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

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources