Tenders Are Invited For Food Processing Trainer - Akkar And/Or Bekaa

Tenders are invited for Food Processing Trainer - Akkar and/Or Bekaa Closing Date: Friday, 24. Jul 2026 Intervention Sector(s): Labor & Livelihoods, Training & Capacity Building Duration of Contract: September 30th, 2026 Basmeh & Zeitooneh is a registered Lebanese organization, committed to serving refugees and vulnerable communities in Lebanon through six community centers across the country. The organization runs educational, relief, livelihoods, and protection programs, and aims to serve as an inclusive and supportive focal point for the entire community. Basmeh & Zeitooneh has a zero-tolerance policy for sexual exploitation, abuse, and child abuse. Also, fraud, bribery, and corrupt activities. Basmeh & Zeitooneh (B&Z) is committed to maintaining the security, confidentiality, and privacy of your personal information. Basmeh & Zeitooneh is committed to safeguarding the well-being of children and upholding the Convention on the Rights of the Child. Basmeh & Zeitooneh maintains a zero-tolerance policy on child abuse. Main Purpose: The selected consultant or entity will be fully responsible for designing and executing a 5-day training program per cooperative (Full day training), with one additional day as a follow up. The curriculum integrates technical food production standards directly with business cost efficiency across the duration of the training program. The selected cooperative/women led entities are located 4 in Akkar (Wadi Khaled, Bebnine) and 2 in Bekaa (Bar Elias). Interested applicants can apply to one or both locations (Akkar and/or Bekaa) in the offer. Applicants must submit proposals covering the entire target area only. Partial geographic coverage in one location is not permitted. Therefore, applicants applying for Akkar must cover all four cooperatives in Akkar, and applicants applying for Bekaa must cover both cooperatives in Bekaa. The Consultant shall move with the training plan in parallel for all coops to ensure that the training plan is finalized for all coops at the same time. The Consultant must gain a comprehensive understanding of the specific tools and equipment needed for each cooperatives. Based on the findings from the first 2 sessions and the on-site engagement with each cooperative, the Consultant shall prepare a tailored Bill of Quantities (BoQ) for each cooperative, identifying all required tools, equipment, materials, and other resources. The BoQ shall include detailed technical specifications, quantities, units, and shall be organized by category to facilitate the procurement process. Major Activities: Day 1: Team Building, Verbal Communication & Internal Governance: Soft skills exercises to transition informal relationships into structured, unified cooperative teams. Practical workshops on active listening, verbal communication, and localized conflict resolution styles. Day 2: Food Safety, Personal Hygiene (GHP) & Group Governance: Personal hygiene standards, mandatory protective equipment (PPE), proper handwashing, and foodborne illness risks. Transitioning informal relationships into functional cooperative structures through setting democratic decision-making rules. Participatory development of a basic internal "Cooperative Charter" alongside a visual facility cleaning checklist. Day 3: Facility Sanitation (GHP) & Process Control (GMP): Cleaning/disinfection procedures for contact surfaces, machinery, waste management, and water quality safety. Raw material inspection, reception, safe handling, and storage standards (temperature/humidity controls). Simplified Standard Operating Procedures (SOPs) for processing, packaging, labeling, and basic batch coding. Day 4: Cost Calculation, Financial Literacy & Marketing: Demystifying numbers: distinguishing between fixed vs. variable costs, and calculating raw materials, labor, and overheads. Practical ledger-book mapping using the cooperatives actual food products to run real-time cost-calculation sheets. Defining Unique Selling Propositions (USPs) for local food products, storytelling for branding, and basic social media outreach. Day 5: SME Operations, Grant Utilization & Simplified Business Planning Inventory tracking, supply chain basics, production line mapping, and risk management. Targeted training on how to strategically deploy, safeguard, and utilize upcoming "in-kind grants" (machinery/assets). Completion of a localized, highly visual Business Model Canvas (BMC) adapted to the targeted groups. Day 6: Follow up with SMEs post distribution of In-kind grants. Conduct on-site visit Oversight of delivered items and proper usage Verifying the layout of equipment Integration of acquired equipment into asset or inventory list Basmeh & Zeitooneh maintains zero tolerance toward: Fraud, bribery, and corruption Sexual exploitation and abuse Child abuse in all forms The