The University of North Texas (UNT) is stepping up its sustainability game! The school just signed the Forward Food Pledge, committing to making 60% of its campus dining options plant-based by 2027. This ambitious target makes UNT the first higher education institution to set such a high bar in partnership with Humane World for Animals, formerly the Humane Society of the United States.
Building on a Strong Sustainability Record
This move comes on the heels of UNT’s impressive ranking in the College and University Protein Sustainability Scorecard, where it secured the second spot among the nation’s largest self-operated institutions. Compiled by Humane World for Animals, the scorecard evaluates how well universities increase plant-based meal options and reduce reliance on animal products. UNT’s high ranking highlights its dedication to both sustainability and student well-being.
Mean Greens Café: A National Leader in Vegan Dining
At the heart of UNT’s plant-based push is Mean Greens Café, the nation’s first all-vegan university dining hall. Serving up to 1,000 students daily since 2011, the café has become a hub for culinary innovation, sustainability initiatives, and student engagement. The dining hall’s success has helped solidify UNT’s reputation as a trailblazer in plant-forward dining.
Courtesy of University of North Texas
Commitment to Health, Inclusivity, and Sustainability
Matthew Ward, executive chef of residential dining at UNT, said, "The University of North Texas Dining Services is dedicated to providing diverse, plant-forward dining options that promote student health and well-being while fostering a culture of sustainability. By prioritizing a variety of plant-based foods, we aim to accommodate dietary preferences, enhance inclusivity, and ensure all students have access to nutritious, eco-friendly meals."
A Collaborative Effort for a Greener Future
UNT’s journey toward its 60% plant-based commitment kicked off in August 2024, when food service experts from Humane World for Animals evaluated its dining program for the sustainability scorecard. The pledge was signed shortly after, cementing UNT’s leadership in plant-based dining.
Liz Clark, food service innovation coordinator at Humane World for Animals, said, “It has been an honor to work with chef Matthew Ward and director of communications and guest experience Kerri Sallusti to publicize the amazing culinary initiatives in place at the University of North Texas. Every interaction with their dining team has been insightful and inspiring for us. We expect a very positive and productive collaboration in the coming years.”
With this pledge, UNT is proving that the future of campus dining is deliciously plant-based!
