Edward K. Faison

Edward K. Faison serves as a Procurement Property Specialist at Federal Correctional Institution Petersburg, operating under the Bureau of Prisons. In this role, he manages the acquisition of essential goods and services critical to the operational and nutritional integrity of the facility, ensuring compliance with federal dietary standards and inmate subsistence requirements. His responsibilities include sourcing perishable and prepared food products, coordinating logistics for food distribution, and overseeing property-related procurements that support facility functionality. Faison plays a pivotal role in aligning procurement activities with the agency’s mission to deliver safe, secure, and humane institutional services through reliable supply chains and regulated procurement practices. Faison maintains collaborative relationships with a diverse range of vendors specializing in food manufacturing, wholesale distribution, and transportation services. While specific contractor names are not publicly disclosed, his procurement patterns reflect consistent engagement with commercial bakeries, meat and meat product wholesalers, and perishable food manufacturers. His working relationships emphasize vendor reliability, regulatory compliance, and adherence to USDA and FDA food safety standards, ensuring that all delivered goods meet the stringent requirements of federal correctional operations. Faison demonstrates a strong commitment to small business participation, with over half of his acquisitions structured as total small business set-asides under FAR 19.5. His contracting patterns prioritize inclusive socioeconomic programs, consistently channeling opportunities to small businesses without preference for specific categories like 8(a), HUBZone, or SDVOSB, indicating a broad-based support for qualified small vendors across the food supply chain. His primary procurement focus centers on NAICS 311991 (Perishable Prepared Food Manufacturing) and 311999 (Other Miscellaneous Food Manufacturing), reflecting deep expertise in sourcing ready-to-serve meals, dietary-compliant provisions, and culturally appropriate food items. He also regularly procures commercial bakery products and meat wholesaling services, demonstrating specialized knowledge in food safety, shelf-life management, and just-in-time delivery systems essential to institutional feeding operations.