Community Kitchen Service Provider – Provision of Halal Hot Meals for Newly Displaced Syrian Households in Tripoli and Akkar

CARE Overview 
CARE established its presence in Lebanon in 2006 and has been responding to the Syrian Crisis since late 2012. Among CARE’s key imperatives is putting people it serves first through implementing cutting edge programming in areas it operates. CARE currently carries out activities in Beirut, Mount Lebanon, Akkar, North Lebanon, South Lebanon, and the Beqaa Valley. CARE implements both emergency and development projects contributing to livelihood, food security, protection, gender, shelter, and water, sanitation, and hygiene. It targets the most vulnerable people and populations, both host communities and refugees. Over the course of 7 years, it has supported over half a million beneficiaries. In Lebanon, CARE’s program strategy for the upcoming years will focus on strengthening and expanding its emergency response and capacity to provide basic assistance services while pursuing development projects in areas of food security and livelihood support, gender, and protection. CARE intends to maintain its presence in all areas of Lebanon. CARE Lebanon has scaled up rapidly over the past few years and today it has about 90 staff members, with more than 15 different local/international partner organizations. 90% of the team is composed of national staff, with a symbolic number of international members.  

Project overview 
Following the recent escalation of hostilities in Syria and northern Lebanon, newly displaced Syrian households have settled in collective shelters in Tripoli (three shelters in the Ez-Zaytoun area) and Akkar (one shelter in Daghle). These families face severe food insecurity, lacking access to kitchens or the means to prepare daily meals. 
In alignment with the Lebanon Humanitarian Fund (LHF) First Standard Allocation Strategy 2025, CIL is launching this intervention to provide immediate, life-saving food assistance through the provision of 1,000 culturally appropriate, halal hot meals per day over a period of four months (120 days). 
By engaging a local community kitchen as a service provider, the project supports local kitchens and cooperatives, strengthens local agricultural supply chains by sourcing from nearby halal-certified farmers, and fosters dignity and social cohesion among host and displaced communities. 

Objective 
The primary objective of this ToR is to identify and engage a local community kitchen as a service provider with the capacity and experience to prepare and deliver nutritionally balanced, halal-certified hot meals for approximately 1,000 newly displaced individuals daily in Tripoli and Akkar. 
The selected community kitchen will ensure meals respect cultural food preferences, adapt to special dietary needs identified by CIL, and, whenever possible, establish direct linkages with local halal-certified producers and farmers to support livelihoods and strengthen community resilience. 

Responsibilities 
1- Prepare and deliver a total of 120,000 fresh halal hot meals for lunch, at a rate of 1,000 meals per day over 120 days (approximately four months). Deliveries are scheduled daily by 1:00 PM, with transportation to the delivery sites included.
2- To ensure meals meet basic nutritional standards, each meal is designed to provide sufficient calories and a balanced mix of carbohydrates, protein, and fresh produce. 
3- Procure raw materials from local halal-certified farmers and cooperatives whenever possible
4- Deliver meals daily to:
5- 500 individuals in 1 shelter in Daghle, Akkar
6- 500 individuals across 3 shelters in Ez-Zaytoun, Tripoli 
7- Ensure food safety, hygiene, and traceability of suppliers
8- Support protection of mainstreaming by distributing PSEA and accountability materials
9- Submit monthly narrative and financial reports documenting production, sourcing, and challenges
10- Participate in monitoring visits and regular coordination meetings with CIL, FSAS, and DRR focal points 
11- Work closely with the Quality Control and Safety Consultant, who will deliver two training sessions within four months for community kitchen staff and management. The consultant will also dedicate two days to on-site monitoring and two days for assessments to ensure compliance with food quality and safety standards.