August_2015_Portland_Maine_20150806-DSC_0890 By Corey Templeton Skyline from North Street field large.jpg
Photo by Bridget Beesaw

Photo by Bridget Beesaw

Photo by Séan Alonzo Harris

Photo by Séan Alonzo Harris

The food sector in Maine has had a long and rich history in growing, harvesting and processing food and beverages. This has been built off of the natural amenity advantages of abundant land, water and marine resources. Maine’s priorities on locally and sustainably sourced food seek to maintain these amenities by working creatively within the natural constraints of the region’s short growing season.  By embracing technologies that rely less on pesticides, herbicides, preservatives, and additives, by preserving open spaces for working landscapes and fertile soil, and by reducing carbon emissions by growing food locally across shorter distribution lines, Maine's values to maintain its natural beauty are carried over into the health of its food system. A significant and growing number of people across all corners of the state are employed or business owners in the food sector from production, processing, transportation and distribution, to retail in the form of farmers’ markets, co-ops, markets, grocery stores and restaurants. When restaurants and individuals source and purchase their food locally they are making an investment in Maine’s economy and people.

From farmers, to fishermen, to foragers, to chefs, Maine has earned the brand of producing high quality food and beverage. That brand of quality has resulted in Maine ranking 2nd in the United States for growth of young farmers, who have infused an entrepreneurial and innovative energy into a heritage industry. That innovation is being seen across the farmland, up and down Maine’s robust coastline in the fishing and aquaculture sectors, to what is on our plates.

On a Maine Food for Thought tour, we look forward to shining a light on the ingenuity, adaptability, and grit of those that work tirelessly on behalf of the Maine food sector to better the health of local economies, ecosystems and communities. We encourage you to learn more here about some of Maine’s producers and nonprofit and research organizations whose efforts will ensure a sustainable Maine future.


To reveal the distinctive stories of Maine’s unique food system, and the social, environmental, and economic connections.


A future where people feel an intimate connection to their food decisions and a sense of responsibility for the sustainable relationships their food has within their communities.

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Bryce and Sarah Hach


Maine Food for Thought Co-Founders, Bryce and Sarah Hach, met in statistics class (cue the romantic music) in public policy and management graduate school in Pittsburgh and previously lived and worked in numerous states and in London, UK. They spent their first wedding anniversary in Maine and instantly fell in love with the natural beauty and amenities. For several years, they couldn’t get Maine off of their minds and so in December 2012 (yes—during a Maine winter), they made a “move of intention” to the beautiful Portland, Maine area and are proud to call Maine home.

Maine Food for Thought blends Bryce and Sarah’s interests to be lifelong learners, their professional backgrounds in the education, conservation, economic development and nonprofit sectors, and of course their mutual love of FOOD!!

Maine Food for Thought’s goal is to provide guests with an entertaining, educational and delicious local seasonal food experience as they discover Maine’s “authentic story behind the plate!”