RFP NSLP Fruit, Vegetable and Misc.

The Colorado Department of Human Services, Division of Contracts and Procurement, is soliciting proposals under RFP 2027000080 for USDA Foods processed fruit, vegetable, and miscellaneous end products for the National School Lunch Program, with proposals due December 15, 2026. The solicitation is processing-only: bidders price USDA Foods commodity value and processing costs per line item, along with net bid prices, commercial pricing alternatives, and processing options such as rebates, direct discounts, net-off-invoice, or fee-for-service arrangements under USDA FNS FD-40 guidance. The current pricing worksheet shows #DIV/0! errors in most pricing columns.

Product categories include fruit (sliced apples, applesauce, mixed fruit, pears, peaches, dried cherries), vegetable items (tomato-based sauces and dips, potato preparations, sweet potato fries), protein items (peanut butter sandwiches, pollock fish products), and dehydrated potato options. Line items run from FV1000 through F1002, each with required serving size, per-serving nutritional components, and packaging format. The worksheet also requires manufacturer codes, GDSN numbers, and artificial ingredient listings. Awardees must supply bulk orders on regular delivery schedules to multiple school locations and meet food safety and traceability requirements.

The signature page provides for Service Disabled Veteran Owned Small Business certification, applicable if the vendor qualifies. Bidders must submit a notarized anti-collusion affidavit (Exhibit F), a suspension and debarment certification (Exhibit I), a certification regarding lobbying (Exhibit G), and Standard Form LLL disclosure of lobbying activity (Exhibit H). Exhibit J requires a Clean Air and Water Certificate, and Exhibit C requires certifications and assurances covering Child Nutrition Program standards. Vendors unable to certify must attach an explanation to the proposal.

Funding comes from federal USDA child nutrition allocations. The contract provides ongoing supply throughout the school year with potential renewal options and is governed by the Exhibit K model state contract. Evaluation focuses on cost analysis, pricing competitiveness, product quality, delivery capability, vendor qualifications and experience in institutional food service, and ability to meet NSLP requirements.