Dining services purchases local and organic fruit, vegetables, and baked goods, as well as milk from a local dairy. All milk purchases are hormone and antibiotic free, and a variety of seafood served on campus is sustainably harvested. Excess food is donated to food banks, and 13,500 lunches are donated each summer to school children. Fair trade coffee is available at all dining locations, and fair trade chocolate, tea, and sugar are also purchased. Disposable dishware used on campus is made of recycled content; a discount is offered for the use of reusable mugs; and all meals are trayless. In addition, all landscaping is composted or mulched.