The University of Maine Dining, prioritizes sustainable practices as part of our Better Tomorrow Plan. It is our goal to improve quality of life for those we serve and create positive change for individuals, communities and the environment. When you dine with us, you'll experience our initiatives that help reduce waste and energy consumption, support local vendors and regional sourcing and promote plant-based and Mindful lifestyle choices. Click the following links to learn more about Mindful and The Maine Course.

The Maine Course is Sodexo’s commitment to make a positive economic impact in the state of Maine through the purchase of local products, produce, services and responsibly harvested underutilized seafood from the Gulf of Maine by creating inclusive market opportunities for local producers with intentional collaboration and transparency across multiple dimensions of diverse communities* in Maine to ensure diversity, equity and inclusion in our market opportunity.
*SWMBE, gender, sexual orientation & gender identity (LGBTQ+), generations, race/cultures/origins, disabilities

Maine Course Goals

Maine Course Local Definition(s):

• Maine-Made: Maine grown, harvested and produced products
  • In order to count as local, the item must tick two out of three boxes:
    • Maine grown
    • Maine owned
    • Maine produced/manufactured/processed

University of Maine System (UMS) Local Definition(s):

• Ingredients produced within 175 miles (as the crow flies) from any of the 7 primary campuses
• 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 

Maine Course Commitments & Partnerships

Northeast Organic Family Farm Partnership

Sodexo is proud to sign on as a Northeast Organic Family Farm partner to support organic dairy farms in the Northeast and to help secure the future of organic dairy. We’re committed to purchasing organic dairy products from brands that source their milk from our region. To learn about our commitment and the partnership, please visit www.saveorganicfamilyfarms.org

Maine Grain Alliance

Through our Maine Course program, our partnership with the Maine Grains Alliance and Maine Grains, from Skowhegan, has grown significantly. UMaine Dining uses local Maine flour in our cookies - which are all baked from scratch daily! We are also incorporating more Maine Grains products such as oats and farrow in our menus. Our commitment over the next few years is to double the number of menu items that include grains, using local grains in those dishes and increase local grain purchasing by 50 percent. We're focusing on offering plant-forward options and continuing to source additional local ingredients. We are committed to making a positive impact on the environment and economy of Maine!

GMRI Achievement

Sodexo has achieved serving 100% Gulf of Maine Responsibly Harvested® white fish at all of their locations in Maine after a five year process of shifting purchasing to this ecolabel in partnership with the Gulf of Maine Research Institute (GMRI). By committing to source responsibly harvested seafood from the Gulf of Maine, Sodexo actively contributes to sustaining both a diverse marine ecosystem and a diverse fishing economy here in the Gulf of Maine region. Look for a variety of delicious menu items featuring the "under-loved" species; Atlantic Pollock, Cape Shark/Dogfish, Whiting, Acadian Redfish and Mackerel. 

The Black Bear Exchange envisions a community where all those who work at and attend the University of Maine have equitable access to resources; and where creative, situation-specific collaborations are actively nurtured to meet needs. This community will also value the reuse of goods and seek to eliminate the waste of resources. These actions will minimize dependence on supra-local, socially unaccountable systems and better provide for the well-being of all community members.

MAINECARD is required.  You cannot visit without your card.

The food pantry is open to students and their immediate families as well as staff and faculty. Each person may visit once per week and choose 15 items.  There is no income requirement and no application process.  Just present a valid MaineCard.  Our focus is supporting those who are not able to obtain assistance from other community sources.  Our food is obtained through the state food bank (Good Shepherd), donations, and food drives.  We try to have a wide variety of non-perishable foods, fresh produce and even some pre-cooked frozen items.  The selection will vary from day-to-day and week-to-week.

The Clothing Swap is open to anyone and everyone. All clothing, shoes and accessories are free!  No cost!!  Donations of gently used items are accepted during open hours. The goal with this sustainable project is to reduce stigma surrounding food pantries and thrift stores while providing support to the community.

For more information, visit: Black Bear Exchange