Dining services purchases local produce, dairy, and baked goods, as well as organic vegetables and milk. In addition, all seafood purchased is harvested sustainably. In order to reduce waste, pre- and postconsumer food scraps are composted, and 98 percent of dining hall meals are trayless. The university recycles 45 percent of its solid waste. In addition to traditional materials, Georgetown has programs to reuse or recycle electronics, furniture, bicycles, books, and clothes.