Sodexo, the food service provider serving the University of Southern Maine, has recently been implementing a number of sustainability innovations.
In the past few years Sodexo has been attempting to increase the amount of locally sourced foods in all its dining facilities and cafes, and the system-wide percentage is now 29%. Sodexo defines local products as originating within 175 miles, but in actuality most “local” food consumed at University of Maine campuses is sourced in Maine.
Tadd Stone, director of Sodexo’s USM operations said, “we purchase first from Maine food providers.”
Sodexo also has initiatives to limit the use of plastic and paper products, especially those that are non-recyclable. Part of this effort is the “Green to Go” initiative. This involves the use of reusable containers which students can bring to the dining commons multiple times, to be thoroughly washed and re-filled with the user’s food choices.
Increased concerns about seafood sustainability have led Sodexo to shift all its fresh-caught whitefish purchases to whitefish which has been certified as being responsibly harvested in Gulf of Maine waters.
All University of Maine dining commons and cafes have also gone trayless to reduce excessive food consumption and food waste, requiring students and staff carry each cup and plate of food to their table separately. This is part of Sodexo’s “Lean Path” program.
University dining facilities have also greatly increased the amount of food that is composted, and are now offering compostable napkins.
Sodexo is working with Mainely Grains of Skowhegan to obtain Maine-grown whole wheat flour, which is now the only whole wheat flour used in University of Maine dining facilities. Sodexo is working to increase its use of Maine-grown oats and farrow (a wheat relative), which it also gets from Mainely Grains.