Chef Matthew Ward, Executive Chef of Residential Dining at the University of North Texas (UNT), shares his journey of transforming campus dining through sustainability and plant-based meals. Since joining UNT in 2017, Chef Matthew has revolutionized campus feeding with initiatives like Mean Greens Cafe, the only 100% plant-based dining hall in the U.S. He discusses how plant-based menus, sustainable food suppliers, and student engagement programs are changing the way 15,000-20,000 students eat every day. Matthew also highlights his approach to sustainability, reducing food waste, and contributing to sustainable dining standards. Watch to learn how he’s shaping the future of plant-based dining at universities.

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