UMaine mentioned in Press Herald article on potato chips

The University of Maine was mentioned in the Portland Press Herald article, “Potato chips you can feel better about eating,” as part of the “Green Plate Special” column. According to the article, potato chips are one of the least sustainable snack foods, requiring up to 90 gallons of water to move a spud from bud to bag. The most sustainable chip is one you make yourself from local potatoes, Maine sea salt and organic oil you’ve strained and reused before turning it into biodiesel fuel, the column reads. But if making them yourself isn’t an option, the column suggests other criteria, such as looking for Maine potatoes, to help locate greener options. UMaine is using traditional breeding methods to develop new potato varieties, like the Sebec, especially suited for potato chip production, the article states.