The university spends 80 percent of its annual food budget on local products, including vegetables, fruit, dairy, and seafood. Only hormone- and antibiotic-free beef, chicken, turkey, and milk, as well as cage-free eggs, are served on campus, and all seafood purchased meets sustainability guidelines. A vegan option is available at each meal. The university composts postconsumer food scraps at all meals and composts or mulches all landscaping waste. Compost receptacles are also available outdoors, in residence halls, and in some offices.