
Creating Consortiums for Maximum Buying Power
Opportunity 180 & New Schools For Alabama

Introduction
In the world of child nutrition programs, proper procurement is crucial for maintaining compliance with federal and state regulations, ensuring high-quality meal services, while managing program costs. However, when standard procurement practices don’t meet the needs of your small or rural School Food Authority (SFA), one innovative approach that has proven successful for School Food and Wellness Group (SFWG) is the creation of procurement consortiums. By banding multiple sponsors together, these schools can leverage collective buying power, secure better pricing, and improve food quality. Our team has been at the forefront of facilitating these consortiums, ensuring schools reap the benefits of this collaborative procurement strategy.
Service Highlight: Bid Writing and Developing Procurement Consortiums
At SFWG, our support goes beyond traditional procurement assistance. We specialize in writing Requests for Proposals (RFP) and Invitations for Bids (IFB) and creating consortiums that maximize buying power for schools whose options may be limited. This involves meticulous planning, coordinating with state agencies, and collaborating with schools to establish group specifications and timelines. The goal of these consortiums is to streamline the procurement process, making it more efficient and cost-effective for all parties involved.
The streamlined process and collective approach made a significant difference. Schools found it easier to manage procurement, and the improved food quality was a win for everyone.
Jenna Foster, Client Manager at School Food and Wellness Group
Consortium Showcase: Success in Alabama and Nevada
Background
In Alabama and Nevada, many schools faced a series of challenges due to small size or being in rural communities with limited resources. Traditional procurement methods were not yielding the desired results, and many schools struggled with not finding a qualified vendor, high per-meal costs, or lower food quality.
Forming the Consortium
Our team, led by Clare Keating and supported by Jenna Foster, collaborated with local agencies—New Schools for Alabama and Opportunity 180 in Nevada—to form school food procurement consortiums.
Forming and Coordination
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We were approached with the idea of forming procurement consortiums by local agencies after previously unsuccessful procurement attempts.
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After gaining the approval of the respective state agencies, we confirmed the inclusion of each school in the consortium, explaining the process and benefits of joining the program.
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Participating schools were enthusiastic, seeing this as an opportunity to try a new vendor, improve meal quality, and reduce their operating costs.
RFP Development and Vendor Selection
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We developed comprehensive RFPs, incorporating input from all participating schools to ensure the specifications met their collective needs.
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Coordinated timelines and gathered the necessary information, often managing the logistical challenges of dealing with multiple stakeholders.
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The consortiums attracted bids from several vendors, including those who had not previously operated in the states. This expanded the options available to schools.
Implementation and Support
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With the vendors selected, we facilitated the setup, including kitchen conversions and equipment procurement. In some cases, vendors financed the necessary equipment, billing schools over a 12-month period, making it financially manageable.
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Ongoing support was provided to ensure smooth operations, from addressing any corrective actions during audits to managing vendor relationships.
The initial challenges were worth it. Seeing schools thrive with better resources and support is incredibly rewarding. The consortiums not only improved meal services but also fostered a sense of community among participating schools.
Clare Keating, Regional Director at School Food and Wellness Group
Outcome
The consortiums in Alabama and Nevada proved to be highly successful and schools saw significant improvements in food quality and operational efficiency. The collective buying power attracted multiple vendors, and allowed schools to secure better pricing, which positively impacted their budgets. Additionally, schools benefited from owning their equipment, further enhancing their long-term operational capabilities.
By securing a five-year rate, schools were able to put money back into classrooms. Further, every school reported significantly less food waste and greater satisfaction among students, especially with the food being prepared on site. We hope to continue to expand the Consortium with the best practices and successes of our initial work.
Tamara Shear, Chief Program Officer at Opportunity 180
Conclusion
The success of school food procurement consortiums in Alabama and Nevada highlights the power of collaboration and strategic planning between School Food and Wellness Group, participating School Food Authorities, and the local state agencies. Our specialized services in creating and managing these consortiums go beyond basic RFP/IFB writing – we offer clusters of schools struggling to find a vendor a pathway to securing reliable food service, operational support, and ultimately improved meal quality.
The Opportunity 180 Food Service Consortium was a successful initiative that has not only improved food quality but has lowered costs for participating schools.
Tamara Shear, Chief Program Officer at Opportunity 180
Are you a small or rural SFA facing similar procurement challenges? Contact us today at hello@sfwgroup.org to learn how our consortium and RFP/IFB services can transform your school’s food program. Let’s work together to maximize resources and enhance the quality of your meal services!