• Serving independent schools and colleges with since 1990
SOCIAL MEDIA FEEDS
MAY 2019
05/21/19

One-on-One with a SAGE Senior Software Engineer, John Noyes

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When it comes to doing things from scratch, SAGE walks the walk. To our guests in the dining halls, the term “from scratch” means fantastic food that’s made fresh daily by SAGE Chefs. But what they might not realize is that the tools that make these awesome meals happen every day are also made from scratch ꟷ by SAGE Software Engineers, like John Noyes. John and his team in the Technology Department develop and create virtually every behind-the-scenes process that...

05/07/19

From Our Dietitians: Fostering Balanced Nutrition Habits at Home

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It’s common knowledge that nutrition is an important part of well-being. We’ve dedicated a lot of resources to this very topic and designed programs to provide nutritional guidance. Our dining halls are proof that young people can, and do, enjoy nutrient-dense meals at school. But, if you struggle with helping your child choose nutritious foods at home, here are some ways you can implement our strategies to develop a balanced nutritional practice with your family. Basic nutritional messaging helps promote...

05/30/19

From Our Chefs: Top 10 Favorite Ingredients to Use

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Our Chefs have lots of tools in their toolboxes—Menu Builder helps keep menus varied and balanced, Scratch Factor® provides scores for recipes indicating how from scratch they are, and the Touch of SAGE™ Mobile App gives feedback about the community’s likes and dislikes. But perhaps Chefs’ most underrecognized tools are the simple, wholesome ingredients they use every day. They take great care in choosing these ingredients—ensuring they’re fresh, local, and sourced responsibly. We asked our Chefs to weigh in on...

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