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Plant Power

UNT is one of only three institutions in Texas to earn a
peta2 “A+” rating. Just 68 schools out of 1,512 nationwide
received the Dean’s List honor.
“When Mean Greens Café opened in 2011, it was the first
all-vegan dining hall in the U.S., and it paved the way for the
inclusion of more vegan foods on college campuses year after
year,” said Hannah Kinder, college outreach coordinator for
peta2. “By opening Mean Greens Café, the University of North
Texas raised the bar, and other universities have been trying
to keep up ever since.” Mean Greens grilled Tuscan tofu with whipped red potatoes, seitan brochettes,
According to the peta2 website, UNT goes “above and black-eyed peas, golden beets and sweety drop peppers and garlic green beans.
beyond to provide all students with exceptional vegan food”
and is “making exceptional strides in vegan dining on campus.” Greens Café Chef/General Manager Matthew Ward says constructing
The website also states that surveys by foodservice providers a conveyor belt to the dish drop-off area is in the planning stages
have shown that the number of vegetarian college students has because Mean Greens has become so popular and busy. “Our
risen by more than 50 percent nationwide over the past decade. students seem to appreciate us committing to a vegan cafeteria
UNT initially earned an “A” grade in peta2’s first Vegan Report on campus and we’ll keep trying to make it better,” Ward said.
Card in 2013. Since then, the college has earned Dean’s List
recognition and an “A+” rating over the last four years (2014-17). THE FUTURE
“The key is to have food that is authentic and tastes great,” If you are thinking about either adding vegan fare to your
said UNT Dining Services Executive Director Bill McNeace dining hall or expanding your current vegan offerings, remember
on the success of Mean Greens. “It’s really about being honest, that you aren’t doing it just for those who have fully bought
respectful and transparent with the food and not simply being into this lifestyle. Non-vegans eat vegan, too, and anything
satisfied with the absence of meat. To make vegan food that is that expands your food offerings and gives additional dietary
on point with taste and center of plate, you can’t take shortcuts options to students is good planning for future semesters.
by using fake meats or other types of science projects that are According to Ben Williamson, PETA senior international
sometimes sold as vegan food.” media director, research shows that Millennials are three times
Since opening its doors in the fall of 2011 at UNT’s Maple more likely to be vegetarian than Gen Xers and 12 times more
Hall, Mean Greens’ popularity has continued to grow, not only likely than Baby Boomers.
on campus, but also in the Denton community. The location Just beginning to enter the world of higher education are the
celebrated its sixth anniversary last year, but it’s still always look- members of Generation Z. If they are anything like Millennials,
ing for ways to improve its customers’ vegan dining experience. they will be looking for vegan offerings at their chosen education
In 2016, a hydroponic garden called a Freight Farm was destination not as something unique, but as something readily
built into a specially-designed refurbished freight trailer and available, something they don’t have to ask about or search for.
was installed behind the cafeteria. This allows for lettuce and Now might be a good time for interested Dining Services
other produce to be grown in Mean Greens’ own backyard. managers to see that their respective dining halls are spots
Mean Greens Farm has produced enough lettuce to completely on campus where those who desire vegan fare can have easy
support the dining hall, while excess is being sent to other access to it.
dining halls on campus. The 2017 Vegan Report Card can be viewed online at
And newly added to the beverage center this past fall were www.peta2.com/feature/vegan-college-ranking/.
almond milk and infused water stations. Mean
Tortilla salad (black beans, grilled corn, tomato, house- The Mean Greens Veganini. Made-to-order, this version
grown lettuce, and house ranch) and skewered chimi- includes a savory jambalaya patty with watermelon rad-
churri seitan skewers in a crispy tortilla shell - a Mean ish, green tomato, cucumber, red pepper, field greens.
Greens mainstay. Served on house-made focaccia bread with pesto aioli.

Operations Chef and Farm Manager Cris
Williams prepares seedlings inside Mean
Greens Farm, a freight container that was
20 | MARCH/APRIL 2018 converted into a hydroponic garden. ON-CAMPUS HOSPITALITY