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Meat-Free Meals: Healthy, Sustainable Menu Options
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.
Date:
October 24, 2013
Creator:
Botts, Ken
System:
The UNT Digital Library
What's Wrong with Processed Food?
This presentation is part of the faculty lecture series UNT Speaks Out on the Food We Eat. The topics include what processed food is, genetically-modified foods, functional foods, and the impacts of processed foods.
Date:
October 24, 2011
Creator:
Kaplan, David M.
System:
The UNT Digital Library
Food Habits and Racial Thinking
This presentation is part of the faculty lecture series UNT Speaks Out on The Food We Eat. In this presentation, the author discusses race and food habits.
Date:
October 24, 2012
Creator:
Wallach, Jennifer Jensen, 1974-
System:
The UNT Digital Library
Cultural Memory and Heirloom Seeds: The Foundation of Local Food Systems
This presentation is part of the faculty lecture series UNT Speaks Out on the Food We Eat. This presentation discusses heirloom seeds and covers information about the Foundation of Local Food Systems.
Date:
October 24, 2011
Creator:
Veteto, James R.
System:
The UNT Digital Library