Creating Better Food Through Better Practices

UNT cares about managing resources effectively, and UNT Dining is no different. Our sustainability initiatives highlight our focus on:

  • Minimizing food waste
  • Utilizing scraps efficiently
  • Sourcing ingredients locally
  • Reducing environmental impact through bulk purchasing and energy efficiency
  • Implementing thoughtful menu design planning.

OUR SUSTAINABILITY IN ACTION

mcurc

The Menus of change Research Collective (MCRUC) is a Collaboration of forward-thinking scholars, food service leaders, executive chefs, and administrators for colleges and universities who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation.

Key MCURC / UNT Projects :

2019
Faith in Fat: A Multisite Examination of University Student’s Perceptions of Fat in the Diet
2019
DISH: a groundbreaking, research study that measured diners’ vegetable intake for several months
2021

Olive Oil and the Plant-Forward Kitchen: A Sauce Discovery Project

2024
Repurpose with a purpose

MEAN GREEN ACRES

Mean Green Acres’ state-of-the-art, controlled environment shipping container hydroponic farm makes it possible to grow delicious food 365 days a year in just 320 sq. feet per unit. Greens are regularly served at Mean Greens Café, and other locations around campus.

2
Units
on campus
5
Total Gallons of
water per day
1,400
Total heads of Leafy
Greens per week
20+
Root vegetables
also grown

ACROSS OUR OPERATIONS

c

In 2010, Dining Services signed an agreement with local food distributor, Ben E. Keith. This partnership allows us to receive food shipments from on campus rather than having numerous trucks from various vendors.

This streamlined approach improves operational efficiency, drastically reduces fuel consumption and transportation-related greenhouse gas emissions.

Residential Dining

lettuce
Minimal Processing

We use minimally processed, slow-metabolizing plant-based foods.

asian food bowl
Plant-based

We reduced prominence of animal-based foods and increased vegetarian and vegan options.

stir fry of tofu dish
Batch Cooking

Batch cooking minimizes food waste.

mis shaped but healthy tomato
Ugly But Usable
We purchase “ugly,” “imperfect” produce that tastes as good as commercially available options.
image of Pho Soup
Phở Broth
Unused vegetable trimmings are dehydrated and then simmered with spices to create rich and delicate broth.

Retail Dining

Green Choice
Green Choice
This sustainable takeout system provides reusable take home containers for guests who join for just $5.
no styrofoam
Styrofoam Free
Years ago, we eliminated styrofoam from all our disposable packages and cups.
voltage coffee brand logo
Voltage Coffee

The Market has a hyper-local partnership with Denton-brand, Voltage Coffee. Voltage champions Full Farm Representation and beans are roasted in nearby Decatur, TX.

Clark Bakery

clark bakery logo
In-house

All baked goods are made in-house, which allows us to control waste and production.

donut production
Local Sourcing
Ingredients are sourced as closely as possible, including flour from a mill in Saginaw.
bread from clark bakery
Reuse
Unused portions go immediately into production of other items. Bread becomes croutons, cookies are added to ice cream, and so forth.
Rice bags stacked
Bulk Purchasing
We purchase ingredients in the largest containers to reduce excess food packaging.
flattened cardboard boxes
Recycling
Equipment includes a recycle dumpster and interior recycle bin.

Verde Catering

We use eco-friendly packaging to minimize the environmental impact while maintaining product quality and food safety standards.
Our culinary team includes expert chefs specializing in plant-based cuisine, allowing us to deliver exceptional plant-forward catering services.