The dining operations at the University of Maine at Presque Isle achieved the goal of sourcing 100 percent "Gulf of Maine Responsibly Harvested" white fish, making them champions in the Gulf of Maine Research Institute seafood program. At the Oct. 23 recognition event are, from left, Ben Shaw, UMPI Chief Business Officer; Dan Roy, district manager with Sodexo; Sophie Scott, GMRI Sustainable Seafood Project manager; and Maeve McInnis, MaineCourse director with Sodexo. (Courtesy of University of Maine at Presque Isle)
The dining operations at the University of Maine at Presque Isle achieved the goal of sourcing 100 percent “Gulf of Maine Responsibly Harvested” white fish, making them champions in the Gulf of Maine Research Institute seafood program.
At the Oct. 23 recognition event are, from left, Ben Shaw, UMPI Chief Business Officer; Dan Roy, district manager with Sodexo; Sophie Scott, GMRI Sustainable Seafood Project manager; and Maeve McInnis, MaineCourse director with Sodexo.
