Dining services spends approximately $2 million, 70 percent of its overall food budget, on local foods each year. Dining halls serve cage-free eggs, fair trade coffee, and grass-fed meats. Seafood is purchased according to sustainability guidelines. A unique meal plan is available for vegetarian and vegan students. Composting programs are in place, and a comprehensive recycling program diverts 50 percent of recyclables from the landfill.