University of Iowa’s Greg Black to retire

After 30 years with the university, director steps down.

Feb. 13—Greg Black, director of University Dining at 30,500-student University of Iowa, in Iowa City, has announced his retirement effective June 8.

Black came to the university as director of food services at the Iowa Memorial Union in July 1981. During his time at the university he also served as director of Residential Dining. During the past three years he has developed and implemented a strategy that unified campus dining, combining residential dining with retail food services and catering, formerly under the IMU, into a single operating unit.

Black received the Iowa Board of Regent’s Staff Excellence Award in 1999 and has been active in the National Association of College and Union Food Service, serving on various committees including the annual conference planning committee.

Black said he plans to use his retirement to spend time with his granddaughters and other family. However, he says he plans on staying connected with the university.

“I plan on assisting [the university] as I can, with many of the projects currently underway,” Black said. “I am also working with University of Iowa Press to write a “Tastes of the Big Ten” cookbook. I also plan on volunteering within the community, seeing as much of the USA as I can with my wife, Barbara, working in the yard and catching up on the many house jobs that have been on the back burner for years.”

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources