In October 2006, along with a student-organized awareness campaign, dining services began offering select amounts of locally grown produce in dining locations. Most ice cream, and bread not baked in the on-campus bakery, is purchased from regional producers. As a result of a student research project, dining services started composting kitchen waste in the spring of 2007, with 405 tons of waste projected to be composted per year. All dining locations offer fair-trade coffee, some exclusively. Compostable or biodegradable to-go containers are purchased from a local paper company.