Supply and Delivery of Hot and Cold Meals to Displaced Individuals in the Collective Shelters Located in Fourteen Districts of Lebanon "STAND-BY AGREEMENT"

For any emergency response project funded by the World Food Programme (WFP), SHEILD intends to collaborate with local kitchens across fourteen districts in Lebanon to ensure the timely supply and delivery of hot and cold meals to displaced individuals residing in collective shelters.

The targeted districts include:
Tyre, Nabatieh, Saida, Jezzine, Marjayoun, Bint Jbeil, Hasbaya, Beirut, Baabda, Chouf, Aley, El Meten, Keserwan, and Jbeil.

Please note: The contract with the selected kitchens will be established as a “Stand-By Agreement,” which means the contract will be signed in advance but will only be activated in the event of an emergency.

1. Objective

• The selected kitchen will need to initially provide 400 hot meals per day
• Capacity must be scalable during emergencies, with a minimum capability of 3,000 meals per day.

2. Geographical Coverage

• Kitchens must be located between the districts targeted
• Travel time to shelters or schools must not exceed 45 minutes to ensure food safety standards.

3. Production & Scalability

• Must deliver at least 400 hot meals daily
• Must specify:
  • Maximum daily capacity.
  • Minimum order requirements.
• Must have flexibility to scale up rapidly during emergencies. To at least 3000 meals a day

4. Meal Modalities & Composition

• Hot Meals:
  • Options:
    • Pre-packed in microwavable containers.
    • Hotpots for scooping at shelters (optional).
  • Weight: 400–500g per person, including optional salad portion.
• Cold Meals:
  • 30 cm Arabic bread with standard fillings (Labneh, Cheese, Hummus, etc.).
• Menu Plan:
  • Rotating two-week cycle.
  • Chicken or meat meals at least 4 times per week.

5. Hygiene & Food Safety

• Compliance with all applicable health regulations.
• Staff must have valid health certificates.
• Must hold a halal certificate.
• Safe storage of ingredients with inventory records maintained.
• Freeze and label a sample of each hot meal for 5 days.
• All produce must be washed and dried before use.

6. Packaging

• Use food-grade, hygienic packaging:
  • Microwavable plastic for hot meals (oxidation-free).
  • Paper wrap and plastic bag for cold meals
• Meals must be securely packed and properly labelled.

7. Delivery & Transportation

• Kitchen is responsible for transportation and delivery:
  • Travel time ≤ 45 minutes.
  • Use clean, temperature-controlled vehicles.
  • Keep hot and cold meals separated.
  • Deliver at fixed, pre-agreed times to shelters.
  • Include unloading, handover, and signed goods receipt note.

8. Storage & Inventory Management

• Daily purchase of fresh ingredients for cold meals
• Separate storage of all raw materials for traceability.
• Maintain updated logs of all incoming and outgoing stock.

9. Submission Requirements

Interested kitchens must provide:

• Business registration documents, tax clearance, bank details, and signatory ID.
• Proof of prior experience with NGOs or UN agencies, if available.
• Staff health certificates and food safety compliance documentation.
• Recent lab water test results (not older than 3 months).
• Indicate which district they are applying to