Dining services offers locally grown foods, which are defined as goods produced within a 200-mile radius of the university. As part of the Hayden Sustainable Dining Hall pilot program, menus offer fair trade coffee and cage-free eggs; over 30 percent locally-sourced baked goods, dairy, and produce; sustainably raised seafood; and organic, humanely raised meats. Beginning in fall of 2008, dining services will participate in a composting program.