Dining services are provided by Bon Appétit, a company committed to sourcing sustainable, local foods. Food is purchased from a state farmers’ cooperative in addition to a local farm in Maryland. Grass-fed meat and organic produce is available in the cafeteria as part of the Farm to Fork program. Dining services uses 60 percent of all organic waste for compost. The university currently recycles metal, yard waste, used kitchen oil, newspaper, aluminum, plastic, computer equipment, batteries, cell phones, printer cartridges, fluorescent bulbs, and mixed paper, and separates construction debris for recycling review.