Maine Course Commitment
The Maine Course initiative by Sodexo is dedicated to bolstering Maine's economy through the procurement of local goods, produce, and services, as well as the sustainable harvesting of seafood from the Gulf of Maine. It aims to foster inclusive market opportunities for local suppliers, with an emphasis on diversity, equity, and inclusion within the various communities of Maine, encompassing SWMBE, LGBTQ+, different generations, races, cultures, and people with disabilities.
Maine Course Goals
Cultivate intentional collaboration and transparency across multiple dimensions of diverse communities** as foundational to our work to ensure racial equity and continue with a concerted effort to remove structural barriers for market entry.
**SWMBE, gender, sexual orientation & gender identity (LGBTQ+), generations, race/cultures/origins, disabilities.
Maine Course Governance
Maine Course governance is made up of a combination of Sodexo employees and Maine food system stakeholders. This provides Maine Course internal advocacy and support as well as expertise and perspective from the broader Maine food system.
Maine Course Accounts
Maine Course Local Definitions
UMS Local Definition:
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 Current Commitments
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.
Partnership with University of Maine
Timeline of Accomplishments
An automated data template was created with Maine Course and Sodexo Finance.
Central Maine Meats partnership.
Scaling Up event.
Working with UMS economist to do an economic feasibility study on our local commitment and the state impact.
Maine Farm to School, October 2016.
Conference presentations: FINE, April 2017, and National Farm Viability Conference, May 2017.
12.5% Local for Maine Course (year one).
19.5% Local for UMS contract.
Working group: Frozen produce pilot run with Lakeside Family Farms and Central Maine Meats.
Conference presentations: AASHE, and Maine Farm to Institution Summit.
Added local poultry to contract with Central Maine Meats.
Introduced Jarva Cakes to PFG for distribution.
Partnership with Circle B Farms - Northern Maine, local produce distributor.
Committed to local produce priority product.
Recognized in 2018 at the Agricultural Trade Show that we hit our target three years ahead of schedule.
Sodexo and Orono hit 23.7% local by December 2017 (FY18) ahead of that year's target.
13.5% Local for Maine Course.
FY19: 13.5% Maine Course, UMS 24.1%
Working group: Frozen produce pilot run with Lakeside Family Farms and Central Maine Meats.
Frozen Produce Pilot (Research intern completed study on regional frozen produce businesses).
Conference presentations: Farm to Institution New England Summit, April 2019.
Farm Tours.
In March, the pandemic hits, and everything shuts down.
Conference presentations: Maine Agricultural Trade Show, FINE, Farm to Sea webinars: Sustainable Seafood and Maine Grains.
Won a Kendall Food Vision Prize with UMF, UMPI, and Good Shepherd Food Bank for our frozen broccoli project.
Made the Maine Grain commitment.
Achieved commitment to shift 100% of our fresh whitefish to Gulf of Maine Responsible Harvested whitefish (Celebrated achievement at the Blaine House).
Local purchasing for FY20: 17.2%; UMS percentage: 25.7%.
Won a Kendall Food Vision prize in partnership with Good Shephard Food Bank to continue work we've done on bringing frozen Maine grown broccoli to the institutional and retail markets in New England.
Pandemic: Continues to cause inflation and supply chain issues.
Farm Tours: Bixby Chocolate Co., Atlantic Sea Farms, Passamaquoddy Wild Maine Blueberry barrens, and Circle B Farms.
Kelp Tasting events on all campuses.
Good Crust pizza tasting at all campuses.
Signatory of the Northeast Organic Family Farm partnership.
Milestone with Kendall Food Vision Prize: planting first broccoli crop.
Local purchasing FY22: 17.9% (UMS percentage 25.9%).
Broccoli Takeover Event on January 31. Eleven events were held across campuses in Maine to celebrate the release of the Harvesting Good frozen Maine broccoli florets. This event marked the culmination of the Maine Course's six-year partnership with Good Shepherd Food Bank and Harvesting Good. We are thrilled to see it come to fruition, knowing the positive economic impact it will have on the Maine food economy, Maine farmers, and food processors. Plus, a portion of this product goes to feeding food-insecure Mainers.
Vertical Harvest Tastings: In April, Maine Course coordinated state-wide events with our partner Vertical Harvest. They are building a hydroponic farm in the heart of downtown Westbrook to bring fresh produce to urban markets. One of their core value is hiring and training people with unique abilities, a value we share.
Earth Day: During Earth Day week, Maine Course celebrated sustainability and local sourcing with themed events. Each day, we highlighted a different commitment:" eating local, plant-based dishes, reducing food waste, composting, recycling, and food donations.
Eat Like a Local: On September 20, 2023, Maine Course's "Eating Like a Local" event transformed campus dining halls into a celebration of New England's bounty. Students and staff enjoyed dishes with locally sourced ingredients, reflecting Sodexo's sustainability and commitment to regional sourcing.
Indigenous People's Day in October and November 2023, Maine Course celebrated Indigenous People's Day and Heritage Month in collaboration with the University of Maine campuses. The dining halls featured Native American-inspired dishes from traditional recipes, making this a culturally rich culinary experience.