The university spends 80 percent of its annual food budget on local items, including vegetables, fruit, milk, meat, poultry, and eggs. More than 95 percent of fresh chicken and beef, and 80 percent of pork served on campus is vegetarian fed. Hormone-free chicken, beef, milk, and pork is also served. Seafood purchases are informed by sustainable fisheries guidelines, and the university purchases some fair trade coffee. The surplus and material services department runs an exchange program for used furniture, electronics, and other items, and the university recycles standard materials.