Dining Services at USM recognizes the importance of social responsibility as it relates to food service and beyond. Our goal is to align with USM to provide leadership in this effort to adhere to the core elements of environmental responsibility. The dining team will collaborate with the Office of Environmental Sustainability to build a sustainable dining program that meets the needs and expectations of all constituents on campus. Furthermore, we support USM as a signator of the Talloire Declaration and pledge to be a committed partner.  For more information please visit:http://www.usm.maine.edu/sustain/

Food
Locally sourced
 USM Dining Services is one of 25 ARAMARK accounts participating in a local produce purchasing pilot to develop a national program within ARAMARK. Current local purchases are in excess of $450,000 or approximately 28% of total purchases.
For a list of companies from which these purchases are made click here

Organic

We are committed to enhance the integration of organic products into our daily menus whenever possible. We use Pura Vida Coffee, which works with growers in Costa Rica and Africa to provide fair wages for families of plantation owners & workers. All Pura Vida coffee is Organic & Fair Trade.

Seasonal Foods
We seek to use seasonal products. Fall menus feature recipes with late-season berries, tomatoes, corn, and other vegetables. Winter menus bring hearty greens, potatoes, squashes, root vegetables, apples & pears. Spring finds us celebrating the first shoots of spinach, asparagus, peas, & wild fare like ramps, fiddleheads, & mushrooms.

Waste Reduction
We participate in the university recycling program, collecting and sorting cans, glass,plastic,cardboard, paper, & cooking shortening for proper disposal. 

We use napkins made from 100% recycled & 90% post consumer material.

We are sensitive to the volume of plastic food containers utilized in our retail facilities.  In fall 2006 we replaced these containers with a compostable packaging product made from corn.  We are currently working to establish a system to sort, collect and compost them.

Our catering menu offers a china & silverware option at no additional charge.

We currently offer a discount to customers that use their own cup for coffee.

Careful planning & production, small-batch & just-in-time cooking, & keeping track of which menu items students prefer, helps us minimize overproduction. 

 All food waste from Gorham is collected by a local pig farmer.

In Gorham, since the installation of new Filtered Fryolators in 2003, we have reduced the consumption of shortening by 1,400 lbs. per year.

On the second Wednesday of each month we will institute a "Tray-Free Day.” Post-consumer waste results will be recorded, posted, & compared to a regular day.

We work with the Sustainability Committee to seek energy savings, like reconfiguring service area lighting, disabling vending machine lighting, & installing state-of-the-art beverage vending machines that optimize efficiency. 

Environmentally Responsible Cleaning
ARAMARK has been a long-term partner with Ecolab, a supplier of cleaning supplies. We use their newest program, EcoLogic, which supports environmentally responsible cleaning, using products that help prevent toxic pollution and waste, conserve resources and habitats, & minimize global warming & ozone depletion, & promotes a healthier and cleaner environment.

Sustainable Food Program  
 A training program will be developed for managers & staff to build awareness & understanding.  If you would like to be a student intern and work with the dining sustainability program, please contact Keith Brady; kbrady@usm.maine.edu.