Real-world examples of institutions putting values-based purchasing into practice.

“6.3 Contractor shall have meaningful partnerships with local growers and producers.”

“Dining Services Goals: Sustainability – Local Food Procurement
i. The [Management Company] shall develop meaningful partnerships with local growers and producers wherever possible – Local to be defined as products grown and processed in the Northwest (Oregon, Washington, Idaho, and Northern California) with an emphasis on Oregon and Washington grown and processed products within 150 miles of the campus.”

USDA Prototype Language for Return of Discounts, Rebates and Credits to School Food Authorities:
“Allowable costs will be paid from the nonprofit school food service account to the contractor net of all discounts, rebates and other applicable credits accruing to or United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 AN EQUAL OPPORTUNITY EMPLOYER received by the contractor or any assignee under the contract, to the extent those credits are allocable to the allowable portion of the costs billed to the SFA.”

USDA Prototype Language for Return of Discounts, Rebates and Credits to School Food Authorities:
“The _________ _____________ School District shall ensure that ___ _______ (Company/Food Service Management Company) fully discloses all discounts, rebates, allowances, and incentives received by the Company from its suppliers. If the Company receives a discount, rebate, allowance, or incentive from any supplier, the Company must disclose and return to the _______ School District the full amount of the discount, rebate, or applicable credit that is received based on the purchases made on behalf of the ______ School District. All discounts, rebates, allowances, and incentives must be returned to the ________ School District during a mutually agreed upon timeframe that is beneficial to the School District.”

“6.3 [. . .] [Management Company] shall provide quarterly and annual reports to the [Institution] documenting actual percent of cost of sales with local growers and producers.”

“Greenfield Community College strives to provide high quality fresh food, support our local economy and decrease our carbon footprint by purchasing as much locally grown, locally produced food and products as possible (with seasonal food availability in mind). The College requests that 20% or more of all produce purchased will be grown within a 50 mile radius of GCC and preferably purchased directly from farmers or already existing farm to school programs. The College would like to see this percentage increase over the life of the contract. Purchasing reports shall be provided to the Comptroller and/or Director of Purchasing and Business Services quarterly detailing this purchasing history.“

“Dining Services Goals: Sustainability – General Procurement
PSU supports and encourages the procurement of goods produced in environmentally friendly and socially responsible ways.
i. [Management Company] shall support and procure food products that meet sustainability standards, equivalent to the Food Alliance, in the areas of pesticide reduction, soil and water conservation, wildlife habitat conservation, care for livestock, non-GMO products, and safe and fair working conditions to the maximum extent feasible during the performance of this contract.
iii. [Management Company] will participate in future campus based education efforts to promote awareness and understanding of sustainable agriculture, benefits of local foods, organics, and of “green” products and systems (i.e. recycling and composting).

Dining Services Goals: Sustainability – Local Food Procurement
i. The [Management Company] shall develop meaningful partnerships with local growers and producers wherever possible—Local to be defined as products grown and processed in the Northwest (Oregon, Washington, Idaho, and Northern California) with an emphasis on Oregon and Washington grown and processed products within 150 miles of the campus.”

“Local Purchases. The [Management Company] shall allow twenty percent (20%) of the fresh produce food budget for local farm to school purchases. In those instances, the [Management Company] may apply a geographic preference when procuring unprocessed locally grown or locally raised agricultural products in accordance with The Food, Conservation, and Energy Act of 2008 (P.L. 110-246).” 

“Greenfield Community College strives to provide high quality fresh food, support our local economy and decrease our carbon footprint by purchasing as much locally grown, locally produced food and products as possible (with seasonal food availability in mind). The College requests that 20% or more of all produce purchased will be grown within a 50 mile radius of GCC and preferably purchased directly from farmers or already existing farm to school programs. The College would like to see this percentage increase over the life of the contract.”

“The [Management Company] agrees that it will perform the work described in this contract in full compliance with all applicable laws, rules, and regulations adopted or promulgated by any federal or state regulatory body or governmental agency.”

“Weekly Order Sheet/List & Local Sourcing (30 points)
Vendors will receive points based on the answers to vendor questions 5-7. The vendor will provide a weekly list of local produce as defined in the bid to the District via email or posted online. The list will include the following; description of item, pack size, cost per case, origin of product.

Velocity Reports (10 points)
Vendors will receive points based on the answers to vendor questions 8-9. The vendor will provide a velocity report by month, quarter and/or year as requested by the District. The velocity report will include the following; item description, total cases purchased for the period, total pounds purchased for the period, total cost of each item purchased for the period, overall total amount purchased for the period. The vendor will provide a velocity report by month, quarter and/or year as requested by the District that identifies the amount of produce purchased with the District’s definitions of local.

Weekly Order Sheet/List & Local Sourcing (30 points)
5. Can you provide a weekly list of local produce as defined in the bid to the District
via email or posted online? (5 points)
6. Provide an example of a weekly availability list of local produce. (5 points)
7. What percentage of the produce that you will be able to provide is grown within
250 miles of Cupertino? (0-20 points)
40% or more ________ (20 points)
20-39% ________ (15 points)
1-20% ________ (10 points)
0% ________ (0 points)

Velocity Report (10 points)
8. Can you provide velocity report by month, quarter and/or year as requested by the District that identifies the amount of produce purchased with the District’s definitions of local? (5 points)
9. Provide an example of a monthly velocity report that includes the following information; item description, total cases purchased for the month, total pounds purchased for the month, total cost of each item purchased for the month, overall total amount purchased for the month. (5 points)”

“Documents required for evaluation of criteria:
• [The Management Company] [m]ust include at least five references including: district, names, addresses, phone numbers, and name of client administrator capable of commenting on performance. These references shall be for similar services as described in this RFP and similar size SFA.
• Narrative describing [Management Company’s] continuous process improvement leading to better, faster services at schools; must provide examples and how they are applicable to this SFA.”