The University of North Texas (UNT) has pledged to make 60% of its campus dining options plant-based by 2027, making it the most ambitious initiative of its kind among US higher education institutions in collaboration with Humane World for Animals, formerly known as the Humane Society of the United States.
“We aim to […] ensure all students have access to nutritious, eco-friendly meals”
The commitment follows UNT’s high ranking in the College and University Protein Sustainability Scorecard, where it placed second among large self-operated universities. The scorecard, compiled by Humane World for Animals, assesses institutions based on efforts to expand plant-based meal offerings and reduce reliance on animal products.
UNT’s plant-based dining strategy
UNT has been active in plant-based dining for over a decade, particularly through Mean Greens Café, which became the nation’s first all-vegan university dining hall when it opened in 2011. The café serves around 1,000 students daily and has been used as a testing ground for new menu items, sustainability projects, and student engagement efforts.
Matthew Ward, executive chef of residential dining at UNT stated, “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.”
Partnership with Humane World for Animals
UNT’s path toward its 60% plant-based commitment began in August 2024, when Humane World for Animals conducted an evaluation of the university’s dining program as part of its sustainability scorecard. Following this assessment, UNT formalized its pledge by signing the Forward Food Pledge, which requires participants to transition at least 33% of meat-based entrees to plant-based options each year through 2027.
With this initiative, UNT joins a growing number of universities prioritizing plant-based dining to address sustainability concerns and evolving student preferences.
Liz Clark, food service innovation coordinator at Humane World for Animals, noted, “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.”
