Maine Course by Sodexo hosted a variety of events in October and early November that showcased indigenous cuisine.

The Maine Course is proud to announce a “crowning” achievement in vendor, farm to institution partnerships with Good Shepherd Food Bank and Harvesting Good. Found out more here...

So, what is the Harvesting Good and Maine Course Frozen Maine Broccoli Project? Well, it started with an idea that was planted into a partnership, developed into a plan, nurtured by Kendall Vison prizes to grow and be harvested to feed the Maine economy and its people.

Learn more about the Harvesting Good and Maine Course Frozen Maine Broccoli Project & how the hard work and dedication of many, allowed this delicious, local veggie to be enjoyed year-round!

We appreciate your understanding as we experience some potential changes to product availability and staffing...

Students and parents are concerned about the potential dangers of campus life in the wake of the COVID-19 pandemic. Dining has become an area of particular focus, with consumers expressing a heightened emphasis on food safety and flexible dining options. This brief communication piece explains the steps Sodexo is taking to safeguard the health and well-being of everyone who dines on campus.

We take our responsibility for the well-being of the communities we serve seriously and want to share with you the contingency measures we are taking to keep the communities we serve and our employees safe.

Universities in North America has launched a new website to recruit, inform and support its growing intern program. Sostudents.sodexomyway.com is the division's new online hub where current and future student employees on campus can sign up, share their experiences and connect to people and resources they need to be successful.