On the Record: Varun Avasthi, of Sodexo, explains what's on the menu for Maine colleges

Photo / Jim Neuger Varun Avasthi, senior director of partnership strategies and solutions at Sodexo Universities for Maine, in the kitchen of the Southern Maine Community College dining hall in South Portland

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By Renee Cordes

Varun Avasthi is the Durham-based senior director of partnership strategies and solutions at Sodexo Universities for Maine. Sodexo Universities is a division of French food services and facilities management company Sodexo that supplies meals to colleges and universities. A graduate of Rhode Island’s Johnson & Wales University, he has worked for Sodexo in Maine since late 1999. Avasthi, who grew up in India, chatted with Mainebiz about how college dining services are evolving and Sodexo’s current hiring challenges and strategies.

Mainebiz: What does Sodexo do and who are some of your Maine clients?

Varun Avasthi: We are 420,000 people touching the lives of 100 million consumers on a daily basis. From dietitians, health care workers and receptionists to electricians, senior care providers and cooks, we seek to make every day a better day — our chefs add flavor at mealtimes, our specialists keep hospital rooms spotless to help patients heal and our solutions make it easier to manage business expenses. Sodexo’s clients in Maine include the University of Maine System, Central Maine Healthcare, Southern Maine Community College, Maine Maritime Academy and others.

MB: How are today’s college dining services different from when you went to school?

VA: I had a metal tray with compartments molded into it, and your choice was limited to the featured entrée with starch and vegetable and traditional American cuisine. Today the experience is more like a restaurant — you can look at the menu selection on your phone and read the ingredients, nutritional values and allergens before you decide where to dine. You also have multiple choices of places to eat on campus, and within each location you have a menu choice.

MB: When Maine college students return to campus this fall, how will Sodexo’s dining services be different?

VA: Mobile ordering and contactless food deliveries are recent trends, and are here to stay. I am sure there will be a desire among students to once again socialize and gather in groups with their friends who they may not have seen for over a year. Digital solutions, mobility, customization and the use of technology … are ways that dining on campus will change.

MB: What regional differences in student tastes have you observed in Maine?

VA: I was surprised to learn recently that our students in the northern part of the state are not overly fond of a stronger, spicier version of arugula, whereas those in the southern part do not mind it as much. Similarly, the southern half of the state is more adventurous and willing to explore and sample authentic ethnic cuisine, whereas those in the north are a bit more hesitant.

MB: What is Sodexo doing now to ensure it will be fully staffed for the busy season later in the year?

VA: In Maine, we are working with the Department of Labor, and specifically the Vocational Rehabilitation Agency, to let them know of opportunities. We are somewhat fortunate in Maine that our tourism season is opposite of the demand we have for labor in the hospitality industry. There is a window from August to October where we are always challenged, and we are working to provide incentives, better communicate what it means to have a career with us, upward mobility, tuition reimbursement, retirement plans and other benefits. This fall could be difficult, so we are gearing up to ensure we do not have a shortfall. We will continue to do hiring fairs across the state at various locations.

MB: Sodexo recently pledged to spend at least $1 million in the state’s food economy in 2021. What are some new suppliers you’re excited about?

VA: Our new partnership with Vertical Harvest in Westbrook will bring a consistent selection of lettuce varieties throughout the year, as it is an indoor vertical growing facility. We are excited about partnering with them as their seeds are local — from [Winslow-based] Johnny’s Selected Seeds — so we plan on working to create specialty blends.

MB: What’s your outlook for business in 2021 and beyond?

VA: I am by nature optimistic, despite the impact of the pandemic and how we come out of it. Sodexo has very innovative solutions for our partners, and we will continue to share those.