Local dairy, produce, beef, and chicken from five different farms are featured on campus menus. Beginning in fall 2009, a Made-in-Oklahoma Day will be held each month, with all items labeled as to where in Oklahoma they were made or processed. Local vendors will be featured throughout the year to offer samples of their Oklahoma products. Dining services purchases sustainably caught seafood as well as fair trade coffee and sugar. In order to reduce waste, dining halls are trayless, and food waste audits are conducted in an effort to reduce waste.