UMaine Dining is delighted to announce our partnership with Topanga.io as we continue to make progress in campus sustainability. Together, we are introducing reusable containers in dining halls and retail venues to help students reduce their environmental impact.

Check out these construction updates! Plus, looking for a job? UMaine Dining is hiring, apply today!

Check out the construction progress on the Starbucks and Wells renovations!

Sodexo teams across the country and around the world celebrated together during Earth Week, April 21-27th. In New England we did our part by celebrating a week of sustainability focused events.

By Sofia Langlois | The Maine Campus On April 23, volunteers at the University of Maine arranged and distributed nearly 56,800 shelf-stable meals to food pantries across the state. The Honors College Student Activities Board (SAB) and staff members coordinated the event, raising a total of $19,000 to purchase supplies. End Hunger New England (EHNE) is a non-profit organization that seeks to tackle food insecurity across the U.S. Eastern region. Matt Martin of ENHE traveled to Orono up north to transport inventory and track the number of UMaine meals packed. Food and drinks at the event were donated by Sodexo Dining.

A newsletter for hungry Black Bears! Check out the April edition.

Significant transformations are underway at Wells Dining, which is at the heart of campus life at the University of Maine. Read on for insights into this project’s planning and exciting prospects.

Maine Course by Sodexo hosted a variety of events in October and early November that showcased indigenous cuisine.

University of Maine students, faculty and staff will see some new faces on campus this fall — but, unlike the first years beginning their college experience, these newcomers will have smiles made of pixels. UMaine Dining is launching 15 food delivery robots, called “Kiwibots,” in order to meet the student demand for food delivery services.

ORONO -- Robots are coming to the University of Maine Orono campus this fall. The bots known as Kiwibots are the latest project since UMaine Dining partnered with the food management service Sodexo this past July.

So, what is the Harvesting Good and Maine Course Frozen Maine Broccoli Project? Well, it started with an idea that was planted into a partnership, developed into a plan, nurtured by Kendall Vison prizes to grow and be harvested to feed the Maine economy and its people.

Learn more about the Harvesting Good and Maine Course Frozen Maine Broccoli Project & how the hard work and dedication of many, allowed this delicious, local veggie to be enjoyed year-round!

The Maine Course is proud to announce a “crowning” achievement in vendor, farm to institution partnerships with Good Shepherd Food Bank and Harvesting Good. Found out more here...