ºÚÁϳԹÏÍø±¬ÍøÕ¾

To promote a sustainable economy in Maine and New England, ºÚÁϳԹÏÍø±¬ÍøÕ¾ Dining will use all reasonable efforts to utilize affordably priced, local and renewable products that reflect the College's commitment to sustainability.  To that end, we will:

• Continue our strong relationship with a multitude of local producers and distributors.
• Provide oversight and coordination to the ongoing development of an agriculturally and financially sustainable ºÚÁϳԹÏÍø±¬ÍøÕ¾ Organic Garden project.
• Strengthen the ties to our local communities by utilizing local businesses and services whenever possible.
• Ensure that a selection criterion for all contracted vendors is a consideration of their environmental practices and record.
• Consider environmental factors when purchasing new or replacement equipment, especially as they relate to energy and water efficiency.

To reduce waste, ºÚÁϳԹÏÍø±¬ÍøÕ¾ Dining will use all reasonable efforts to decrease consumption and purchase reusable, recyclable and biodegradable products when available.  To that end, we will:

• Continue to use unbleached, dioxin-free paper napkins in all our dining units.
• Market reusable mugs and lunch bags/boxes to students and staff and provide tangible benefits for their use.
• Continue to use biodegradable containers in our take-out operations to the greatest practical extent.
• Encourage tray-less dining in all dining halls.
• Utilize biodegradable service ware for our two largest annual catering events-the opening lobster bake (1600 happy people) and the commencement lunch (4000 proud people) as well as other large catered events.
• Advocate for reduced and bulk packaging with all our vendors.
• Reduce use of single-serve water bottles by advocating for bulk water service (earthenware, Cambro and Zip-2-Water) whenever feasible.
• Use accurate menu forecasting from our food management software to match food production to usage.  If over-production occurs, we will work with the student organization, Food Forward, to ensure efficient delivery to appropriate local non-profit organizations.
• Be frugal and practice conservation in our use of natural resources such as electricity, water, fuel, food products and paper, including utilizing solar hot water panels to pre-heat the hot water for the dish room and switching to LED lighting in dining rooms and kitchens where possible.

To complete the loop of recycling products, ºÚÁϳԹÏÍø±¬ÍøÕ¾ Dining will use all reasonable efforts to purchase products with recycled content when available and conduct vigorous recycling programs. To that end, we will:

• Continue our commitment to recycling all cardboard, metal cans, plastic containers, glass, and plastic bags in our dining operations.
• Support the 1976 Maine Refundable Beverage Container Law by providing adequate locations for the collection of refundable bottles and cans.
• Continue to use dioxin-free unbleached coffee filters in all our dining units.
• Enthusiastically support composting by diverting pre- and post-consumer food scraps from the waste stream for pick up by our contracted composting partner.

To promote health and reduce the negative impacts of global industrial meat production, ºÚÁϳԹÏÍø±¬ÍøÕ¾ Dining will promote a diet rich in fruits and vegetables and sourced locally.  To that end, we will:

• Increase plant-based menu options including the use of local and organic fruits, vegetables, grains and proteins.
• Make information available to our customers regarding healthy diets with less reliance on animal proteins.
• Support and improve the supply chain for local food producers.
• Continue to partner with Portland-based Gulf of Maine Research Institute (GMRI) to increase markets for local fish, including underutilized species.