Maine College of Art prioritizes sustainable practices as part of our Better Tomorrow Plan: For your health and for the planet. You’ll experience trayless dining to reduce waste, you’ll use compostable napkins, and you’ll learn more about how to make a positive impact on the environment. We’re especially excited about The Maine Course by Sodexo, our initiative for local food sourcing. Visit mainecoursebysodexo.com to learn more!
This year, we’re excited to announce our partnership with Maine Grains, from Skowhegan, Maine. We are using only local Maine flour in our cookies served in South Dining Hall – which are all baked from scratch daily! We are also incorporating more Maine Grains products such as oats and farrow (and more!) in our menus. We’re focusing on more plant-forward menus and to continue sourcing more and more local ingredients. We are committed to making a positive impact on the environment and economy of Maine!
We encourage trayless dining as part of our Better Tomorrow Plan. Avoiding trays reduces water usage in the dish room. Additionally, dining without a tray makes it easier to not take more food than you can eat, reducing the amount of food waste in the dining hall.
You can view the list of our local suppliers on the chalkboard in the dining hall. Look for new suppliers from whom we source food in order to positively impact the local economy and reduce our carbon footprint. You can also look for the Maine Course logo on menus to see where your food comes from.