrition Research Coordination (DNRC) or other designated NIH office will review drafts of nutrition education materials, menu and food signage, and food and beverage nutrition information to ensure technical accuracy and consistency with current Dietary guideline recommendations.

Background Since the Affordable Health Care Act was passed in 2009, the President’s National Prevention Strategy has been the impetus behind the Government’s long-term commitment to reduce absenteeism and debilitation caused by obesity, chronic illnesses and sedentary lifestyles within the Federal workforce. President Obama tasked the Office of Personnel Management (OPM) with developing wellness best practices and a plan for the Federal workforce.

In February 2010, GSA released the Health and Sustainability Guidelines for Federal Concessions and Vending Operations. In support of GSA’s actions to increase healthy and sustainable food and beverage options and operations at Federal workplaces, the U.S. Department of Health and Human Services (HHS) and GSA have worked collaboratively to create the Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which proposes specific food, nutrition, and sustainability guidelines to complement the GSA procurement guidelines. This document applies to all food service concession operations and vending machines managed by HHS and GSA, as well as at sponsored or co-sponsored conferences and events onsite and offsite, as deemed appropriate. Finally, this is a living document and will be updated as nutrition science and consumer demands evolve.

According to the USDA, food consumption in the United States has increased by 16 percent since 1970, corresponding to an increased calorie intake from 2,234 calories per person per day in 1970 to 2,757 calories in 2003. In addition, a study from 2003 found significant changes in portion sizes, with portion sizes ranging from an increase of 49 to 133 calories per item among commonly consumed foods such as salty snacks, soft drinks, hamburgers, French fries, and Mexican food. Compared to the early 1900s, today’s U.S. food supply has, per person, 35% more sodium than it did in the early 1900s due to the availability of more processed foods. There also are more fat and sweeteners per capita in today’s food supply than there were at the beginning of the 20th century, translating to nearly 30% of energy intake of the U.S. population being derived from nutrient‐poor foods, including soft drinks, salty snacks, sweets, and desserts.

General Guidelines for Healthy Food Offerings These guidelines are designed to encourage offerors to make healthy, appealing, and affordable food choices more accessible. They are not designed to restrict choices.

Provide Healthy Choice Options

· Seasonal vegetables and fruits.

· Whole grain options, including pasta.

· Vegetarian entrees.

· Lean protein entrees.

· Low-fat milk, yogurt, and cottage cheese.

· High fiber, low sugar cereals.

· 100% fruit juice.

· Freely available drinking water.

· Foods with less sodium.

· Foods free of synthetic sources of trans- fats.

Make Choosing Healthy Easy and Affordable

· Contractor shall change menus at least four times/year. The Contractor shall offer a variety of seasonal, locally sourced foods as a means of promoting food variety.

· Accurate menus must be available on multiple media in an attractive format.

· Signage must be professional (i.e., no hand-written signs) and posted on multiple media, i.e. electronic boards, Contractor sponsored web pages, and available for smartphone applications.

· Consider effects of priority placement of the products in the cafeteria serving lines, at the cash register, and positioning at eye level to encourage patrons to make healthier choices.

· Consider offering incentives for customers purchasing healthier food options (i.e., discounted price, coupons, vouchers, bonuses, etc.)

· Sponsor promotional events, educational sessions on healthier eating, and innovative marketing practices, in collaboration with the Facility Manager.

Nutrition Labeling Standards Providing consumers with calorie and nutrient information is an important strategy for assisting people to select healthy diets. Restaurants and other food service facilities provide 37% of Americans’ daily energy intake. The lack of readily available calorie information in food service establishments makes it possible to consume excess calories without realizing it. Providing calorie information at the point of purchase can help people make more informed choices.

Standard Criteria

· All items available in the cafeterias must be labeled with calories per serving as sold (or calories per measure provided for salad bar-type service).

· Calorie labeling must be displayed at the point of choice in a clear and conspicuous manner on the menu board, or if menu boards are not available, labeling must be prominently posted on signs adjacent to the food items or menus.

· Exceptions to this standard are items not listed on a menu or menu board such as condiments and other items placed on the table or counter for general use; daily specials; temporary menu items appearing on the menu for less than 60 days; and custom orders.

· Additional nutritional information must be made available in written form, on request. The nutrition information that must be available in written form to consumers upon request includes:

· Total number of calories derived from any source

· Total number of calories derived from the total fat

· Total fat

· Saturated fat

· Cholesterol

· Sodium

· Total carbohydrate

· Sugars

· Dietary fiber

· Total protein

· A prominent statement regarding the availability of additional nutritional information available must be placed on the menu or menu board in written form, on request.

