Reed spends 20 percent of its annual food budget on local items. The college serves some food grown in the student-run organic garden, which began in spring 2009. Reed purchases exclusively cage-free eggs, sustainably harvested seafood, and fair trade coffee, as well as hormone- and antibiotic-free meat and dairy products. All dining facilities compost food waste. Dining services diverts 95 percent of its waste from the landfill.