SOO - FY25 240th IWQ - FOOD.docx

STATEMENT OF OBJECTIVES (SOO)

For Catered Meal Support of 240th/777th ENG Individual Weapons Qualification April 2-6, 2025 in Florence, AZ

Introduction The Nevada National Guard requires catered meals for breakfast and dinner meals during individual weapons qualification in Florence, AZ. Training and weapons qualifications will be on April 2-6, 2025.

Performance Objectives The objective of this requirement for catered meal support is to provide hot breakfast and dinner meals during a training and qualification event.

Government Responsibilities The Government shall:

· Provide a site manager, a location to serve the meals, tables, and chairs for service members to eat.

· Provide any additional required information, access to the site, and site management coordination after award.

Contractor Responsibilities The Contractor shall:

· Provide individually boxed, catered meals on April 2-6, 2025

· Deliver meals to the Arizona National Guard Florence Military Reservation located at 20252 AZ-79 Bldg 5020l, Florence, AZ 85132

· Provide any additional required information in accordance with industry standards to the site manager after award Meal Requirements:

· The Contractor shall deliver 118 standard breakfast meals daily on April 3-6, 2025. Meals will be delivered no later than 6:00am with an intended consumption time of 6:00am-7:00am.

· Of the 118 meals 2 meals must be lacto-ovo-vegetarian breakfast meals.

· The Contractor shall deliver 118 standard dinner meals daily on April 2-5, 2025. Meals will be delivered no later than 5:00pm with an intended consumption time of 5:00pm-6:00pm.

· Of the 118 meals 2 meals must be lacto-ovo-vegetarian dinner meals.

· The Contractor shall deliver meals according to the below schedule.

5:00pm

Definitions & Meal Information Individually boxed meals:

1. Each boxed meal contains sufficient subsistence for one person for one meal.

1. Is boxed and ready prior to delivery.

1. All boxed meals shall be marked if a variation of types is provided to the customer.

Every meal provided by the contractor will include:

1. Sodium-free seasonings at every meal. Sodium-free seasonings must not contain monosodium glutamate (MSG).

1. Condiments appropriate to menu items should be available.

1. Butter pats or margarine spreads with zero grams of trans fat per serving. Offer a choice of two or nut spreads, jams, or jellies. Locations should offer at least one fruit spread or low-sugar jam or jelly.

Dinner menu requirements will provide patrons –

1. Each meal shall be approximately 1800-2000 calories.

1. Two or more main entrée choices must be provided to choose from. Three entrées are desirable; no more than four choices are recommended.

1. At least one main entrée should be from naturally low-fat cuts and prepared with minimal added fat. Prepare and serve selections such as lean fish, poultry, meat (round or loin cuts) without added fat by baking, grilling, or roasting, with visible fat removed.

1. Provide one or more vegetarian main entrée options based on demand (the vegetarian entrée may serve as an interesting side dish for other supported personnel if the portion size is reduced appropriately). The lean entrée option may be vegetarian. The expected number of vegetarian meals is listed in the “meal requirements” portion of this each requirement under “Contractors Responsibilities”.

1. When three or four main entrée choices are offered, one of them must be a low-cost casserole type entrée.

1. No more than one fried entrée.

1. Prepare fish, meat, and poultry entrées by roasting, baking, or steaming more often than by deep frying or by other high-fat preparation methods.

1. Two or more additional cooked vegetables are required per meal for liberal selections by diners.

2. At least one choice must be non-starchy and a good source of vitamin A or vitamin C (colorful, dark leafy, and deep yellow, orange and red vegetables, including carrots, squash, tomatoes, zucchini, spinach, greens, and broccoli).

2. Offer no more than one starchy vegetable per meal.

2. Starchy vegetables include corn, peas (black-eyed, green), beans (chickpeas and baked, black, kidney, lima, navy, pinto, and refried beans).

2. Offer no more than one fried vegetable per day.

1. Two or more whole grain bread types are required (multigrain, white with whole grains, or 100 percent whole wheat with at least two grams of fiber per serving). At least one bread type should be fortified with calcium (150 mg), folate (16 micrograms), and iron (0.72 mg), with less than 230 mg of sodium per serving. Additionally, offering one selection of hot rolls, cornbread, garlic bread, or biscuits to complement the entrée is recommended.

3. Butter or margarine spreads with zero grams of trans fat per serving. Offer a choice of two or more nut spreads, jams, or jellies. Offer at least one fruit spread or low-sugar jam or jelly.

1. A standard beverage is required. Standard beverage choices, including decaffeinated beverage alternatives options include:

4. A variety of dairy selections (milk and alternatives).

4. Carbonated beverages - If carbonated beverages are offered at all, offer at least two caffeine-free options, and offer one low-calorie, dark, caffeinated beverage and one, low-calorie, clear, caffeine-free beverage.

4. Juice blends.

4. Noncarbonated flavored drinks.

4. Coffee (regular and decaffeinated) - Artificial sweetener may be offered for coffee and teas. If operating budget permits, contractors may offer flavored coffee creamers; if offered, ensure reduced fat varieties are included. Coffee creamers must contain no trans-fat.

4. Hot tea (caffeinated and decaffeinated).

4. Iced tea - If only one type of iced tea is offered, it must be unsweetened. Presweetened is the second option.

4. Bottled water is not an acceptable standard beverage and may not be added to any receipt or invoice.

1. Contractor shall consider legumes and beans to be as a side dish.

1. Contractor shall consider incorporating whole grain and white whole grain pasta and rice into recipes and menu. Consider whole grain rice blends and other whole grains such as amaranth, bulgur, and quinoa.

1. All frozen or canned vegetables should contain less than 230 mg of sodium per serving.

Breakfast menu requirements will provide patrons –

1. Each meal shall be approximately 1400-1700 calories.

1. The contractor must provide two or more choices of 100 percent juice over the range of boxed meals.

1. Orange juice fortified with calcium and vitamin D and another juice high in vitamin C.

1. Blended juices are acceptable but must be 100 percent juice.

1. If offered, tomato and vegetable juices should contain less than 230 milligrams (mg) of sodium per serving.

1. The contractor must provide two or more choices of fresh fruit over the range of boxed meals.

2. Canned or frozen fruit (light syrup or its own 100 percent juice) can be considered if unanticipated supply shortfalls mean fresh fruit is not available.

2. Offer raisins or other dried fruits available, based on demand.

2. Offer bananas daily.

1. The entrees provided by the contractor may include:

3. Breakfast burrito or Breakfast sandwich: the contractor may rotate between white flour and whole wheat tortillas for the breakfast burrito; the contractor may rotate between biscuits, bagels, and English muffins for variety for the breakfast sandwich.

3. Each entrée will include eggs, cheese, and breakfast meat.

1. One breakfast meat choice must be non-pork, and one breakfast meat choice must be lower in fat (less than 12 grams of fat per serving for patties or links and less than 5 grams of fat per serving for turkey bacon, Canadian bacon, or center cut bacon).

1. The non-pork option can be a low-fat option. If offered, bacon should have less than 290 mg of sodium per serving.

1. One or more hot starch choice such as potato (for example, hash browns) or rice must be offered consistent with the interests of the supported personnel.

1. Cereal bars may be offered in addition to the menu. The products must contain at least 2.5 grams of fiber per serving and fewer than 10 grams of sugar per serving.

1. May offer choice of one or more breakfast pastry, such as a raised or cake doughnut, sweet muffin, sweet roll, pastry, or danish.

(End SOO)