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

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

FSD Resources