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Consulting Services Agreement between City of San Leandro and Last revised 12/12/2024 Boys & Girls Clubs of San Leandro for Community Food Services Exhibit A – Page 1 of 1 EXHIBIT A SCOPE OF SERVICES Boys & Girls Clubs of San Leandro (Consultant) shall utilize provided funding as follows: 1. Stocking the Food Pantry: Funds will stock the food pantry with fresh, nutritious, and culturally relevant food supplies that help youth and their families stretch their meals. The pantry will intentionally include items that reflect those used in the Consultant’s Culinary Pathways Program, where the Teen Clubhouse youth prepare fresh, nutritious meals for 50 teens a day, equating to 250 meals weekly. The intentional alignment ensures that the pantry supports families in building balanced, healthful meals at home while connecting youth to the joy and responsibility of nourishing their peers through food. 2. Launch the Edible Garden: A portion of funds will launch the edible garden, located at Consultant’s Teen Clubhouse – a space where youth live, learn, and explore. The garden is an intentional part of programming, designed to help teens build a relationship with their food while learning sustainable practices. Youth will cultivate organic produce that supports the pantry and Culinary Pathways Program, creating a tangible link between growing, preparing, and enjoying food. The garden will also introduce youth to the historical and cultural significance of the crops they grow, deepening their understanding of food as a cornerstone of community and resilience. 3. Nutrition Education: Consultant will engage a culturally responsive nutrition consultant to lead 52 interactive workshops for youth. These workshops go beyond the basics of nutrition, offering a deep dive into sustainable eating practices, health literacy, and the historical and cultural significance of food preparation. Youth will explore not only how to prepare food, buy why certain techniques and ingredients are culturally meaningful. Teens will learn how specific foods promote health, especially in addressing disparities that disproportionately impact our communities. These sessions will explore culturally familiar herbs, spices, and preparation methods that elevate flavor and nutritional value and promote health. Reporting requirements: Reporting: Biannual reporting (Due July 8, 2025, and January 31, 2026) and invoicing. Total unduplicated individuals served, disaggregated by: • Race and ethnicity • Income status (extremely, low, moderate) • Gender • Units of food distributed (e.g., number of meals, pounds of food, etc.) Docusign Envelope ID: 5B4D8501-D39A-42FB-9D82-80E5A586163E