Dining Services
Deliciously local, thoughtfully made, and shared in good company
College of the Atlantic
Vegan, omnivore, or somewhere in between, you’ll eat well at COA
We craft every meal from scratch, prioritizing regional and sustainably sourced ingredients. It’s no wonder COA’s dining consistently tops “best college food” lists. From curries to carnitas, savory tofu to Maine seafood, our dining halls celebrate flavor, community, and responsible sourcing.
Where to eat
Take-A-Break (TAB)
- Serving breakfast, lunch, and dinner Monday through Friday in Blair Dining Hall.
- Boasts booths, round tables, and cozy corners—perfect for eating, studying, or catching up with friends.
- Famous for scratch-made meals, globally inspired menus, and treats baked fresh each morning.
Sea Urchin Café
- Located in Deering Common.
- Offers lighter fare: sandwiches, soups, pizzas, smoothies, and snacks.
- Meal plans work at both locations, with $8 of café items equivalent to one TAB meal.
Tamarind eggplant just made one of my most stressful days feel way better! Suddenly all the words came out and I wrote my final paper!
— Comment from the TAB book
Meal plans and weekend dining
First-year students living on campus are automatically enrolled in the 15 meals/week plan.
Returning and off-campus students can choose:
- 5, 10, or 15 meals per week, or
- Purchase $110 declining balance cards to use at the Sea Urchin Café or TAB.
Weekend food: TAB is closed on weekends—but don’t worry! Every residence includes a fully equipped kitchen. Students often host potlucks, group dinners, and birthday parties, turning weekend cooking into part of the COA experience.
Meal menu
Frequently asked questions
We aim to provide healthy, flavorful, and sustainable foods. We balance these values with cost and seasonal availability, working to respect both our community’s ideals and students’ budgets.
Our top factors are availability, seasonality, and cost. In peak seasons (summer and fall), up to 75% of our food is regionally sourced. In winter, options are more limited, but we still prioritize local and organic when possible.
- Local meats from farms like Meadowsweet Farm
- Dairy from Garelick Farms
- Fruits, vegetables, and grains sourced regionally whenever possible
- Chicken from Amish farms in Pennsylvania
- Tofu from regional distributors
- In-house made seitan and tempeh
We purchase as much as Beech Hill Farm can supply, especially during peak harvest periods. Availability varies by season and year.
We prioritize fresh, locally sourced seafood from trusted suppliers like Maine Shellfish. Shrimp, scallops, and fish are sourced seasonally when available.
Locally farm-raised salmon offers a more sustainable and fresher alternative compared to imported frozen wild-caught options. We prioritize responsible aquaculture sources.
- Summer and fall: Scraps are sent to COA Beech Hill Farm for composting.
- Winter and spring: Scraps are composted in the COA Community Garden by student work-study teams.
- TAB: Full hot meals served for breakfast, lunch, and dinner.
- Sea Urchin Café: Lighter fare like sandwiches, smoothies, soups, and pizzas.
Students can use their meal plan for either location—one meal equals $9 at the café.
All coffee is Fair Trade certified, and most staples like rice, beans, and grains are Fair Trade whenever possible. We’re continually working to expand Fair Trade purchasing.
About one-third of all meals are vegetarian. Every meal includes vegetarian and vegan options.
Yes! Students should notify dining services through their meal plan form. We regularly accommodate a range of dietary needs with care and consistency.
Mostly canola oil and extra-virgin olive oil. Specialty oils like sesame oil are used for flavoring.
Less than 10%. Preprocessed foods like veggie burgers are rare and carefully selected based on quality and student feedback.
Yes! Every meal includes a protein, starch, and vegetable component to support a balanced, healthy diet.
You can:
- Leave comments in the TAB comment book.
- Attend the annual Student Life Committee feedback session.
- Speak directly with Ken Sebelin or Lise Desrochers.
Meet the dining team
Caroline J Smith
Kelani Cundy
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Ken Sebelin ’94
