By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.

Sustainability Initiatives

Your Sodexo Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at University of New England. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to University of New England.

Sustainability Updates:

Partnership with Gulf of Maine Reseach Institute

In June of 2015, Sodexo announced a commitment to shift current sourcing for our Maine locations to include more Gulf of Maine Responsibly Harvested ® seafood. This effort, in partnership with the Gulf of Maine Research Institute (GMRI), supports a community of businesses committed to the sustainability of the region’s seafood economy.  UNE is already sourcing 100% Gulf of Maine Responsibly Harvested whitefish for all of our dining locations.  These species include redfish, dogfish, mackerel, pollock, and whiting.  We are very proud of this initiative, and have a variety of cobranded marketing materials with GMRI to highlight out commitment and bring attention to the responsibly harvested whitefish that some of our customers may not be familiar with.  

We understand how important the sourcing of responsibly harvested whitefish from the Gulf of Maine is and we want to make sure UNE customers do to.  GMRI Sustainable Seafood Brand Manager, Kyle Foley works with Sodexo campus accounts to do multiple site visits a year with the purpose of engaging and interacting with students.  These events include information tabling with seafood trivia and tastings to actual classrooms visits.   

Sustainable Fishing Information:


SMART

The Sustainability Management and Reporting Tool (SMART) is a comprehensive, yet easy to use dashboard that provides baseline sustainability performance, prioritizes initiatives, and tracks continuous improvement in four key areas - carbon and energy, water, waste, and healthy and sustainable food and environments.

Waste Reduction Efforts

Recycling

On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.


Weigh the Waste

Did you know that 40% of the food produced in our country is wasted?  Periodically throughout the school year, we conduct a Weigh the Waste event.   During the event, we weigh all of the uneaten food from guest’s plates.  We consolidate the findings and report back to the community.  We tie this to an awareness campaign that informs guests about food waste and its impact to our environment and our communities.  We hold frequent campaigns in which we compare our results (and hopefully see our waste decline).

Xprss Nap Dispensers

Xprss Nap Dispensers save energy and waste.  The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  

APEX Dishwashing System

APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.

Bulk Condiments

Individual packets of condiments are useful in some instances, but they result in extra waste.  If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.

Recycling Fryer Oil into Biofuel

French fries to fuel.  Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles  - from delivery  fleets to farm equipment.

Local Results:  Last year we recycled 312 gallons of fryer oil into biofuel.


Reusable Cup Discount

The environment and your pocketbook win! Bring your own reusable cup to purchase coffee or a fountain soda on campus and receive a discount at every location, every time.

Printing on Both Sides of the Paper

To save paper, we use paper with recycled content and we print on both sides whenever possible.

Reusable Dishware

We offer china dishes in our dining locations.  This reduces waste associated with using disposable containers.  Dining in?  Be sure to use china.  We also use china at our catered functions on site.

Green Cleaning

“Green Seal”

92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.


Local / Seasonal / Responsible Sourcing


Local Suppliers 

We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies, and participate in farm to school initiatives.  Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020. 


Sustainable Fish and Seafood

We are committed to serving sustainable seafood and fish.  By 2015 100% of our fish and seafood will be sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices.  We do not purchase any at risk species.


Aspretto

Going forward by giving back.  We are proud to feature 100% Transfair, Fair Trade USA certified aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.

Last year, we purchased over XX pounds of Fair Trade aspretto coffee.


Sustainable Catering

All it takes are a few simple steps to more sustainable catered events.    We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware.  We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.

Each season we unveil a catering menu that highlights the season's bounty.  Not only does it increase variety, it also features food that is in season.

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University of New England | Dining Services | Biddeford Campus: 11 Hills Beach Road | Biddeford, ME 04005 | tel. (207) 602-2369 
Portland Campus: 716 Stevens Avenue | Portland, ME 04103 | tel. (207) 221-4261 | Contact Us