South Seattle Community Food Hub Website Development RFP The South Seattle Community Food Hub (SSCFH) intends to address food insecurity and systemic gaps in the local food system, with an emphasis on advancing racial equity and community-led solutions that prioritize the needs and assets of local growers and hunger relief organizations.
Plans and specifications for this project are available at the following locations: TA Loving Company, 400 Patetown Road, Goldsboro, NC 27530 * Brunswick County website, www.brunswickcountync.gov/info/bid/* Interactive Purchasing System website (IPS) * Historically Underutilized Businesses website (HUB).
It is envisioned that the hub will service Indigenous and Non-Indigenous communities, businesses, and clients, and play a key role in developing reliable, and greater, access to high quality, local and regional supply of food in rural and remote communities. Making strides towards reducing food prices across Northwestern Ontario.
Page 20 of 35 RFP #1826 Retail Food Space within the HUB Dining Area of the Kent Student Center Issued March 18, 2022 6.0 REQUEST FOR PROPOSAL SPECIFICATIONS 6.1 Scope of Work: Kent State University Culinary Services desires to have a local, community-based business operate a food service location in a vacant retail space within the HUB dining area of the Kent Student Center.
The College seeks a Supplier to create a comprehensive, integrated food, snack, and beverage vending program that will increase customer satisfaction by providing quality products and state-of-the-art equipment while achieving growth and profitability in vending sales at Robeson Community College. 5.2 SPECIFICATIONS FOOD TYPES: Products Vended: Contractor will maintain new Products in its vending machines and will ensure that all Products vended shall
Exhibit A - Concept Utica Food Hub Program Model A Community Food Center... ...Is active at different times of day, week, and year WEEK YEAR Utica Food Hub SITE BOUNDARY LEVEL 2 LEVEL 1 KEY: Aggregation & Storage Food Processing Classroom Space Consumer-Facing Elements Workforce Dev./Comm.
Since then, the 160-acre site has seen historic preservation efforts rehabilitate buildings, local food expansion with on-site farmers and community non-profit food production efforts, and a significant transition of land use from annual row crop farming to sustainable farming practices and conservation practices, such as the use of cover crops and planting of a 15-acre prairie meadow.
