In accordance with Federal Acquisition Regulation (FAR) clause 52.215-3, Request for Information or Solicitation for Planning Purposes, General Services Administration (GSA), is issuing this Request for Information (RFI) as part of market research, to obtain various strategic professional business advice with regard to the development, implementation, and delivery of concessions programs with an emphasis on healthy eating and sustainability. This RFI shall not be construed as a formal solicitation or an obligation on the part of GSA to acquire any product or services offered. Submission of any information in response to this RFI is completely voluntary and any costs associated with submission shall not be reimbursed by the Government. Although "proposal" and "offeror" may be used in this Request for Information, your response will be treated as information only and shall not be used as a proposal. The information requested will be used by GSA to facilitate decision making. Background & Description This Request for Information (RFI) by the General Services Administration (GSA) seeks to determine the ability to provide contracted concessions services, specifically commercial cafeterias, with a strong emphasis on wellness and sustainability. This RFI is unique in that is represents GSA's first formal effort to introduce measurable wellness and sustainability objectives into its concessions contracts. This effort is part of a massive "Work-Life" initiative being undertaken by the United States Office of Personnel Management and Office of Management and Budget. GSA defines healthier food options based upon the U.S. Dietary Guidelines for Americans (Dietary Guidelines). The Dietary Guidelines provide science-based advice to promote health and to reduce risk for major chronic diseases through diet and physical activity. By law (Public Law 101-445, Section 301), the Secretaries of the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA) issue a report at least every 5 years that "shall contain nutritional and dietary information and guidelines for the general public." Every 5 years, an expert Dietary Guidelines Advisory Committee is appointed to make recommendations to the Secretaries concerning revision of Dietary Guidelines. The recommendations are to be targeted to the general public age 2 years and older and based on the preponderance of scientific and medical knowledge that is current at the time of publication of the Committee's report. Because of its focus on health promotion and risk reduction, Dietary Guidelines form the basis of Federal food, nutrition education, and information programs. By law, the Dietary Guidelines is to be "promoted by each Federal agency in carrying out any Federal food, nutrition, or health program. "This means that the Dietary Guidelines must be applied in menu planning and in setting the Healthy People objectives for the Nation. Using Dietary Guidelines helps policymakers, educators, clinicians, and others to speak with one voice on nutrition and health. The full 2005 Dietary Guidelines report can be found at: http://www.cnpp.usda.gov/DGAs2005Guidelines.htm. In addition to providing more healthful eating options, GSA is committed to incorporating principles of sustainable operations in its facilities. This is in keeping with broad government sustainability goals, including those outlined in executive order 13423 ("Strengthening Federal Environmental, Energy, and Transportation Management"). GSA is interested in assuring that its commercial concessions contracts are structured based on cutting edge, state-of-the-art methods, approaches, principles, metrics, quality, and best practices for wellness and sustainability, therefore GSA is soliciting industry experience, concepts, and capabilities relevant to the development, implementation, and delivery of concessions programs which emphasize these concepts. The Responses shall provide proven information and advice related to innovative approaches being used to provide healthier menu options, encourage customers to make healthier choices, marketing of healthier options and the inclusion of environmentally friendly meal preparation and disposal practices. Responses should relay vendor experience in providing these services. Responses do not need to address all questions in the RFI, only those which vendors have direct knowledge or experience providing. The provision of proprietary information should be minimized. The government seeks responses regarding the best practices in the industry, not individual vendor offerings on the elements outlined in this RFI. Interested parties will be provided every opportunity to submit information on their offerings in any subsequent RFP. No telephone inquiries will be accepted. All inquiries (technical, contractual, administrative), questions, or clarifications of any kind must be submitted via email to the (POC) listed below. Regarding this RFI, direct contact or one-on-one meetings with a contracting officer, program manager, or technical parties, is not allowed. Objectives The objective of this RFI is to gather information from industry experts on providing healthy and sustainable concessions programs to government agencies. Topics for Responses Health and Wellness 1. Discuss pricing and portion strategies for providing healthier food options. a. Do industry practices allow for healthy food options to be provided at a cost that is equal to or less costly than less healthier items? b. What percentage of total food service does the industry dedicate to healthy menu choices in a contract cafeteria? c. What volume and participation rate would be necessary to ensure that a healthy choice operation would be profitable? 2. Discuss marketing and promotional strategies to encourage patrons to make healthier choices. a. What are the industry best practices for promoting healthier menu options and concessions sites offering healthier food options? b. Discuss the extent to which nutritional information on menu selections is provided at the point of choice. (for example, how is nutritional information provided for weekly specials, or grab and go menu items) c. Are there other methods by which patrons are educated about healthier food choices? 3. Discuss use of wellness subject matter experts in concession operations. a. Are registered dieticians utilized for menu planning or consultation with patrons on special dietary needs? b. In pursuing wellness changes, should GSA be considering any other consultants or experts to drive further innovations? Sustainability 4. Discuss leading innovations in the delivery of sustainable concessions. a. What are some innovative ways that environmentally friendly and sustainable practices are being implemented in concessions programs? b. Are environmental professionals utilized in the development of sustainable concessions operations? c. What is the impact either positive or negative (cost, resources, profitability) in utilizing the above innovations? What areas prove to be financially impractical or difficult to provide? 5. Discuss "green" purchasing strategies and impacts on profitability. a. To what extent is the industry able to purchase and provide non-toxic, recyclable, recycled content, biodegradable and bio-based products as well as purchase and provide products made from renewable material? b. To what extent is the industry able to use locally produced and organically produced foods? 6. Discuss participation in recycling programs and composting programs and the employment of waste minimization strategies. a. What is the impact of providing on site composting? b. Is there a cost benefit to providing china and silverware vs. disposable or biodegradable containers and products? 7. Discuss performance based approaches for healthy and sustainable concessions to be outlined in the GSA Statement of Objectives. a. Are there high-performing concessions models for GSA to consider as we structure the RFP? b. In what ways should GSA focus on development of partnerships between various vendors (for example local farmers or composting providers) to best deliver the services outlined in the RFI? c. Small business participation is integral to the welfare of the economy. Please indicate if there are opportunities for small business participation through subcontracting or other efforts. 8. Describe well-defined performance standards that are appropriate for the type of services depicted in this RFI. a. Describe any measures currently used to measure wellness or sustainability. b. What information is gathered and how is that information reported? 9. What technical criteria should GSA consider in evaluating proposals for its concessions contracts (experience, capabilities, and past performance, other)? 10. Would you be interested in participating in follow-up communications with GSA to further discuss elements learned from this RFI for providing healthier, more sustainable concessions? a. What types of events or communications would be of interest? Responses Responses to this RFI shall be submitted via email to
[email protected] in Microsoft Word or PDF Format. Responses shall be limited to fifteen (15) pages and shall be in standard, 12 point Times New Roman font, and each paragraph separated by at least one blank line. RFI responses must be received at the email address listed above no later than 3:00PM, Eastern Standard Time (EST), on November 12, 2009. Proprietary information shall be clearly identified in your RFI response. Proprietary materials will neither be distributed, nor discussed with any other organization. Information submitted in response to this RFI will be used at the discretion of the Government. The information submitted will remain confidential, as permitted by law, including the Freedom of Information and Privacy Acts. GSA reserves the right to utilize any non-proprietary technical information in the anticipated SOW and/or solicitation. Point of Contact (POC) Deborah Ann Purdie Email:
[email protected]