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.

Local 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 Maine Maritime Academy. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Maine Maritime Academy.

The Maine Course


The Maine Course by Sodexo aims to:

  • Increase purchasing of local Maine grown, harvested and produced products.
  • Grow partnerships with our local community
  • Develop shared values and bring awareness of Maine products and sustainable practices to our customers.
  • Provide Sodexo chefs and managers with the resources they need to expand their local impact.

Look for the Maine Course logo to identify Maine products and sustainable practices that impact the state of Maine.

Sustainable Fishing and Sourcing Practices

Sodexo’s Partnership with the 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 MMA 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:
Pollock Confused?                           

Local Ingredients

We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season.

APEX Dishwashing System

As part of its commitment to increase the sustainability of its operations, Dining Services uses Ecolab's 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. Apex uses a unique combination of detergents, rinse additives, equipment and consultative services to address the operational challenges in foodservice operations. 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 improves total operational efficiency. All locations will receive the benefits of using less water, energy and labor, thus minimizing their operations' overall impact on the environment. In addition, the Apex system further supports Dining Services' sustainability initiatives with non-caustic chemistry and 95% less packaging material than current methods. Apex products come in a compact solid form that significantly reduces transportation shipments compared to bulkier liquid detergents.

Xpress Nap Holders

XPressnap dispensers are another solution to reducing energy and waste. They save 30% in paper over traditional napkin dispensing mechanisms. The great thing about these dispensers is that they help the environment while helping to keep costs down.  The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) less napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  According to Xpressnap, enough is saved through utilizing recycle napkins to power 600 American homes for an entire year! More than half a million gallons of oil was saved 38 tanker trucks worth and 41 tons of pollutants were kept out of the environment. 4,131 cubic yards of paper were diverted from landfill space. This is enough to cover an entire football field with a two and a half foot deep stack of paper.


We recycle all returnables as well as waste oil from our fryers.    We were one of the first departments on the MMA campus to utilize the new sort-free recycling program in the summer on 2013.  


Sodexo MMA team members committed to being more sustainable in different ways.   Each member chose a commitment true to them which would help us make a Better Tomorrow.   We also encouraged students and other community members to do the same in our iCommit event and promotion!


Tray Free Dining

TRAYFREE dining is one significant initiatiative that helps to minimize waste as well as water and energy usage while creating a more sustainable food service operation. There are many benefits to going TRAYFREE in our dining operations including:

  • Electricity, water and chemical usage are reduced because there are far fewer dishes and trays to wash. This effect alone can save thousands of gallons of water every day and generate hundreds of dollars in detergent and electricity savings.
  • Less detergents, solid waste and grease down the drain also improves our local community's water supply. Food materials discharged to local waste and water treatment plants contribute to increased levels of BOD (biological oxygen demand), COD ( chemical oxygen demand), TSS (total suspended solids), and O/G (oil and grease). Also, food materials discarded into solid waste stream contribute to odor and methane generation at disposal facilities and increase BOD and COD levels in local landfills.

Sodexo Campus Dining has implemented TRAYFREE dining with much success on several campuses across the country, including Georgia Tech, Prairie View A&M, Valdosta State, South Carolina State University, Rowan University and UMass Dartmouth.

STOP Hunger and Local Community Group Involvement

Sodexo MMA has annual events where MMA community members can help us help STOP Hunger with Sodexo STOP Hunger fund.     Look for Lemonade stands, Cocoa for a Cause events and more!      In addition, MMA Sodexo has worked with several community groups  to help stop hunger in the community as well!

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Maine Maritime Academy | Dining Services | 70 Pleasant Street | Castine, ME 04420 | tel. (207) 326-2460 | Contact Us