Kentucky Food Business Impact .

Contractor and KSU shall set as a goal a total Kentucky Farm Impact and Kentucky Food Business Impact of twenty percent (20%) and to increase purchases by three percent (3%) each Contract Year.

For purposes of this Contract, Kentucky Farm Impact purchases meet the requirements of either of the two categories below:

(1) Majority or Direct Kentucky Farm Source:

The food product or the primary ingredient is sourced exclusively or predominantly (>50%) from Kentucky farms. For this category, specific farm sources can be identified, though they may be comingled.

  1. Mixed or Indirect Kentucky Farm Source: It can be reasonably concluded that more than 10% but less than 50% of the principal ingredient or total ingredients of the food was/were sourced from Kentucky Farms. For this category, specific farm sources are not tracked and cannot be identified.
  2. For the purposes of this Contract, Kentucky Food Business Impact shall mean purchases that do not meet the requirements for either of the two categories below:
  3. Kentucky Food Business/Entrepreneur: Vendor of the product is a food grower, processor, or value-adding enterprise operating primarily in Kentucky, and the owner or the majority of the owners of the enterprise is/are Kentucky residents.
  4. Kentucky Located Food Processor: The food processor adds significant value to the food product through Kentucky operations, beyond agetegation, transportation or distribution, but 8th the food processor is not owned or controlled by Kentucky residents.

Monthly reports shall include the total dollar amount of campus food and beverage purchases. In addition, within thirty (30) days of the end of each Contract Year, Contractor shall provide KSU with an annual report showing Kentucky Proud and Kentucky-sourced purchases and products. The annual report will also include the total dollar amount of campus food and beverage purchases.

Reporting and Accountability

Contractor shall maintain accurate records of financial transactions, inventory management, and customer feedback for reporting purposes. Contractor shall also provide regular reports to university's administration on key performance metrics, including sales trends, customer satisfaction scores, and sustainability initiatives. It is imperative that all costs submitted for reimbursement are carefully delineated between meal program costs and all other catering, concessions, and retail sales costs. Expenses shall be coded in such a way as to clearly identify cost centers.

Technology

All meal plan transactions are to make utilizing the Student/Staff Identification cards. KSU shall be responsible for all costs related to the electronic meal program identification system, including hardware, software, and on-going supplies, including the cost of replacement.