Contents of the lunch must

meet or exceed 1800 calories.

Entrées

All sandwich items to be packaged separately to preserve freshness and ensure quality.

Entrée Option 1 - Meat Sandwich – One (1) serving

6 ounces of one of (or a combo of) the following meat: Roast beef (solid), Ham, Turkey breast, Corned Beef, Pastrami, Tuna or Chicken salad

2 ounces of cheese

Wheat or multigrain bread/roll preferred

Entrée Option 2 - Vegetarian Sandwich – One (1) serving

6 ounces of one of (or a combo of) the following high protein meat substitute: Tofu, Tempeh, Seitan, Textured Vegetable Protein, Bean, Lentil or Pea based Meats

2 ounces of cheese

Wheat or multigrain bread/roll preferred

Non-Refrigerated Snack Items - 4 servings required

All four servings must be different items to ensure variety due to potential allergies, eating styles, accessibility and changing conditions during shift. Vegetarian options have to have plant-based protein and cannot contain whey.

Required Items:

• Jerky: 1 oz minimum meat cuts or high protein meat alternative

• Nuts or Trail Mix: 1 oz minimum

• Dried Fruit Item: 1 oz minimum

Fresh Fruit - One (1) Serving

One cup per serving

Vegetables – One (1) Serving

One cup per serving

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