Bucknell has committed to making 20 percent of food purchases—including produce, bread, and hormone-free dairy—from local growers, suppliers, and dairies. Bucknell buys $1,000 worth of coffee beans from a Nicaraguan fair-trade coffee plantation each semester. Members of the campus community make trips to this plantation to help build the community. Bucknell avoids buying processed vegetables, which cuts down on packaging and allows them to buy from a local farmers market. Dining services contributes organic waste to an anaerobic digester that engineering students developed.