Dining services spends approximately 40 percent of its annual food budget on local products ranging from produce to beef and chicken. Some local produce comes from the on-campus orchard and farm. Dining services pulps and composts all food and paper waste to be used by the compost facility. The Waste Wise–Shared Responsibility recycling program recycles 57 percent of the waste stream from approximately 1,500 collection areas throughout campus, and when a campus-wide cookout hosted 5,400 students, only 13 pounds of waste were not recycled or composted.