· Foods packaged by the facility as grab and go items must comply with labeling requirements outlined by the FDA Food Code and the Code of Federal Regulations[footnoteRef:6]. [6: Title 21 Food and Drugs, Subchapter B (Parts 100 – 169)]

Above Standard

· Label foods with health claims using easy-to-identify icons on menus and displays (i.e., gluten-free, dairy free, low-fat, vegan, vegetarian, locally-grown, etc.)

· List ingredients used, i.e., oils, broth, chicken, spices, etc.

Trans-fats Replacing foods containing industrially produced artificial trans fatty acids with foods low in both saturated and trans fatty acids in food service is an important strategy to assist consumers to limit their intake of both saturated and trans-fatty acids.

Standard Criteria

· Eliminate use of partially hydrogenated vegetable oils, shortenings, or margarines for frying, pan-frying (sautéing), grilling, baking, or as a spread (or for deep frying cake batter and yeast dough) unless the label or other documentation for the oil indicates 0 grams trans-fat per serving.

· Currently products listed as “0 grams trans- fat” on the Nutrition Facts panel must contain less than 0.5 grams trans-fat per serving. Oils and fats used in food preparation and as spreads must also be low in saturated fats.

Sodium Reducing access to high sodium foods will assist consumers in meeting the recommendations to limit sodium intake.

Standard Criteria

· All individual food items must contain ≤480 mg sodium as served, unless otherwise designated in the specific categories of the Food Selection Standards in Concessions and Vending sections that follow.

· All meals[footnoteRef:7] must contain ≤900 mg sodium, as served. [7: Meals are defined in current Health and Sustainability Guidelines for Federal Concessions and Vending Operations.]

Fruits Standard Criteria

· All canned or frozen fruit must be packaged in water or 100% unsweetened juice, with no added sweeteners.

· Offer a variety of at least three whole or sliced fruits daily.

· Offer a variety of seasonally available fruits.

Above Standard

· Offer locally-grown fresh fruits.

· Offer at least one prepared dish option with fresh fruit.

Vegetables Standard Criteria

· Offer daily, at least one raw, salad-type vegetable and at least one steamed, baked, or grilled vegetable seasoned without fat or oil.

· All vegetable offerings must contain ≤230 mg sodium, as served.

· Mixed dishes containing vegetables must contain ≤480 mg sodium, as served.

· Offer a variety of seasonally available vegetables.

Above Standard

· Offer at least one prepared vegetable option with ≤140 mg sodium as served.

· Offer locally-grown fresh vegetables.

Cereals and Grains Standard Criteria

· When cereal grains are offered (e.g., rice, bread, pasta), then a whole grain option must be offered for that item as the standard choice.

· All cereal, bread, and pasta offerings must contain ≤230 mg sodium per serving.

· At least 50% of breakfast cereals must contain at least 3g of fiber and less than 10g total sugars per serving.

Above Standard

· When cereal grains are offered (e.g., rice, bread, pasta), a 100% whole grain option must be offered for that item as the standard choice.

· If cereal is offered, offer at least one cereal with ≤140 mg sodium per serving.

· Aim for a cereal that gets 25-30% or less of its calories from sugar.

Dairy/Yogurt/Cheese/Fluid Milk Standard Criteria

· If milk is offered as a beverage, only offer 2%, 1%, and fat-free fluid milk.

· If cottage cheese items are offered, only offer low fat (2% or less) or fat-free items.

· If yogurt is offered, only offer 2%, 1%, or fat-free yogurt.

· If yogurt is offered, only offer yogurt with no added caloric sweeteners or yogurts labeled as reduced or less sugar according to FDA labeling standards.

· Processed cheeses must contain ≤230 mg sodium per serving.

Protein Foods Standard Criteria

· When protein entrees are offered, offer lean meat, poultry, fish, or low-fat vegetarian entrée choices.

· At least twice per week, offer an entrée with a vegetarian protein source.

· Canned or frozen tuna, seafood, and salmon must contain <290 mg sodium per serving, and canned meat <480 mg sodium per serving.

Above Standard

· A vegetarian entrée must be offered every day.

Beverages Standard Criteria

· At least 50% of available beverage choices (other than 100% juice and unsweetened milk) must contain ≤40 calories/serving.

· If juice is offered, only offer 100% juice with no added caloric sweeteners.

· Vegetable juices must contain ≤230 mg sodium per serving.

· Drinking water, preferably chilled tap, must be offered at no charge to all meal service events.

· Do not offer cup sizes larger than 20 oz.

Above Standard

· For beverages with more than 40 calories/ serving, only offer servings of 12 oz or less (excluding unsweetened milk and 100% juice).

· At least 75% of beverage choices (other than 100% juice and unsweetened milk) must contain ≤40 calories/serving.

Other Considerations Standard Criteria

· Deep-fried options must not be marketed or promoted as the special or feature of the day.

· Limit deep-fried entrée options to no more than one choice per day.

· Offer half- or reduced-size portion choices for meals and concession items.

