The event, which is open to the public, will feature healthy food options from more than 20 different restaurants and local grocers, as well as a cash bar, live music from (blues, R&B, reggae, jazz), a silent auction and raffles.

Hosted by , the and the , the event will be held from 6-8 p.m. at the UofL Kosair Charities Clinical and Translational Research Building at 505 S. Hancock St. on the UofL Health Sciences Campus.

The cost of the event is $45 for members of the Kentucky Nurses Association, and $50 for others. The money will go toward scholarship funds, education and research at the , and some also will go to UofL Physicians – Infectious Diseases for vaccine supplies. The event also will feature a “Giving Tree.” 

“The event is a way for restaurants and the community to say ‘thank you’ to nurses for their efforts to mobilize and come to restaurants and vaccinate all workers against hepatitis A,” said , clinical director of the and an associate professor at the .

Nurses from UofL vaccinated around 6,000 people at restaurants in Louisville and Jefferson County. Hepatitis A is a highly contagious liver infection, most likely to be spread from contaminated food or water or from close contact with an infected person or contaminated object.

“It’s important to recognize their contribution to public health,” Carrico said. “It’s also important to realize what a resource UofL is, in that we have the ability to mobilize and respond to a public health crisis such as this.”

RSVPs are requested by July 20 by visiting the Kentucky Nurses Foundation site , or by calling the Kentucky Nurses Association office at 502-245-2843.

UofL’s long-term partnership with Aramark will provide expanded dining services on its Belknap and Health Science campuses, including student-athlete training table meals and enhanced meal plan options for students.

“This partnership will transform the UofL dining experience and ensure high-quality, reasonably priced food options to accommodate the needs of our students, faculty and staff,” said UofL President James Ramsey. “More important, Aramark is partnering with us to ensure that dining services will play a key role as we continue to grow and improve our students’ housing and campus life experiences now and in the future.”

A campus-wide committee of students, faculty, and staff selected Aramark from several companies as part of a competitive bidding process. Aramark’s proposal includes significant investment and substantial enhancements immediately; additional offerings will come online as part of the renovation of the Swain Student Activities Center that is expected to be complete by fall 2018.

Plans are underway for new or redesigned dining options in the renovated Swain Student Activities Center and other venues on both campuses, including new and improved residential and student-athlete training dining and the addition of popular restaurants, convenience stores and coffee shops.

Aramark will meet with current employees in the coming weeks to ensure a smooth transition and uninterrupted service.

Highlights of the partnership include:

• New and expanded venues on the Belknap and Health Sciences campuses
• More than 22,000 square feet of new or redesigned dining space in the renovated Swain Student Activities Center
• More dining and late-night options on the west side of Belknap Campus near the Student Recreation Center and many of the residence halls
• Expanded meal plan offerings
• Additional faculty and staff discounts
• Continued commitment to Kentucky Proud local purchasing
• Student scholarships and a student hiring and training program

Popular on-campus restaurants McAlister’s, Einstein Brothers Bagels, Subway and Papa John’s will remain and, in some cases, be expanded.

“This is exciting news,” said Victoria Allen, SGA president and member of the dining contract review committee. “The university and Aramark listened to our needs and have entered an agreement that will significantly improve the campus experience for our students. I’m particularly pleased that they will be expanding options for our students at the Health Sciences Center, and that they are committed to using locally produced foods and offering healthy options for our students.”

Photo provided by .