Supply and Delivery of Hot and Cold Meals to Displaced Individuals in the Collective Shelter Located in “Al-Marwaniyah – Saida District, South Lebanon”

SHEILD is aiming to Supply and Delivery Hot and Cold Meals to Displaced Individuals in the Collective Shelter Located in “Al-Marwaniyah – Saida District, South Lebanon

1. Objective

• The selected kitchen will initially provide 400 meals per day. (Initially only HOT MEALS)
• Capacity must be scalable during emergencies, with a minimum capability of 3,000 meals per day.

2. Geographical Coverage

• Kitchen must be located between Sidon and Zahrani district.
• 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.

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.).

5. Cold Meals will be requested during a scale up or emergency

• 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 (If and when requested)
• 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 (If and when requested)
• 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).