· Where value meal combinations are offered, always offer fruit or a non-fried vegetable as the optional side dish, instead of chips or cookie.

Above Standard

· Make healthier options more appealing to the consumer by offering them at a reduced price as compared to less healthy alternatives.

· Offer desserts that use less or no added sugars. For example, offer desserts prepared with fresh fruits and vegetables, nuts, seeds, apple sauces, and yogurts without added sugars.

· Offer “grab-and-go” options (i.e., prepared sandwiches) for staff who have a limited lunch period.

*Consider using these criteria as a foundation for public education efforts; the Contractor is strongly encouraged to use and promote this information in menu development, combo meal promotions, and recipe development. It is the goal of this contract that 40% of the menu structure served at each concept at each meal period meets the above dietary restrictions. The Contractor is to provide a monthly sales mix report for each concept to track what percentage of menu items meet the above dietary restrictions. All items making any health claim must be clearly labeled for customers, in accordance with the same.

1.1 Federal Sustainability Programs and Best Practices

The Federal government recognizes the importance of promoting sustainable systems that protect our people, our planet, and our economic vitality. Our commitment to sustainability goals is demonstrated in the following executive orders, HHS and USDA legislation and initiatives, and is a foundation for America’s sustainability efforts:

Executive Order 13423, “Strengthening Federal Environmental, Energy, and Transportation Management,” directs agencies within the Federal government to practice environmentally, economically, and fiscally sound, integrated, continuously improving, efficient, and sustainable methods of operation.

Executive Order 13514, “Federal Leadership in Environmental, Energy, and Economic Performance,” provides the following general guidance for Federal agencies:

· Increase energy efficiency; measure, report, and reduce greenhouse gas emissions from direct and indirect activities.

· Conserve and protect water resources through efficiency, reuse, and storm water management.

· Eliminate waste, recycle, and prevent pollution.

· Leverage Agency acquisitions to foster markets for sustainable technologies and environmentally preferable materials, products, and services.

· Design, construct, maintain, and operate high performance sustainable buildings in sustainable locations.

· Strengthen the vitality and livability of the communities in which federal facilities are located.

· Inform federal staff about and involve them in the achievement of these goals.

HHS Strategic Sustainability Performance Plan 2013[footnoteRef:8] [8: Attachment 6.]

When President Obama signed Executive Order 13514 on October 5, 2009, he committed the Federal Government to take a leadership role in promoting sustainability and responding to the threats of climate change. Since then, the US Department of Health and Human Services (HHS) has made real progress in reducing greenhouse gas emissions, conserving water, and other key resources, and evaluating risks and vulnerabilities associated with climate change’s short and long-term effects. HHS’s responsibility is to protect the health of all Americans and provide essential human services, especially for those who are least able to help themselves. As such, our Department has two critical roles to play: reducing our own environmental impact while also facilitating understanding of and adaptation to climate change. Through these actions we will set the example of responsible stewardship to support a healthier future for the American people.

US Department of Agriculture defines sustainable agriculture as Congress defined it in 1990 (7 USC 3103) - an integrated system of plant and animal production practices having a site-specific application that will over the long-term accomplish the following:

· Satisfy human food and fiber needs.

· Enhance environmental quality and the natural resource base upon which the agriculture economy depends.

· Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls.

· Sustain the economic viability of farm operations.

· Enhance the quality of life for farmers and society as a whole.

USDA encourages stronger connections between farmers and consumers, and support for local and regional food systems as a way to:

· Foster economic opportunity for farmers and ranchers.

· Stimulate community economic development.

· Expand access to affordable fresh and local food.

· Cultivate healthy eating habits and educated, empowered consumers, and

· Demonstrate the connection between food, agriculture, community, and the environment.

· For more information: http://www.usda.gov/knowyourfarmer.

*It is encouraged that the Contractor employs these practices in their daily operation of the cafeteria and demonstrates their corporate capability by applying these standards.

1.2 General Sustainability Standards

· Participate in waste reduction, recycling, and composting programs, as available (Attachments 6 and 7).

· Promote and incentivize the use of reusable beverage containers (i.e., reusable coffee mugs).

· Promote use of tap water over bottled water.

· Use green cleaning products and practices.

· Use integrated pest management practices and green pest control alternatives to the maximum extent feasible.

· Provide materials for single-service items (e.g., trays, flatware, plates, and bowls) that are compostable and made from bio-based products.

1.2.1 Sustainable Food

Standard Criteria

· Offer 25% of the product line to be organically, locally, or documented sustainably grown (e.g., integrated pest management, pesticide free, and other labeling programs).

· Offer seasonal varieties of fruits and vegetables.

Above Standard

· Offer 35% of the product line to be organically or locally or documented sustainably grown (e.g., integrated pest management, pesticide free, and other labeling programs).

