University of Maine at Presque Isle Dining

05/08/2026

The Owl's Nest and Spirit Store will be open from 8am - 2pm on Saturday, May 9th during Commencement. Stop in for Starbucks beverages, retail snacks or last minute merchandise from the store!

05/04/2026

The last day of meal plan is on Friday, 5/8. Use up your flex dollars in the Owl's Nest this week. Kelley and The Owl's Nest will both close at 1pm. Have a great summer!

05/03/2026

04/30/2026

We love Rhiannon!

04/24/2026

It's Food Donation Friday! Hopefully, you've seen the donation boxes in the dining hall, 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 dining hall 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.

04/23/2026

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?

04/22/2026

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 during lunch in Kelley! Enjoy!

04/20/2026

Celebrate Earth Week with simple, actionable green ideas that create a lasting positive impact. What are YOU going to do this week and beyond???

Here are top green ideas to incorporate:
Reduce & Reuse: Participate in the ReusePass/green-to-go container program. Swap to reusable bags, water bottles, and coffee cups. Avoid single-use plastic cutlery and straws.
Energy Conservation: Turn off lights when leaving a room and unplug chargers not in use.
Sustainable Eating: Try meatless meals for a few days to reduce your carbon footprint. Plenty of plant-forward options in the dining hall!!
Green Transportation: Walk, bike, carpool, or use public transportation.
Waste Management: Minimize food waste by taking a small plate of food, you can always go back for more.
Community Engagement: Donate to the food drive.