How to use this section
Information provided here is written for government agencies, but is also suitable for other entities interested in healthy food procurement (...
Support for implementation
When developing requests for proposal (RFPs) and negotiating contracts for food service, acquisition officials and staff can incorporate the Food Service Guidelines for Federal Facilities in specific requirements.
Strong, effective language that requires vendors to follow healthy food service guidelines can be used to increase and promote healthier foods and beverages across a wide variety of concession and vending operations.
To help you incorporate this language into your legal documents, we describe the the RFP process, share sample language for technical proposals, and explain how the Randolph-Sheppard Act implements guidelines for food service facilities on government property. In this section, you'll also find our Glossary of frequently used terms.
Learn about RFPs and contracts
A government agency solicits proposals for goods and services by asking vendors to provide information that explains their qualifications to...
Important considerations for RFPs
Contracts for food service at federal facilities begin with an issuance of a request for proposal (RFP). The RFP usually describes the level and...
Developing the technical proposal
As part of the RFP, the government agency asks the vendor for a technical proposal. The technical proposal should provide the agency with a...
Important principles for contracts
Once a vendor has been selected through the RFP process, the agency must ensure a strong contract is put in place. This section highlights...
Randolph-Sheppard Act and permits
Implementing the Food Service Guidelines for Federal Facilities requires an understanding of the Randolph-Sheppard Act. The Randolph-Sheppard Act...
Glossary
To help you become more familiar with terms used on this site and in the Food Service Guidelines for Federal Facilities, we've compiled this list...
Explore our resources to help you implement healthy food service guidelines: case studies, evaluation tools, strategies, real-world examples and much more.