Meat-Free Meals: Healthy, Sustainable Menu Options

Description:

This presentation is part of the faculty lecture series UNT Speaks Out for Food Day. Presenter, Ken Botts, is special projects manager for the UNT Dining Services and he discusses the meatless revolution and a case study of the nation's first vegan dining hall, Mean Greens. Botts explores the current food trends that made Mean Greens a possibility.

Creator(s): Botts, Ken
Creation Date: October 24, 2013
Partner(s):
University of North Texas
Collection(s):
UNT Scholarly Works
Usage:
Total Uses: 37
Past 30 days: 1
Yesterday: 0
Creator (Author):
Botts, Ken

University of North Texas

Date(s):
  • Creation: October 24, 2013
Description:

This presentation is part of the faculty lecture series UNT Speaks Out for Food Day. Presenter, Ken Botts, is special projects manager for the UNT Dining Services and he discusses the meatless revolution and a case study of the nation's first vegan dining hall, Mean Greens. Botts explores the current food trends that made Mean Greens a possibility.

Degree:
Department: Dining Services
Physical Description:

88 p.: ill.

Language(s):
Subject(s):
Keyword(s): veganism | nutrition | campus dining halls
Source: UNT Speaks Out for Food Day, 2013, Denton, Texas, United States
Contributor(s):
Series Title: UNT Speaks Out
Partner:
University of North Texas
Collection:
UNT Scholarly Works
Identifier:
  • ARK: ark:/67531/metadc228321
Resource Type: Presentation
Format: Image
Rights:
Access: Public