Foodservice company vows to source Maine seafood responsibly

International foodservice company Sodexo has announced for its clients in Maine, USA, that it will begin sourcing seafood harvested sustainably in the Gulf of Maine.

The company is partnering with the Gulf of Maine Research Institute (GMRI) in its management of foodservice for clients such as Colby College, Central Maine Medical Center and the University of New England.

“As part of our overall mission of improving the quality of life for the people we serve, Sodexo is committed to supporting the economic, social and environmental development of the communities where we operate,” said Sodexo Regional VP Phil Harty. “Supporting this initiative is good for the state, our communities, our client partners, and the many students we serve as we work together to help educate and develop our future leaders.”

Sodexo said by the end of 2015 at least 20 percent of its whitefish purchasing will be harvested responsibly. The company is also committed to promoting underutilized species such as redfish, dogfish, mackerel, pollock, and whiting.

“Sodexo has such exciting potential to have a real impact on the market demand for lesser-known, under-harvested species from the Gulf of Maine region,” said Kyle Foley, seafood brand manager for GMRI. “The kind of market pull that Sodexo brings to the table creates more consistent outlets for a wider range of Gulf of Maine species, which in turn will provide a more stable and diverse range of income opportunities for fishing communities.”


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