Sustainability

The Maine Course is Sodexo’s commitment to making a positive economic impact in the state of Maine through the intentional purchase of local products, produce, services, and responsibly harvested underutilized seafood from the Gulf of Maine.

We create inclusive market opportunities for local producers while prioritizing transparency, equity, and long-term sustainability.

Maine Course Goals:

1. Strengthen Maine’s economy by supporting local producers, aggregators, and fisher-people
2. Promote a food system where food is used for its highest and best purpose — not wasted
3. Remove structural barriers to market entry and foster inclusive collaboration across diverse communities (SWMBE, LGBTQ+, generations, race/culture/origins, disabilities)
4. Equip chefs and managers with tools to expand their local impact

Local Vendors

We are constantly adding new vendors to our extensive list of local suppliers. We are proud to partner with businesses such as Gifford’s, Fox Family Potato Chips, W.A. Bean & Son’s, Maine Grains, The Good Crust, Heiwa Tofu, Tootie’s Tempeh, Pineland Farms, Papou’s Kitchen, Short Creek Farm, Fantini Baking Co., North Coast Seafoods, Holy Donut, Harvesting Good, Oakhurst, Green Thumb Farms, Ricker Hill Orchards, Grandy Organics and more!

Maine-Made Definition

Products that are:

• Maine grown
• Maine owned
• Maine produced/manufactured/processed

To qualify as “local,” items must meet two out of three of the above criteria.

University of Maine (UMS) Local Definition

• Processed foods with at least 51% local ingredients as defined above
• Water will not be considered a local ingredient or a processed food
• Non-indigenous foods prepared and processed in Maine by an in-state owned and operated company where the majority of the owners are Maine community members with full autonomy and decision-making authority with respect to business practices
• Processed foods made from locally unavailable ingredients but prepared and processed in Maine by an in-state owned and operated company where the majority of the owners are Maine community members with full autonomy and decision-making authority with respect to business practices

In partnership with the Gulf of Maine Research Institute (GMRI), Sodexo has achieved serving 100% Gulf of Maine Responsibly Harvested® white fish at all Maine locations. This five-year transition supports both a diverse marine ecosystem and Maine’s fishing economy.

Look for menu features including:

• Atlantic Pollock
• Cape Shark (Dogfish)
• Whiting
• Acadian Redfish
• Mackerel

ReusePass

ReusePass is a program that allows diners to borrow and return reusable to-go containers using a personal QR code at the cash register.

Containers:

• Are cleaned after each use but please empty food out before returning
• Must be returned within 3 days to designated campus drop bins at York and Hilltop

Impact Since Launch (2023)

• 48,486 containers diverted from landfills
• 4,790 pounds of waste reduced
• 31,391 gallons of water saved

Sign up at: https://www.reusepass.com/

Please note that using our ReusePass program is the only way to take food out of our dining halls. The use of personal Tupperware is prohibited. Containers must be washed and sanitized by Dining Services to ensure food safety.

Northeast Organic Family Farm Partnership

Sodexo proudly partners with the Northeast Organic Family Farm Partnership to support organic dairy farms in the region and secure the future of organic dairy production.

We are committed to purchasing organic dairy brands that source milk from Northeast family farms.

Learn more at: www.saveorganicfamilyfarms.org

Maine Grain Alliance

Through our partnership with the Maine Grain Alliance and Maine Grains in Skowhegan, we’ve expanded our use of locally milled grains.

We:

• Use Maine flour in our cookies made from scratch daily in our Wells bakery
• Incorporate Maine oats and farro into menus
• Plan to double grain-inclusive menu items
• Aim to increase local grain purchasing by 50%

Our focus remains on plant-forward options and increasing local ingredient sourcing.

Black Bear Exchange

139 Rangely Road

The Black Bear Exchange is UMaine’s on-campus food pantry and clothing exchange, working to ensure equitable access to essential resources while promoting reuse and reducing waste.

We are committed to sending any extra food to people and not landfills. At the end of each week, surplus prepared food from our dining locations are delivered to the Black Bear Exchange (BBE), where it is portioned into individual meals for those in need. This partnership reduces food waste while helping address food insecurity on our campus.

Food Pantry

• Open to students, staff, faculty, and immediate families
• 15 items per visit, once per week
• No income requirement or application
• MaineCard required (mobile accepted)
• Stocked through Good Shepherd Food Bank, donations, and food drives

Clothing Swap

• Open to everyone
• All items are free
• Gently used donations accepted
• Designed to reduce stigma and encourage reuse

For more information, visit the Black Bear Exchange page here: https://umaine.edu/volunteer/bbe/

These initiatives align with Sodexo’s Better Tomorrow Plan and are implemented across Maine and New England campuses.

Composting

With the help of campus partners, our dining locations send compostable materials from the kitchens during food preparation to the on-campus composting system that helps divert over 400,000 Ibs of food waste per year.

Waste Reduction & Operations

• Trayless Dining: Customers without trays typically waste less food and beverages. Trayless dining also reduces the amount of water and detergents needed to wash each tray, which also saves energy.
• Waste Watch / Leanpath food waste tracking systems: Our campus kitchens/culinarians use these systems to monitor and track food waste while preparing meals. By using Leanpath scales, we are able to easily identify causes of food waste in real-time and make necessary adjustments to our procedures to help combat food waste
• On/Off equipment protocols
• Bulk condiment stations

Reuse & Materials

• Reusable China and utensils
• Reusable to-go container programs
• XpressNap dispensers (100% recycled napkins) that encourage guests to take fewer napkins than if there were dispensers on each table
• Green-certified cleaning supplies (EcoLab products)

Responsible Sourcing Commitments

• 100% sustainable seafood
• Fair Trade products
• Cage-free eggs
• Animal welfare commitments
• Responsible supply chain standards

2025

2025 Gulf of Maine Tastemaker Award

The Maine Course received the 2025 Gulf of Maine Tastemaker Award for its work prioritizing regional seafood in its kitchens and successfully achieving 100% Gulf of Maine Responsibly Harvested® fresh white fish in all our dining locations.

Sodexo GOALympics Silver Medal

Our executive chefs and their teams received a silver medal in Sodexo's national GOALympics competition, for their outstanding use of the Leanpath program. This award was won in the "Meal Rescue Squad" category for tracking and diverting surplus food away from the landfill and to the Black Bear Exchange.