Sodexo Selected by the University of Maine System to Provide Contract Dining Operations at Six Institutions

Source: Sodexo Press Release, February 16, 2016

The University of Maine System (UMS), the state’s largest educational enterprise, selected Sodexo, a leader in delivering sustainable, integrated facilities management and foodservice operations to provide dining hall, retail, and food catering services at six of the system’s seven universities. Through this five-year contract, with option for five one-year renewals, Sodexo will begin managing those services for the UMS starting on July 1, 2016.


UMS picks food services firm that promises more local sourcing
Source: Nick McCrea, Bangor Daily News, February 2, 2016

The University of Maine System has tentatively selected an international food services firm to feed students and staffers on six of the system’s seven campuses, officials announced Tuesday. … Sodexo’s proposal states the company will maintain costs at or below current levels and improve and expand the menu. … The system’s current food expenses are around $8.6 million, meaning that purchases from local producers are expected to surpass $1.5 million per year by 2020. Now the system must wait five days before entering contract negotiations with Sodexo. The wait period will allow the three other applicants that responded to the system’s request for food services proposals a chance to appeal the decision. That request was issued Aug. 31, and the deadline for submissions was Nov. 4.

University of Maine System chooses Sodexo as its food vendor, with a local focus
Source: Mary Pols, Portland Press Herald, February 2, 2016

The University of Maine System will award its five-year dining services contract, worth $12 million annually, to Sodexo, a global giant making big promises about serving up local food in campus cafeterias, university officials announced Tuesday. Based on current expenditures, that could translate to over $2 million in annual sales for Maine producers, farmers and harvesters. … Sodexo also agreed to an effort to retain the current nonmanagement dining staff and to invest up to $14 million in campus facilities, catering, internships and other activities.