Dining services directly purchases produce, pasture-raised beef, eggs, and nuts from 34 local farms through its Good, Fresh, Local program and has eliminated trays from most dining halls. Menus feature organic grains as well as some grass-fed beef and confinement-free poultry. The campus’ electronic recycling program has collected nearly 120,000 pounds of batteries, cell phones, computers, lightbulbs, and televisions.