RFP 162782A Special Dietary Food Products

The University of Maryland, College Park (UMD) has issued Request for Proposal (RFP) No. 162782A for Special Dietary Food Products, seeking comprehensive proposals from contractors to provide a broad range of specialty food items for resale in dining services retail operations and dining halls. The procurement specifically targets products free of nine major allergens (soy, dairy, tree nuts, eggs, shellfish, fish, peanuts, wheat, sesame) and requires gluten-free, vegetarian, and vegan options to support diverse dietary needs. The contract will cover three dining halls and three convenience stores, with weekly deliveries to the South Campus Dining Hall Warehouse, commencing on July 1, 2025, for an initial one-year term with potential renewal for up to four additional one-year periods. Contractors must be able to provide a minimum of 80% of items on two provided pricing spreadsheets, which represent approximately 70% of contract items and 75% of dollar volume. The proposal submissions are due by May 1, 2025, at 8:00 a.m. EST, with no pre-proposal conference scheduled. Evaluation criteria will likely include product diversity, pricing, sustainability practices, and ability to meet the specified dietary requirements.

While no specific set-aside designations or restrictions on responding organizations are explicitly mentioned, the RFP emphasizes the university's commitment to sustainability and seeks environmentally preferable goods and services that minimize environmental impact and support local communities. The historical annual purchasing volume is approximately $250,000 for special dietary food products, suggesting a substantial contract opportunity for potential vendors. The two attached pricing spreadsheets (one for convenience stores and one for dining halls) provide detailed product specifications, including 81 unique food items for convenience stores and 68 specialty dietary items for dining halls, covering brands like Oatly, Chobani, Udi's, and Daiya. The university requires precise product specifications, including pack/size details, UPC codes, and estimated quantities, indicating a rigorous procurement process. Potential vendors should be prepared to provide comprehensive pricing information and demonstrate the ability to meet the diverse and specialized dietary needs of the university's dining services.