The University of North Texas sets an ambitious plant-forward goalThe University of North Texas sets an ambitious plant-forward goal

Diners at The University of North Texas (UNT) in Denton, Texas are soon to see more plants on the menus. To that end, the university recently established a goal of making 60% of its dining offerings plant-based by 2027. UNT has teamed up with the Humane World for Animals, formerly known as the Humane Society of the United States, to accomplish this goal, officially signing onto the Forward Food Pledge. The pledge asks signees to commit to transitioning at least 33% of meat-based entrees to plant-based entrees annually through the end of 2027.

One aspect that sets UNT apart from other operations in terms of plant-based fare its it’s Mean Greens Cafe, which made history as the first all-vegan dining hall when it was established in 2011. The cafe has been used as a testing site for menu innovations, sustainability initiatives and student engagement strategies.

"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,” said Matthew Ward, executive chef of residential dining at UNT, in a statement. “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."

This ambitious commitment to offer 60% plant-based fare has been in the works for a while, with the help of the Humane World for Animals. In 2024, members of the foodservice innovation team at the organization undertook an evaluation of the UNT dining program for it’s recent College and University Protein Sustainability Scorecard; UNT was one of the top performing operations out of that report.

“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,” said Liz Clark, foodservice innovation coordinator at the Humane World for Animals. "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.”