- Associated Press - Friday, November 6, 2015

BANGOR, Maine (AP) - The University of Maine System is ready to begin evaluating bids for a dining services vendor who’ll help the system meet its goal of purchasing 20 percent of its food from local sources by 2020.

The deadline for bids to be submitted was Wednesday.

The local sourcing of food is based on a new University of Maine System Board of Trustees policy adopted in May. Each submission will be evaluated and scored on various criteria including cost, sustainability, local sourcing and Maine economic impact.

The proposals will be released to the public after the evaluation is concluded. Rudy Gabrielson, the system’s chief procurement officer, said he was pleased with the “strong response” from potential vendors.

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