The university's purchasing policy focuses on supporting small businesses in the community, and over $1 million is spent annually on local items, including produce, dairy, bread, and honey. As of fall 2009, students may receive produce through a Community Supported Agriculture program. Pre- and postconsumer composting is present in five of thirteen dining areas, diverting over 283 tons of food waste from landfills. The campus’s overall documented waste diversion rate is 54 percent.