A fully vegan dining hall at the University of North Texas estimates that up to 85 percent of the people who eat there are nonvegans.
The offerings at the UNT Mean Greens Dining Hall are made from such ingredients as tofu, vegetables, and greens grown onsite.
Chef Matthew Ward ensures that everything served in the cafeteria is not only 100 percent vegan, but also gluten free.
He told CBS: "We take pride in what we do here on a daily basis."
As it stands, Mean Greens Dining Hall is serving 1,600 vegans and nonvegans daily.
Ward said: "It's a great place for people who want to be vegan for a day, vegan for a week, or vegan for a meal."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
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