UT has launched the Off-Campus Merchant Program to give students, faculty, and staff the ability to use their VolCard account at participating off-campus merchants.
Students, faculty, and staff will soon be able to use their VolCards at participating Cumberland Avenue businesses, thanks to an agreement between the university and the Cumberland Avenue Merchants Association.
The campus closed at noon today due to inclement weather, but some campus services are open to students and staff.
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.
The campus is closed today due to inclement weather, but some campus services are open to students and employees including many Volunteer Dining locations, limited T bus service, TRECS, and the Student Aquatic Center. We will post updates here throughout the day. T Link/Access van service will operate throughout the day. Trip requests can be
There are a few adjustments to the campus dining locations as Volunteer Dining adjusts staffing throughout the campus. The T is up and running. The T live tracking map will reflect any changes to routes throughout the day.
A familiar face at the Café at the Arena will retire this month after fifty years of service to the university. Chef Howard Clark has worked in almost every area of the university’s Dining Services Department in his time at UT. Working at UT was Clark’s first job and he started when he was a
The PCB CafÃ© in Presidential Court and the Southern Kitchen in Volunteer Hall will be open until 8:00 p.m. today. The Subway and Chick-fil-A in Presidential Court will be open until 10:00 p.m. today. The PCB Grocery, POD Market in Volunteer Hall and the Hess Hall Grocery will also be open until 10:00 p.m. today.
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.
Students, faculty, and staff who eat at the campus’s Southern Kitchen are taking advantage of “Green Takeout”—a sustainable program with Volunteer Dining. For a one-time fee of $5, patrons can receive a reusable food container every time they eat at Southern Kitchen, located on the ground floor of Volunteer Hall.
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.”
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.