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 Southern Maine Community College. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Southern Maine Community College.

Partnership with Gulf of Maine Research 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. Sodexo will source 20% Gulf of Maine Responsibly Harvested whitefish by January 1, 2016 and 100% Gulf of Maine Responsibly Harvested whitefish by January 1, 2020.  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 SMCC customers do too.  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 Education Materials:

Waste Reduction Efforts

Recycling

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

Composting

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2.  (www.epa.gov)  Our first priority is to reduce food waste.  We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.

We compost our coffee grounds and pre-consumer food waste and provide the compost to students from a SMCC horticulture class. We place our waste outside in composting bins that were provided by the College and the students come on a regular basis to acquire the compost.

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.

Recycling Fryer Oil into Biofuel

We have partnered with Maine Standard Biofuels this semester to recycle our used vegetable oil and convert it as a “green” renewable fuel. This locally owned and operated company provides us with clean and green storage containers, collects our oil, and then donates $.05 for every gallon we use to local charities such as Habitat for Humanity and Environment Maine. Maine Standard Biofuels currently provides the fuel Oakhurst uses to run their 130 biodiesel fleet. So we are providing the oil used to have our milk delivered to us.

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.

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. 

We are proud to feature the following local suppliers: 

Oakhurst is currently a leader in environmental sustainability in the state of Maine. Through its innovative energy programs and conservation efforts, the company has dramatically reduced its carbon and environmental footprint. Oakhurst is currently investing in solar energy at their Waterville distribution center, making it one of the largest solar installations in the state of Maine. In 2009 they purchased a hybrid delivery truck, which was the first of its kind for the dairy industry. Their delivery fleet use environmentally friendly refrigerants and truck skirts which significantly increase aerodynamics and fuel efficiency. 

Another local company used by Sodexo at SMCC is Native Maine Produce. In an effort to provide as much local seasonal products as possible, we depend heavily on the fruits and vegetables we receive from our Westbrook supplier. In the winter Native Maine supplies locally grown apples, cabbage, carrots, onions, potatoes, winter squash, turnips and greenhouse tomatoes. Come spring crops of local asparagus, herbs, lettuce, parsnips and rhubarb are available. And when school begins in the fall we can put plenty of locally grown blueberries, broccoli, brussel sprouts, cauliflower, chard, corn, cranberries, cucumbers, eggplant, pumpkin, plums, and rutabaga on our menu. 

The following is a list of local companies Native Maine is currently purchasing from: Allen's Blueberries Ellsworth, Maine Apple Acres Farm Hiram, Maine Backyard Beauties Madison, Maine Bill Bamford / Maxwell's Farm Cape Elizabeth, Maine Blue Mango Foods Portland, Maine Browne Trading Company Portland, Maine Carlin Family Farm Windham, Maine Crown of Maine Organic Cooperative Madawaska, Maine, Curran Company Saco, Maine Flaherty Family Farms Scarborough, Maine Gillespie Farms New Gloucester, Maine Grant's Farm Saco, Maine Green Thumb Farms Fryeburg, Maine Hurricane's Soup Greene, Maine Idleknot Farm Falmouth, Maine Irving Farm Caribou, Maine It'll Be Pizza Portland, Maine Jacqmin's Greenhouse New Gloucester, Maine Jordan's Farm Cape Elizabeth, Maine Katahdin Specialty Coffee Westbrook, Maine Kate's Homemade Butter Old Orchard Beach, Maine Maine Lobster Roll Company Portland, Maine Maine Maple Products Madison, Maine Maine Sea Salt Company Brewer, Maine Morse's Sauerkraut Waldoboro, Maine Olivia's Garden New Gloucester, Maine Oyster Creek Mushroom Company New Gloucester, Maine Papou's Kitchen Portland, Maine Pineland Farms New Gloucester, Maine Pleasant Hill Gardens Scarborough, Maine Portland Shellfish Company South Portland, Maine Randall Orchards Standish, Maine R.B. Swan & Son, Inc. Brewer, Maine Silvery Moon Creamery Westbrook, Maine Smiling Hill Farm Westbrook, Maine Teicher Farm & Greenhouse Eustis, Maine 

Our prime product supplier is Northcenter, out of Augusta. 

They provide us with our locally Maine produced Gifford’s Ice Cream for the dining hall, Poland Spring water for the café and catering, and Wyman’s blueberries for pancakes and baked goods. They also deliver to us products manufactured throughout New England, such as Yoplait Yogurt, Piantedosi Bread, Kens’s salad dressing and Sparrow baking supplies all from Massachusetts.

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.

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Southern Maine Community College | Dining Services | 2 Fort Road | South Portland, ME 04106 | tel. (207) 741-5566 | Contact Us