organization is committed to equality, diversity, and inclusion, ensuring equal opportunities regardless of gender, age, race, religion, background, disability, or other status. B&Z also commits to protecting the confidentiality and privacy of personal information. Key Performance Indicators: The consultant shall develop and submit the Food Processing Training Program in full compliance with the approved training curriculum and agreed work plan prior to the commencement of the training. All training sessions shall be delivered as scheduled, including both theoretical and practical components, in accordance with the agreed training plan. Pre-training and post-training assessments shall be conducted and results submitted to the contracting authority in the presence of a representative of B&Z. The consultant shall ensure compliance with all applicable food safety, occupational health and safety, and safeguarding requirements throughout the implementation period. Prepare and submit a comprehensive BoQ for the food processing starter kits, including complete technical specifications, quantities, and justifications, within the agreed timeframe. The consultant will also be a member of the Bid Analysis Committee and will contribute to the technical evaluation and selection process. Submit the final technical report, including attendance records, assessment results, photos, achievements, challenges, and recommendations. Education & Experience Bachelors degree/ certification in Food Science and Technology, Food Engineering, Nutrition, Agriculture, Agribusiness, or a related field. A Masters degree in a relevant field is considered an asset. Additional certifications in Food Safety, HACCP, GMP, ISO 22000, or Quality Management Systems are highly desirable. Minimum 5 years of professional experience in food processing, food safety, quality assurance, or value-added agricultural production. Proven experience in designing and delivering training programs for women groups, cooperatives, or small and medium enterprises. Demonstrated experience in processing and preservation of vegetables, and traditional food products. Strong knowledge of food safety regulations, hygiene standards, Good Manufacturing Practices (GMP), and HACCP principles. Experience working with NGOs, development projects, donor-funded programs, or rural livelihood initiatives Excellent facilitation, communication, and report-writing skills in Arabic and English Functional Competencies Degree in Food Safety, Food Sciences, Agronomy, Business Administration, Economics, Development Studies, or a closely related discipline. Minimum of 5 years of experience in training micro-businesses (MSMEs ), rural cooperatives, or informal agricultural groups. Direct field experience working within rural Lebanese contexts-specifically in the Akkar or Bekaa regions-is highly advantageous. Absolute native fluency in spoken and written Arabic. The consultant must possess an empathetic, highly adaptive, and culturally sensitive facilitation style tailored to rural women leaders. Ability to prepare comprehensive training and evaluation reports . Strong organizational and time-management skills Behavioral Competencies:(Key Skills, Behaviors, and Knowledge) Strong communication, facilitation, and community engagement skills . Patience, empathy, and ability to work with vulnerable women groups . Problem-solving and innovation skills . Flexibility and adaptability to field challenges . High accountability, professionalism, and attention to detail. Remuneration Ranges: Consultants applying for both Akkar and Bekaa : USD 7,200. Consultants applying for Akkar only: USD 4,800. Consultants applying for Bekaa only: USD 2,400. Evaluation Criteria CV and Experience: 25% Interview: 30% Topics & Training Plan: 30% Portfolio (Samples of previous training PDF Form): 15% Total = 100% Required Documents: TOR Signed Training Plan (Methodology) with topics Potrfolio CV Two References at least How to apply Consultancy Opportunity Application Instructions Interested candidates for this consultancy are requested to send an email to [email protected], indicating their interest in applying. Upon confirmation, candidates will receive a meeting link for an information session, which will provide further details and clarify application instructions. The information session will be conducted on July 16th, 2026, at 11:00 AM. Proposal Requirements Interested candidates are required to submit the following documents to [email protected]. Signed TOR A portfolio Required technical documents CV Training Plan References (recommendation letters). A scoring matrix will be applied, and the candidate with the highest total score will be selected for the position. Application Deadline: July 24, 2026 Tender Link : https://daleel-madani.org/civil-society-directory/basmeh-zeitooneh/calls/food-processing-trainer-akkar-andor-bekaa