ARAMARK will be issuing UT Reward cards for faculty and staff from 10:00 a.m. to noon today at Mabel’s on the Agriculture Campus. The cards give faculty and staff a 15 percent discount on regularly priced food and drink in most ARAMARK-run dining establishments on campus.
Steps are being taken to reduce food waste at Neyland Stadium while helping those in need throughout the Knoxville community. UT Recycling, in partnership with the UT Food Recovery Network and ARAMARK, donated 606 pounds of food to the Second Harvest Food Bank after the last home football game of the season.
ARAMARK will be issuing UT Reward cards for faculty and staff from 11:00 a.m. to 1:00 p.m. on Thursday, February 21, at Mabel’s on the Agriculture Campus. The cards give faculty and staff a 15 percent discount on regularly priced food and drink in most ARAMARK-run dining establishments on campus. The signups come just in
ARAMARK will be issuing UT Reward cards for faculty and staff at two campus locations this week. The cards give faculty and staff a 15 percent discount on regularly priced food and drink in most ARAMARK-run dining establishments on campus. The signups come just in time for Faculty Appreciation Week, which will be celebrated February
Watch out, Bobby Flay. Move aside, Paula Deen. UT Knoxville’s Jason Timmons is in the kitchen and he’s cooking up some prize-winning fare. The Volunteer Dining chef took the top prize at last week’s South Regional ARAMARK Culinary Excellence (ACE) Challenge Finals held at Berry College in Georgia.
With a unique twist on a national favorite dish, UT Chef Jason Timmons brought home gold from the ARAMARK Culinary Excellence Challenge, held last week at the University of South Alabama. Timmons beat out the competition with his entrée, a “Deconstructed Bacon Cheeseburger en Croute,” and his dessert, an “Inside Out Pineapple Upside Down Cake.”
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
Representatives from UT Knoxville and ARAMARK Higher Education, the university’s food service provider, recently spoke at a national conference focusing on creating sustainable campuses and communities. The 2011 Association for the Advancement of Sustainability in Higher Education Conference, held from October 9-12 in Pittsburgh, Pa., is the largest North American conference focused on sustainability in
ARAMARK, the food service supplier for UT Knoxville, has announced the opening of two new dining options for the campus community. “Field of Greens,” a restaurant concept that specializes in fresh, made-to-order salads and wraps, a soup of the day, and desserts, is located in the Hermitage Room on the third floor of the University
The UT Knoxville Student Government Association has teamed up with UT Athletics, Volunteer Dining/ARAMARK and Students Promoting Environmental Action in Knoxville to provide university students with reusable water bottles.
UT Knoxville and ARAMARK, the university’s food service provider, are taking steps to reduce the amount of waste that is produced during the Destination ImagiNation Global Finals event on campus this week. ARAMARK plans to serve about 111,000 meals to over 5,400 guests on campus attending the event.
This week the university’s dining service announced a name change, extended hours of operation and new campus locations.