Food Community Map

Location
2600 Cerrillos Road
Santa Fe, NM 87505

Contact
Betsy Cull
ecull@sfps.k12.nm.us
(505) 467-3606
Website »

Type
Institutions

Purchase Capabilities
Institutional

Current Food Purchased

• Apples
• Carrots
• Extensive additional produce
• Greens
• Onions
• Peaches
• Peppers
• Potatoes
• Squash
• Tomatoes

Would Like to Purchase

Spinach, possibly beef if the price is reasonable. Same for cheese.

Purchase Volume

Spring mix 30-60 lbs. Apples 30 plus cases Other items vary depending on the menu. When we order something, it's usually at least one case per school site, so minimum of 21 cases.

Product Requirements

Washing- Must be washed in specification with guidelines agreed to in the contract. Packaging- Clean boxes, if not new, they must be lined with food safe liners. Labeling- Farm, date, amount, type of product Delivery- We need deliveries on Monday's by 7 am. If not perishable, can take deliveries the Friday before.

Application Process

If we will be buying from the grower throughout the season, they will need to complete a Request for Proposal (RFP). If it is a one time purchase, there may be other options for procurement. We try to create menus based on anticipated availability, i.e. if its available, we will try to buy it.

Vendor Requirements

Yes. Vendors must carry a minimum of one million dollars in product liability insurance. Producers are also required to have the Tier I and Tier II Training. Contact PED for more information.

Payment Process

Our accounts payable department cuts checks within thirty days, but often vendors receive payment in a couple of weeks.