The RecycleMania competition is entering its eighth and final week and the campus is celebrating the milestone by focusing on compostable food waste. At three zero-waste events this week, employees and volunteers from UT Recycling and Volunteer Dining will work together to compost 100 percent of leftover food.
Chancellor Jimmy G. Cheek was interviewed by WUOT All Things Considered host Brandon Hollingsworth on March 26. In this extended version of their conversation, the Chancellor talks about investing more in infrastructure, the relationship between city and university, and UT’s academic future.
“Good Morning America” is teaming up with Reader’s Digest on a special series, “13 Things Experts Won’t Tell You.” In the segment, it cites a University of Tennessee study done by Nutrition Professor Michael Zemel which showed that eating three servings of dairy daily significantly reduced body fat in obese subjects.
Edmund LeGrand, an adjunct professor in the Department of Biomedical and Diagnostic Sciences within the College of Veterinary Medicine, has received worldwide media attention for his research which helps explain why the immune system often makes us worse while trying to make us well.
Although construction is now under way on a new Student Union, restaurants and stores are still open for business inside the Carolyn P. Brown University Center. To remind the campus community of all the University Center amenities, a “construction fair” will take place from 3:00 to 5:00 p.m. on March 28, outside the Cumberland Avenue
The partnership between the Y-12 National Security Complex and UT is solving problems, increasing safety, and saving money. A project between Y-12 and UT’s Construction Industry Research and Policy Center (CIRPC) within the College of Business Administration to evaluate ways to maintain safety, allow workers to do their jobs, and not affect the welfare of
Move over Iron Chef, the regional ARAMARK Culinary Excellence Challenge is coming to campus on March 29. The ACE program allows the opportunity for chefs from colleges, universities, and conference centers around the country to showcase their culinary skills in a competitive environment. Eleven chefs will compete at UT, and one will advance to the
In just a couple of weeks, students will be asked to evaluate their instructors for the spring semester. The online spring evaluation period runs April 9 through April 30. Fall 2011 marked the first time that all instructor evaluations were delivered to students electronically through the online Student Assessment Instruction System, and the final response
As construction projects continue to transform the campus, employees and visitors now can turn to one source for the latest information: the Cone Zone. Through the Cone Zone website and through signs located along roads and on university buildings, Cone Zone is designed to help people navigate the UT campus no matter if they are