Dan'Tonio Muse

During the UT versus Auburn game, I volunteered with the Office of Sustainability and UT Recycling for the "Make Orange Green" Zero Waste Game Day initiative. Starting at The Rock, our team executed a comprehensive waste diversion operation across five campus sites, including Circle Park, Vol Village, and the stadium gates. Over the course of a three-mile operational route, we managed the collection, consolidation, and transport of recyclable materials—specifically aluminum and #1-5 plastics (including containers, bottles, and cups)—to the stadium loading dock.

A key component of the pregame shift involved public outreach: educating tailgaters on proper waste sorting, distributing targeted receptacles, and discussing actionable ways to support campus sustainability. This public engagement fostered meaningful community connections, such as welcoming a young man and his grandfather to their first UTK football game by taking a commemorative photo for them. Our environmental stewardship even extended to the micro-level ecology, as we took time to safely relocate some caterpillars found trapped inside the large orange recycling bins. Despite inclement weather and muddy conditions, the operation was highly successful. It was particularly encouraging to observe the community's strong willingness to participate in sustainable practices while simultaneously gaining a broader spatial understanding of the university's infrastructure.

I had the opportunity to volunteer at the UTK Biology Greenhouse, assisting with comprehensive site maintenance and garden inspection. My responsibilities included clearing debris, removing invasive species from the food crops, managing trap crops for natural pest control, amending the soil, and leaving key crops undisturbed to introduce beneficial insects. We also ensured all organic waste was properly diverted for composting. Beyond the hands-on soil work and cultivation, the greenhouse offered an incredible sensory experience. The environment is vibrant and lush, characterized by a welcoming humidity and the presence of diverse tropical plants including: Vanilla Bean, Jackfruit, Mangosteen, Banana, and Annatto. Working there provided the unique chance to sample fresh produce directly from the source, from Jujubes and Sweet Basil to Calamondin, Sugar Rush Peach Peppers, and Roma Tomatoes. The space ultimately serves as both a working laboratory and a restorative sanctuary. Even washing up afterward with a d-limonene and pumice based hand cleaner felt so refreshing. With its central seating area, the greenhouse offers a perfect reciprocal relationship: you work to clean the space, and the space clears your mind.