In 2008 we began a partnership with Meriwether Godsey to greatly reduce food service waste, change the way we purchase our food and materials, and create a more sustainable dining program. Today, by composting pre- and post-consumer waste, the dining hall diverts over a thousand pounds of waste from landfills every week. Depending on the growing season, up to 40% of the food purchased is either organic, local, or both—reducing pesticides use and eliminating thousands of miles of highway transportation. And nearly 100% of our cooking oil is reclaimed for biodiesel.