On the Road with RDs: FARE
Nutrition, Allergies
Hi there! We’re here again with another edition of our blog series, “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This time, we’re joining our Director of Nutrition, Lesley Vogel, who recently partnered with Brandon Jacobs, Director of Diversity and Inclusion at The Shipley School in Pennsylvania. As a team, they presented at the Food Allergy...
On the Road with RDs: FNCE
Nutrition, Allergies, Menu Builder, One-on-One, Leadership
Hi there! We’re here again with another edition of our blog series, “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This time, we’re joining two of our Registered Dietitians, Jessica Holler and Taylor Chan, on their recent trip to the Academy of Nutrition and Dietetics' annual Food & Nutrition Conference & Expo™ (FNCE®, pronounced “fence-see”) in...
The Prevalence of Food Allergies at SAGE
Nutrition, Allergies
As a dining service that primarily serves children ages 5-18 in approximately 275 independent schools in North American states and provinces, including British Columbia, we know first-hand about the severity, prevalence, and rising incidences of food allergies in recent years. Feeding food-allergic students, some of whom may be navigating food choices independently for the first time, is a tremendous responsibility that we take very seriously. To better understand our food-allergic population, we conduct an annual client survey about allergies to...
FROM OUR DIETITIANS: Making the Case to Add Sesame to the List of Major Food Allergens in the U.S.
Nutrition, Allergies
As a dining service that primarily serves children ages 5-18, we know firsthand about the severity, prevalence, and rising incidence of food allergies among young people. And we know that for people with food allergies, clear and accurate labeling is a life or death issue. According to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), the U.S. Food & Drug Administration (FDA) identifies the eight most common allergenic foods as milk, eggs, fish, crustacean shellfish, tree...
Managing a Food Allergy While Traveling
Nutrition, Allergies
Roughly 50 million people in the U.S. travel over the Thanksgiving holiday, and more than 15 million people in the U.S. have with food allergies. That means this holiday season, there are a lot of Epi-Pens® going through security. And though there’s comfort in these numbers, people with food allergies and their family members are never fully relaxed or off duty when traveling. They’re well aware of the fact that most fatal food allergic reactions are triggered by...
How to Navigate Your SAGE Menu
Nutrition, Allergies, Spotlight Program, Online Menu
As you look forward to the school year ahead, we encourage you to look over your menu in advance to plan what to eat, especially if you have food allergies or follow a specific eating pattern. This guide will remind you of key features of our menu, and might even introduce you to something new! Access You can always access the menu via a web browser on any device, as well as through our Touch of SAGE™ mobile app. The...
Being an Allergy-Aware Parent
Nutrition, Allergies
For parents whose children don’t have food allergies, it can be hard to understand how stressful it can be, and to know how to help. Whether you’re hosting a party, having your child’s friends over after school, making a dish for a potluck, or volunteering during a field trip, here are some tips for keeping kids safe. Preventing an allergic reaction begins with an awareness of what you’re serving, and to whom. Teach your kids to share books, toys, and...
Food Allergies 101: Facts, Symptoms, and Taking Action
Nutrition, Allergies
Food allergies are a serious matter. Since data was first collected in 1997, the incidence of food allergies in American children has risen sevenfold. Food Allergy Facts SAGE’s research of its client population has found a frequency of 1 in 12 students for the 12 top food allergens: eggs, fish, gluten, milk, mustard, peanuts, sesame, shellfish, soy, sulfites, tree nuts, and wheat. Most fatal food-allergic reactions are triggered by food consumed outside the home, where the individual has much less...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
