UNT cares about managing resources effectively, and UNT Dining is no different. Our sustainability initiatives highlight our focus on:
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.
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.
Units
on campus
Total Gallons of
water per day
Total heads of Leafy
Greens per week
Root vegetables
also grown
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.
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.