Transforming Campus Feeding: How Chef Matthew Ward is Changing Universities through Sustainable, Plant-Based Meals.

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.

Today, sustainability and plant-based meals are changing the food industry, and Chef Matthew Ward is changing campus feeding at the University of North Texas (UNT).  As the Executive Chef of Residential Dining, Matthew has implemented plant-based menus, sustainable food suppliers, and student engagement programs to change the face of campus feeding. Matthew’s journey into plant-based innovation is from his vast experience in fine dining. A graduate of the Culinary Institute of America, he worked in world-class restaurants, including Bouchon and The French Laundry, before moving to large-scale dining facilities. His experience in fine dining informed his thinking that plant-based food should be healthy but also tasty, fun, and easy to prepare.

Transforming Campus Feeding at UNT

Matthew has been important in changing plant-based dining at UNT since joining the university in  2017. Mean Greens Cafe, the only 100% plant-based university dining hall in the  U.S., was introduced by him. At UNT, Matthew and his team provide sustainable, plant-based meals to 15,000-20,000 students every day, and the meals are as tasty as those offered by traditional dining halls. An example of a successful university project is Mean Greens, which has themed menu days and student engagement.

Sustainability & Innovation in the Kitchen

Matthew’s approach to sustainability is more extensive than just plant-based meals. His team also works to cut down on food waste through repurposing efforts and responsible sourcing. In collaboration with the Menus of Change University Research Collaborative  (MCURC), Matthew contributes to the formation of sustainable dining standards that affect what students consume for an extended period.

The Future of Plant-Based Dining

With the increase in plant-based diets, Matthew is hoping that plant-based menus will be standard in university dining halls across the country. What advice does Matthew have for other aspiring chefs? Simply—don’t overcomplicate things, focus on taste, and involve students in creating a dining experience that will be both new and familiar to them at the same time.