The University's law school works with Bon Appetit to coordinate local and organic food deliveries, which appear in regular menus and convenience store inventories. Dining services, as a whole, use only organic, cage-free eggs, organic field greens for salads, and organic soy, rice, and almond milks. A comprehensive recycling program, led by a solid waste and recycling manager, cuts down on waste, and numerous food donations are made to local charities.