The college spends 10 percent of its food budget on local food, contracting with 12 local producers to supply a variety of foods for the dining halls. All to-go containers are biodegradable, and a small composting program diverts 3.5 tons of food waste a year. New dorms are built with decentralized recycling closets to make recycling convenient and improve recycling rates for students. Student-run programs recycle clothes, books, and furniture to be donated to local charities.