RFP-FSU-20-02 Nutrition Innovative Training

Framingham State University (FSU) in Massachusetts is issuing a Request for Proposal (RFP) for the USDA Team Nutrition Innovative Training: Culturally Relevant and Inspiring School Professionals (CRISP) - Culinary Training Via Live Setting to Advance Staff and the Quality of School Meals project. The project aims to provide 8 hours of culinary training to 300-500 school nutrition professionals at 39 schools across 31 Massachusetts school districts, in order to improve students' perception of meal quality and increase Healthy Eating Index (HEI)-2010 scores of school meals. The project term is expected to be 7/1/20-9/20/22, with a possible no-cost extension. The RFP outlines an evaluation design involving randomized control groups, and details the data collection and analysis methods, including surveys, digital imagery, and HEI-2010 assessments. The University is seeking a qualified vendor with at least 5 years of experience in nutritional research and evaluation in Massachusetts K-12 public schools, to serve as the project evaluator. Vendor proposals will be evaluated based on criteria such as years of nutrition research experience, program evaluation experience, and publications, with pricing considered in the award determination.

The RFP does not mention any set-aside designations or restrictions on the types of organizations that can respond. It also does not list any incumbent vendors or current contractors, or any existing infrastructure or technology that requires integration. The RFP does not provide any information on the possible award values or budget ranges for this opportunity.