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Sewanee Dining Now Serving the St. Andrew’s-Sewanee Community

Posted on Friday, September 18, 2020 at 11:47 am

St. Andrew’s-Sewanee School and the University of the South are pleased to announce the latest cooperative arrangement between the two institutions. Thanks to a mutually agreeable arrangement, meals at SAS, including lunches for the entire school community and breakfasts and dinners for the residential students and employees, are now provided by Sewanee Dining, the university’s premier dining service, under the direction of Chef Manager Teri Phillips. Teri formerly managed the University’s Cup & Gown Café.

“We are delighted to be able to provide our students the consistently nutritious and inviting cuisine for which Chef Rick Wright and his crew are known,” announced SAS CFOO Jennifer Dillon. “Meals are such an important contributor to our sense of community, and we are pleased to have this local option to meet our needs.”

Sewanee Dining goes well beyond ‘food service’ to enrich student life through food-related programming and integration with local food-to-table activities. The SAS community looks forward to harnessing this, including integration with the SAS Farm which provides a learning lab and afternoon activities for SAS students interested in sustainable agriculture. Sewanee Dining has forged a similar partnership with the University of the South’s farm and local growers to offer fresh foods, lettuces, and greens.

“Stirling’s Coffee House and the McClurg Dining Hall, both Sewanee Dining facilities, have been some of the most popular destinations for our students,” said SAS Dean of Students Geoffrey Smith. “We are excited that Sewanee Dining’s broad-ranging food choices and programming will now be a part of our daily experience.” He also lauded Sewanee Dining’s flexibility in establishing protocols and procedures to minimize safety concerns presented by the COVID-19 pandemic, their commitment to offering vegan and vegetarian options, and their ability to meet the needs of students with allergies and/or dietary restrictions.

“There are so many benefits and opportunities to this partnership,” noted Rick Wright, Director of Sewanee Dining, “but the most important to me, is the fellowship and community that this will build and strengthen on the Plateau and between schools. The opportunity to help young students build a healthier connection to food is another great benefit.” “St. Andrew’s-Sewanee School and the University of the South are linked by land and legacy,” noted SAS Head of School Karl Sjolund. “Throughout our shared history, we have provided education and employment to many area families. It seems only fitting that we are now breaking bread together.”

ABOUT ST. ANDREW’S-SEWANEE SCHOOL: St. Andrew’s-Sewanee School is a private, co-educational, Episcopal, boarding and day college preparatory school serving 250 students in grades 6-12. We CHALLENGE our students to fulfill their greatest potential while helping them to cultivate lives of BALANCE and JOY.