Each Base Camp Lunch must have both meat and vegetarian options for all food categories. Below are specifications and examples for all food categories required in the Base Camp Lunch. All serving sizes or item counts are minimums.

Contents of the Base Camp lunch must meet or exceed 1800 calories. Failure to list nutrition contents in Attachment E – Product Specificity for Sack Lunches will result in disqualification of the proposal.

Sandwich Entrée - (Considered 1 item or serving)

Sandwich items to be packaged separately to preserve freshness and ensure quality. All sandwich components such as meat, meat alternatives, premixed tuna/ chicken/ chickpea salad, cheese, vegetables, and condiments must be in separate containers, plastic, foil, paper, or other appropriate container.

Meat Sandwich Option Examples:

• 6 ounces of one of or a combo of the following meat:

• Roast beef (solid)

• Ham

• Turkey breast

• Chicken

• Pastrami

• 2 ounces of cheese

• Wheat or multigrain bread/roll

• Pre-mixed tuna salad + multigrain roll + produce and condiments

• Pre-mixed chicken salad + multigrain roll + produce and condiments

Vegetarian Sandwich Option Examples:

• 6 ounces of high protein meat substitute, a combo, or 5 ounces total of cheese.

• Tofu or tempeh deli meat

• Seitan

• TVP (Textured Vegetable Protein)

• Bean, lentil, or pea-based meats

• 2 ounces of cheese

• Wheat or multigrain roll required

• Pre-mixed tofu/meat substitute, chickpea/lentil/bean salad + multigrain roll + produce and condiments

Snack Non-Refrigerated - (4 items/servings)

Snacks for the meat and vegetarian lunches must include 4 items/servings for variety and preferences due to conditions, potential allergies, eating styles, and accessibility during shift. Snack Category must include certain items (see Required Items below) with the rest being discretionary for vendor provided they fall within the item count and USDA recommended daily sugar limit of 50 grams (g) per day. Protein cookies, bars, and powders for vegetarian snack options must be from plant-based sources and free of whey.

Total “Added Sugar” for snack category cannot exceed 50 grams

Required Items:

• Jerky: 1 oz minimum meat cuts non-stick variety or high protein meat alternative item

• Nuts or trail mix: 1 oz minimum

• Dried Fruit item: 1 oz minimum

Examples:

• Nut or seed butter packets

• Honey sticks

• Veggie chips (sweet potato, carrot, broccoli, beets, kale, pea/bean/lentil, chickpea, plantain, banana, cauliflower, etc.)

• Dehydrated vegetables

• Packaged fresh fruit (pineapple, mango)

• Fruit and vegetable squeeze packs

• Fruit strips (e.g. “That’s it”)

• Fruit cups

• Pickles (pickled vegetables)

• Olives

• Marinated vegetables (pouches)

• Dried coconut or coconut oil packets

• Hummus (powdered) with crackers/pretzels/pita/bread/veggies

• Canned bean dip

• Roasted chickpeas

• Protein cookies

• Protein/Carbohydrate shakes either ready-made or powder mixes

• Plant based non-whey protein/CHO shakes either ready-made or powder mixes

• Canned fish and crackers

• Corn Nuts

• Pretzels, crackers, cookies

• Baked goods

• Potato, Corn, or Rice Chips

• Granola and granola bars

• Uncrustable

• String cheese

Fresh Fruit – 1 Serving (one cup per serving)

Examples:

• Apples

• Bananas

• Citrus

• Avocado

• Berries

Vegetables - 1 Serving (one cup per serving)

Examples:

• Broccoli

• Roasted or baked potato/sweet potato (if not already used as entree requirement)

• Carrots

• Celery

• Jicama

• Corn

• Snap Peas

• Cucumber

• Snap peas

MISCELLANEOUS

Electrolyte Replacement – Two (2) Servings

To be mixed in 16-20oz water bottle

Examples: Gatorade, Fluid, Vitalyte, CLIF

Single Serving Instant Coffee Packet - One (1) Serving

Condiments - One (1) Package

Appropriate to the contents of lunch

Accessories – One (1) Package

Utensils (fork, spoon, knife)

Six (6) napkins

Seasonings

Chewing gum