MaineHealth Pen Bay and Waldo Hospitals are making meaningful operational changes to reduce waste, lower greenhouse gas emissions and protect the environment in the communities they serve. In addition to eight energy conservation projects completed over the last 12 months, ranging from air handler efficiency upgrades to weatherization and building envelope improvements, the hospitals continue to expand sustainability efforts, including zero-sort recycling and composting, with plans underway for a community garden this spring.

A key focus area in recent years has been food waste reduction. In 2024, the Food and Nutrition Services teams at both hospitals launched a composting initiative to divert food scraps from landfills. Composting reduces methane emissions while transforming food waste into nutrient- rich soil. Through a partnership with ScrapDogs Community Compost, a local composting service, Pen Bay and Waldo Hospitals composted more than 15,000 pounds of food waste in 2024.

Building on early success, the teams refined their processes and expanded education efforts to ensure consistency. In 2025, the hospitals composted more than 41,000 pounds of food waste—an increase of more than 170 percent year over year. “We’re doing our part and taking responsibility for our impact,” said Robert Coombs, food and nutrition services manager at MaineHealth Waldo Hospital. “It’s about being good stewards and doing everything we can to reduce waste.”

Both hospitals’ cafeterias have also transitioned from six-week to three-week menu cycles, allowing Food and Nutrition Services teams to streamline offerings, respond more flexibly to demand, and publish menus in advance, further reducing overproduction.

These changes allow food use to be closely tracked, and when surplus exists, the hospitals can donate food to local community partners, including AIO Food and Energy Assistance in Rockland and the Belfast Soup Kitchen.

The work underway at Pen Bay and Waldo Hospitals is part of a broader, systemwide commitment to sustainability across the MaineHealth system. MaineHealth aims to reduce greenhouse gas emissions by 25 percent by 2027, with a long-term goal of achieving net-zero emissions by 2050. These efforts are guided by the MaineHealth Environmental Sustainability Strategic Plan, developed in 2022 following a materiality assessment and third-party energy audit that identified high-impact reduction opportunities.

“We are focused on turning these goals into action,” said Michael Arsnow, manager of sustainability at MaineHealth. “By taking a systemwide approach, we’re able to reduce emissions while supporting local teams as they make changes that fit their communities.”

MaineHealth’s five-year sustainability strategy focuses on six key areas: energy, food, waste, water, transportation and ’greening the operating room’. Progress is tracked annually through reporting to Practice Greenhealth, a national nonprofit organization that benchmarks sustainability performance in health care. In recognition of this work, Pen Bay and Waldo Hospitals earned national Practice Greenhealth Partner for Change Awards in August 2025.

By working collaboratively and aligning with systemwide goals, Food and Nutrition Services teams at Pen Bay and Waldo Hospitals are making measurable progress toward reducing environmental impact.

“I’m very sustainably driven, and reducing greenhouse gas emissions is important to me,” said Andrea Barbour, food and nutrition services manager at Pen Bay Hospital. “Our team is excited about the changes—we feel like we’re thriving and motivated to keep finding new ways to reduce our carbon footprint.”