1.2.2 Sustainable Labeling

Standard Criteria

· Label organic, local, or documented sustainably grown food items available in food service at the point of choice.

Above Standard

· Educate about the value of agricultural best practices that are ecologically sound, economically viable, and socially responsible in agency concessions services with signage, informational programs, or other means of communicating the benefits of the items that are labeled organic, local, and/or sustainable.

· For locally grown foods, include information that identifies the farms and sustainable practices used.

1.2.3 Sustainable Animal Products

Standard Criteria

· Where seafood options are offered, provide those procured from responsibly managed, sustainable, healthy fisheries[footnoteRef:9]. [9: Please refer to the Monterey Bay Aquarium recommendations. ]

Above Standard

· Offer Certified Organic or documented sustainably or locally produced milk and milk products.

· Offer Certified Organic or documented sustainably or locally produced eggs and meat (e.g., grass fed, free-range, pasture raised, grass finished, humanely raised and handled).

1.2.4 Sustainable Beverages

Standard Criteria

· Offer drinking water, preferably chilled tap.

Above Standard

· If offering coffee or tea, include coffee or tea offerings that are Certified Organic, shade grown, and/or bird friendly.

· If composting is available, bottled water must be offered in compostable bottles.

Green Purchasing

· Utilizing bulk purchasing programs in lieu of individually packaged products to include, but not be limited to, beverages and condiments.

· Where seafood options are offered, provide those procured from responsibly managed, sustainable, healthy fisheries.

· Purchase locally grown food and/or organic food products, as well as all other food products.

· Using fair-trade, shade grown and bird friendly coffee purchasing program.

· Buy fish/seafood identified as “Best Choices” or “Good Alternatives” on the Monterey Bay Aquarium’s Seafood Watch list or certified by Marine Stewardship Council (or equivalent program).

· Buy hormone free and locally produced dairy products, eggs, and meat (i.e. grass fed, free-range, pasture raised, humanely raised and handled).

· Serve coffees and teas that are Free Trade, Certified Organic, shade grown, and/or bird friendly.

· Provide materials and supplies for single use items (e.g., trays, flatware, plates, and bowls) that are compostable and made from bio-based products that comply with USDA Bio-Preferred Program.

· All items provided by the Contractor shall be of good quality, suitable for the purpose of its intended use, and consistent with the quality of the various items provided by the Agency and meeting current business and industry standards.

1.2.5 Promote Sustainable Practices

· Offer 25% of the product line to be whole, fresh, minimally processed, and, when possible, products grown locally and certified organic.

· Provide seasonal varieties of fruits and vegetables.

· Label foods accordingly, i.e., certified organic, locally produced, etc.

· Where seafood options are offered, provide those procured from responsibly managed, sustainable, healthy fisheries.

· Educate patrons about the value of agricultural best practices that are ecologically sound, economically viable, and socially responsible in Agency concessions services with signage, informational programs, or other means of communicating the benefits of the items that are labeled organic, local, and/or sustainable.

· Promote and incentivize the use of reusable beverage containers.

· Promote use of tap water over bottled water.

· Promote programs that incentivize customers to bring their own re-usable products (e.g. coffee mugs, soda cups, lunch trays, etc.).

Recycling and Waste Management

· Participate in NIH Cafeteria Food Composting program. This program includes separating kitchen food scraps for compost collection, and supporting and promoting the collection of post-consumer food scraps from cafeteria eating areas.

· Utilize compostable pre-bottled beverages or pre-bottled beverages that minimize plastic content.

· Minimize waste stream and maximizing the use of recyclable content products.

· Partner and engage with a food bank donation program.

· Recycle used cooking oil.

· Use "Green" disposable products including products that are petroleum-free, containing post-consumer recycled content and processed chlorine free. All disposable products must be "compostable" and compatible with the recycling/compost system that will be or is in use within the building. The use of disposable products (including plates, cups, bowls, etc.) constructed of polystyrene foam is prohibited.

1.2.6 Green Operations

· Offer education and marketing programs that will be used to increase staff and customer awareness of your company's "Green programs.”

· Incorporate practices that will be used to reduce energy and water use.

· Use an environmental management system (EMS) to manage all aspects of food service.

· Feature other "Green or Sustainability'' programs in your operations.

· Utilizing Green Seal certified or nontoxic and biodegradable cleaning products.

· Use green cleaning practices.

Procedures for Future Price Adjustments/Changes Future price adjustments/changes must be submitted with supporting documentation for approval in a spreadsheet format that includes:

· Any changes to standard menu prices, portions, or items offered for sale shall be submitted to the COR 30 days in advance and shall be submitted as replacement pages for the price/portion book initially submitted by the Contractor. Daily or weekly promotional menu items are excluded.

· Date of proposed price adjustment.

· A market basket survey of at least 3 similar food facilities in the local area (COR accepted…