The university spends 10 percent of its annual food budget on local items, including vegetables, fruit, dairy, meat, poultry, eggs, and seafood. At least 14 vegan meals are served each week. Fair trade coffee, chocolate, and tea are purchased, and extra food is donated to a local food bank. Forty percent of meals at the university are trayless, and discounts are offered for use of reusable bags, mugs, and to-go containers. The university recycles traditional materials as well as electronics.