Dining services partners with Local Routes, which buys from Connecticut- and New England-based suppliers, and holds educational events. One dining hall features a sustainable dining program and purchases cage-free eggs and food from the UConn organic garden. The university has recently received budgetary approval to construct a $600,000 campus compost facility that will begin with manure and leaves, and possibly using food in the future. There is a comprehensive recycling program, including electronics and sneakers.