During peak season, 50 percent of produce purchased from distributors comes from farms within 150 miles of New York City. The university is evaluating composting options, including partnering with other institutions in a composting program, and is exploring options for donation of excess prepared foods. The dining service employs reusable dishware and cutlery, eco-friendly, non-bleached napkins, biodegradable to-go containers, and eco-friendly cleaning products, and is developing plans for the elimination of Styrofoam food containers.