This Request for Proposals (the “RFP”) is an invitation by the Coordinating Entity to prospective proponents to submit proposals for the Provision of Vegetables for Winnipeg Regional Health Authority – Nutrition and Food Services (WRHA-NFS) Regional Distribution Facility (RDF), as further described in Section A of the RFP Particulars (Appendix D) (the “Deliverables”).
The Coordinating Entity, as identified on the cover page, is issuing this RFP and administering the RFP process on behalf of the Purchaser(s) identified in Section B – Material Disclosures of the RFP Particulars (Appendix D).
The WRHA – Nutrition & Food Services (NFS) is committed to providing high quality, nutritious patient/resident meals and related services utilizing advanced standards of clinical practice and food service technology.
Over 8,000 customized meals are assembled and delivered to patients and residents daily. Annually, over 2.8 million meals are provided through WRHA’s NFS division to eight healthcare facilities in Winnipeg.
The NFS’s Regional Distribution Facility (RDF) is a 46,000 square foot building built in 1998 that is situated on a 4.3 acre lot in the St. Boniface Industrial Park. The building is equipped with the latest chilled meal preparation technology consisting of portioning, tray assembly, delivery and warewashing.
Two (2) tertiary care sites, Health Sciences Centre (650 beds) and St. Boniface General Hospital (550 beds) do not, as of yet, receive patient meals from WRHA-NFS. The patient food service at these two (2) sites is conventional. Negotiations continue with stakeholders to convert the operations to cold plating. The patient food service at Health Sciences Centre is managed by WRHA-NFS.
A clinical database consisting of 97 different diet types based on the Regional Diet Compendium plus combinations provide Registered Dietitians with an effective tool for nutritional care planning. This database also has the ability to accommodate dietary requirements as well as likes and dislikes in a variety of ways.
The three-week cycle menu provides a wide variety and choices including ethnic and religious food preferences such as bannock, caribou, arctic char and selections of Kosher, East Indian and vegetarian entrees.
