Sodexo at the University of Maine at Presque Isle 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 through UMPI Dining activities. We're especially excited about The Maine Course by Sodexo, our initiative for local food sourcing. Visit mainecoursebysodexo.com to learn more!
We recycle to reduce and reuse material. On campus we recycle the following products: cardboard, glass, steel, aluminum, paper, and plastic.
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 to reduce greenhouse gas emissions and also be enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers. We collect pre and post-consumer food waste to create compost to be used across campus. Look for ways to get involved in these initiatives.
Xpress Nap dispensers save energy and waste. Not only are the napkins are made of 100% recycled paper, the dispensers 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.