Food services tender focuses on nutrition and local sourcing
LATEST UPDATE: May 13, 2015
Interested parties have until March 20, 2015, at 10 a.m. to submit a proposal. | Photo by Concordia University
What does the Concordia community want in the way of food services?
According to the comprehensive consultation process that began in fall 2013, students, faculty and staff want to know where their food comes from and what’s in it. And they want it to be nutritious and reasonably priced.
All these needs are met in the recently released request for proposals (RFP) for Concordia’s new food-service provider. The RFP solicits bids from potential food-service providers, and a five-year contract is awarded to the winning candidate.
Promoting your health and nutrition
In response to feedback from the Concordia community, which includes the food-services survey, requirements were put in place to ensure the food is nutritious and healthful:
- Favour fresh, organic, vegetarian and vegan options
- Prepare fresh meals, soups and baked goods daily and on campus
- Prepare healthful recipes as per Canada’s Food Guide
- Offer alternatives to common food allergens and intolerances
- Make nutritional information available to help guide choices
- Offer healthful options as “Grab and Go” items and in vending machines.
Sustainably responsible
The food-services RFP incorporates a slew of new requirements, including sustainable practices.
For example, a whopping 75 per cent of produce purchases in summer must be local!
And while Concordia already requires the service of only Canadian dairy products and free-range eggs, the chosen supplier will also be required to make annual increases in such responsible purchasing practices as fair-trade coffee, sustainable seafood, organic and ethically-raised products, including Quebec-raised meats and poultry.
In addition to respecting the university’s recycling and waste management practices, and favouring recyclable, compostable and bulk packaging, all equipment and its maintenance, including vending machines, must be Energy Star certified.
Beyond vending machines, bottled water will be banned from all retail locations covered by the scope of this new contract. See the FAQ for more on the particular locations.
Additionally, within the life of the contract, the supplier will collaborate with the university toward becoming a Fair Trade Campus.
Making improvements to our facilities
The winner of the contract will be expected to introduce new and improved concepts, including a minimum of three local franchises, as well as undertaking major renovations of all existing food-service and preparation facilities and the introduction of an additional fair-trade coffee shop in the J.W. McConnell (LB) Building bookstore.
The new provider will continue to offer a comprehensive meal plan to students in residence, including the popular Grey Nuns Dining Hall (GN). This includes a self-cook station, “Dining Dollars” and all-you-care-to-eat options.
Engaging our community
By taking part in the proposals process, the new food-service provider will become a partner with the university in supporting local and community initiatives, and will be responsive to the community’s needs by offering customer-loyalty programs, putting emphasis on customer service and implementing feedback mechanisms to gauge client satisfaction.
Who determined these requirements?
The criteria of the new food contract were drawn up by Food and Beverage Services in collaboration with the Concordia community, such as information sessions, a survey and close consultation with the Food Advisory Working Group, which includes student representation. See the FAQ for more on the working group.
Who gets to make the final decision?
The selection committee is comprised of representatives of the Office of the Vice-President of Services, Hospitality Concordia, undergraduate and graduate students, staff, the sustainable food system coordinator (a position created by a J.W. McConnell Family Foundation Institutional Food Fund grant), Residence Life, and one external member who brings a wealth of food-service experience to the table.
Looking forward
The food discussion isn’t over.
“We listened to all the feedback at the forums, and we analyzed the results of the food survey to get a really good grasp on what the community wants,” says Sabrina Lavoie, executive director of Budget Planning and Business Development. “This information is essential in finding the right food-service provider for us.”
The team at Food and Beverage Services will continue to hold open discussions throughout the year, and feedback is always welcome at food.services@concordia.ca.
Interested parties have until 10 a.m. on March 6 20, 2015, to submit a proposal.
The beverage RFP will be made public in mid-March.