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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