Meat-Free Meals: Healthy, Sustainable Menu Options

One of 45 presentations in the series: UNT Speaks Out available on this site.

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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.

Physical Description

88 p.: ill.

Creation Information

Botts, Ken October 24, 2013.

Context

This presentation is part of the collection entitled: UNT Scholarly Works and was provided by University of North Texas to Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 95 times . More information about this presentation can be viewed below.

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  • Main Title: Meat-Free Meals: Healthy, Sustainable Menu Options
  • Series Title: UNT Speaks Out

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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.

Physical Description

88 p.: ill.

Source

  • UNT Speaks Out for Food Day, 2013, Denton, Texas, United States

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UNT Scholarly Works

The Scholarly Works Collection is home to materials from the University of North Texas community's research, creative, and scholarly activities and serves as UNT's Open Access Repository. It brings together articles, papers, artwork, music, research data, reports, presentations, and other scholarly and creative products representing the expertise in our university community.** Access to some items in this collection may be restricted.**

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Creation Date

  • October 24, 2013

Added to The UNT Digital Library

  • Nov. 8, 2013, 8:29 a.m.

Description Last Updated

  • Nov. 11, 2013, 4:04 p.m.

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Citations, Rights, Re-Use

Botts, Ken. Meat-Free Meals: Healthy, Sustainable Menu Options, presentation, October 24, 2013; (digital.library.unt.edu/ark:/67531/metadc228321/: accessed March 22, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting University of North Texas.