Over 5 percent of the annual food budget is used to purchase local products, such as vegetables, fruit, nuts, grains, and baked goods. All eggs served are cage free, and most dairy products are hormone and antibiotic free. Discounts are given for the use of reusable mugs, and all dining locations are trayless. Toledo has also instituted smaller portion sizes to prevent food waste. In addition to traditional materials, the university recycles tires, wood, and electronic waste.