Thanks to the Green Grant Fund, dining service was able to conduct an inventory of the environmental impacts of the University’s dining policies and implement environmental best practices. A quality assurance position within Duke Dining is responsible for helping to make the University a national leader in green dining. Many campus dining halls make an effort to purchase local, organic food whenever possible. The University has an excellent recycling program and currently collects 17 different types of recyclables, diverting over 1,250 tons of traditional recyclables and 5,000 tons of non-traditional recyclables from the landfill each year. Compost is donated to local farmers.