SMU spends over one-third of its food budget on local products, sources some herbs and produce from an on-campus garden, and buys organic fruits and vegetables. All eggs are cage free, and all seafood is sustainably raised. The university also purchases some fair trade coffee and chocolate, offers incentives for using reusable dishware and mugs, recycles cooking oil for biodiesel production, and went trayless in 2009. The university recycles scrap metal and electronic waste, and furniture is collected for reuse.