Fresh Produce: Processed and Whole

The University of Wisconsin‑Madison is seeking proposals from qualified vendors to supply fresh produce – both processed (cut, diced, shredded, etc.) and whole items – for its Housing Dining & Culinary Services and the Wisconsin Union. The contract will be a cost‑plus arrangement, with a weekly price‑update schedule, and will require a high‑fill‑rate, on‑time delivery six days per week to multiple campus sites, adherence to strict food‑safety standards, and a commitment to increasing Wisconsin‑grown produce sourcing. The award is expected in early November 2026, with the contract term beginning January 1 2027 for a one‑year period (renewable). • Scope includes a broad list of fruit, vegetables, herbs, and processed items (≈ 200 line items) with pre‑filled usage estimates. • Vendors must submit a detailed cost‑plus markup proposal via the ShopUW+ JAGGAER portal, demonstrate compliance with PACA, FSMA, HACCP, and GFSI‑benchmarked processor audits, and provide a single day‑to‑day university contact. • Additional requirements: reusable plastic‑crate packaging preferred, quarterly reporting of Wisconsin‑grown produce percentages, and strict delivery windows (6 am‑10 am at housing sites, 5:30‑7:30 am at union sites).