The time frame to request a refund of any unused Flex Dollars is May 11-31, 2016. During this time, you will be able to log on to your MyUTK account, click the link located in the “Important Messages” section, and submit your refund selection for any unused Flex Dollars.
UT Dining News
The Big Orange Meal Share program, which launched in January, allows students to donate their unused guest meals and allows others to contribute funds to benefit students in need. Anagha Uppal, a junior in the College Scholars Program, and Melissa Shivers, associate vice chancellor for student life and dean of students, worked together to bring the program to life. Media outlets showcased the Big Orange Meal Share.
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.
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 teenager.
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.
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.” At 11:00 a.m. today, UT will host the final South Region ACE Competition at Presidential Court Café. Attendees can sample the food made by competing chefs.
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.
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 finals in Tampa, Fla.