Common use of Vegetables Clause in Contracts

Vegetables. Fresh, frozen, or canned • Each meal must contain a minimum of 1 - 2 half-cup servings. • Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total ½ cup per serving. • Same/like vegetables should not be served on more than two days per week. Every effort should be made to serve different vegetables in each weekly meal package.

Vegetables. Fresh, frozen, or canned •  Each meal must contain a minimum of 1 - 2 half-cup servings. •  Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total ½ cup per serving. •  Same/like vegetables should not be served on more than two days per week. Every effort should be made to serve different vegetables in each weekly meal package.

Vegetables. Fresh, frozen, or canned •  Each meal must contain a minimum of 1 - 2 half-cup servings. •  Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total ½ cup per serving. •  Same/like vegetables should not be served on more than two days per week. Every effort should be made to serve different vegetables in each weekly meal package.  Raw leafy vegetables (salads) should equal 1 cup if they are to be considered a serving.  Canned vegetables shall be provided not more than twice per week.

Vegetables. Fresh, frozen, or canned • Each meal must contain a minimum of 1 - 2 half-cup servings. • Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total ½ cup per serving. • Same/like vegetables should not be served on more than two days per week. Every effort should be made to serve different vegetables in each weekly meal package. • Raw leafy vegetables (salads) should equal 1 cup if they are to be considered a serving. • Canned vegetables shall be provided not more than twice per week.