UMA Café and Campus Store

Dining will be closed on Monday, May 25th in observance of Memorial Day, reopening on Tuesday, May 26th.

Moose Tracks will be open from 8am - 3pm on Saturday, May 9th during Commencement. Stop in for beverages, retail snacks or last minute merchandise from the store!
Summer hours will begin on Monday, 5/11 (Weekdays 8am-2pm).

The last day of meal plan is on Friday, 5/8. Use up your flex dollars in the cafes this week. Hungry Moose will be closed for the summer beginning on May 9th.

It's Food Donation Friday! Hopefully, you've seen the donation boxes in the cafe, and maybe you've already donated (Thanks!). If not, think about this...
More than 47 million Americans struggle with food insecurity with college students experiencing hunger at more than double the rate than individuals not in college. Sodexo is partnering with the Move Out for Hunger campaign again and we hope you'll join us! It’s easy to participate!
Look around your dorm room or residence…are there any unopened, nonperishable, unexpired food items that you don’t want to take home with you when the semester ends? If so, visit the Cafe and ask for a paper collection bag to fill up and return to dining services. Feel free to bring newly purchased items as well, to place in our collection bin through May 8th. Our team will ensure it gets delivered to the campus food pantry and to those in need.

Today's Earth Week theme is "Food Waste Focus" and reducing waste overall. Here are some ways campus dining supports this initiative:
- Reduce kitchen food waste (pre & post production) by tracking data with a program called WasteWatch/Leanpath, batch cooking and adjusting recipe quantities based on leftovers information.
- Reducing/eliminating single use disposables by using china and silverware and implementing to-go container programs such as ReusePass.
- Donating excess food to campus pantries and recovery coolers.

How will you help reduce food waste in your daily routine?

Visit Moose Tracks, now through 1pm to enjoy delicious samples of wild blueberries harvested on tribal land in Maine, owned & operated by the Passamaquoddy Tribe. Holli is here with energy bites (students keep coming back for more!), there is an ice cream social in the Student Lounge with wild blueberry compote as a topping and a warm wild blueberry cobbler awaits you on the entree line.

Our 2nd Annual Battle of the Chefs competition took place on February 5th and proved our teams could create inspiring, delicious plant-based dishes. The competition was fierce, but one dish rose to the top…A flavor-filled Hoisin-Glazed Tofu Bao Bun with Kelp Kimchee and pickled vegetables from team Coastal Sprouts.
Today, you will have an opportunity to try it for yourself in the cafe! We are also hosting a tabling event with a guest from the Passamoquoddy Wild Blueberry Company, with samples of berries and energy bites. We'll also have a delicious blueberry crumble for dessert. Come dine with us!

At Maine Course by Sodexo, we’re building a stronger Maine economy by sourcing local—supporting farmers, fisherpeople, and producers across the state. Our "Local Food Buying Guide" helps chefs and managers maximize local purchasing, keeping food dollars close to home.
Today, we're excited to feature a local lunch menu including Pineland Farms Beef Tacos with Cinco de Mayo Flour Tortillas and Birria Heiwa Tofu. Come dine with us in the cafe as we celebrate Earth Week!