Safe, Healthy Meals Start with Education
We believe in the power of education. Our presence on campus extends from the dining
hall to the classroom and beyond.
We want students to get their hands dirty in our campus gardens. We want people to ask questions: Where is it from? How was it made? Which ingredients did you use?
We arm our guests with the knowledge and resources to maintain a healthy lifestyle. We empower students to make educated decisions about their health and diets.
Food is both an art and a science. SAGE is here to give you the best of both.
The SAGE Spotlight Program®Eating properly is a lifelong skill
All foods deserve a place in a healthy diet. There's room on your
plate for a little bit of everything – as long as you adhere to the
principles of variety, balance, and moderation.
Choosing the right combination of foods can be confusing – especially when you have a wide array of dishes to pick from. The Spotlight Program is here to show you how to make informed, healthy choices.
SAGE's registered dietitians make sure that every dish meets our high standards. They assign color-coded dots based on the dish's nutritional value and its fat, salt, and added sugar content. These dots signal whether you should eat lots of a certain food, or enjoy it only in moderation.
Limit these foods to a quarter, or less, of your plate.
Balance your plate by filling a quarter to a half of it with yellow dot foods.
Add a variety of these foods to at least half your plate.
Learning about food can be fun and interestingOnce a month, the SAGE team transforms your dining hall into an interactive dining experience. We use creative displays, informational guides, and tasting stations to bring each new topic to life. Guests have the chance to see, touch, taste, and learn about exciting new types of food.
Educational Seasonings introduce students to foods that might be unfamiliar to them. Past topics have included international and historical cuisine, unusual or uncommon foods, etiquette and manners, seasonal produce, methods of preparation and preservation, and much more.
Indulge your sensesWe encourage everyone to get up close and personal with the featured foods. Educational Seasonings are interactive events.
We also offer customized lesson plans so faculty can extend each event to the classroom. Teach the history of Thanksgiving and allow students to taste the foods that would have been served at the original event.
Location: Miami, FL
There's a wide range of greens beyond iceberg and romaine lettuce. Students learned about the different types of leafy greens available throughout the year, as well as their health benefits and methods of preparation.
Location: Tilton, NH
Imagine Thanksgiving without turkey, gravy, mashed potatoes, cranberry sauce, or pie. Ingredients that are common now weren't available back then. SAGE put on an original Thanksgiving feast, starring seasonal produce and dishes the Pilgrims and Native Americans would have enjoyed, like Nasaump and Roasted Goose.
Location: Chatham, VA
SAGE highlighted the local harvest with a display of regional foods. Students got the chance to taste local foods and food products, including baked goods and dairy products, while learning about the environmental advantages of eating local.
Spices and Dried Herbs
Location: Miami, FL
Students learned about different herbs and spices: what they are, where they come from, and how the history and geography of the Silk Road helped shape human history.
Location: Meriden, NH
“Superfoods” naturally contain a high level of beneficial nutrients such as antioxidants, phytochemicals, or fatty acids. In this Educational Seasoning, students learned about the superfoods already in their diets, such as avocados and tuna, as well as less common ones like acai berries or wheatgrass.
Olives From Around the World
Location: Baton Rouge, LA
Different types of olives lend themselves to different uses: some are delicious with meats and cheeses, while others taste best in salads. We gave students the chance to learn about and taste the diverse range of olives and olive oils of the world.
Location: Miami, FL
Tomatoes come in a rainbow of colors, shapes and sizes. In this Educational Seasoning, students got up close and personal with a variety of colorful heirloom tomatoes, and learned about topics such as biodiversity and sustainable farming practices.
The Art of Making Bread
Location: Miami, Florida
From unleavened matzo, to high-rising sourdough loaves, to gluten-free options - this lesson provided a glimpse into how breads are made. Students learned how yeast works and discussed the types of grains that are used and the way the choice of grain impacts the finished product.
Our Approach to Allergies
Everyone deserves a safe mealDo you have a food allergy or a restrictive diet? Do you eat gluten-free, vegetarian or vegan?
No worries! No matter what, you'll be able to enjoy a safe, delicious meal in any SAGE dining hall.
Our chefs work with you and your community to identify common allergens and diets. Then we customize each menu to suit your needs.
We believe in clear communicationAnyone with a food allergy or restriction can speak with the SAGE team so we can address your specific needs or concerns.
Our chefs prepare menus in advance. We encourage students with allergies and restrictions to review these ahead of time. Our Food Service Directors, along with the rest of our team, are happy to discuss each day's menu, recipes and ingredient lists.
Serve It SafelyOur Serve It Safely initiative teaches SAGE teams to identify and control potential hazards in the kitchen. We train our managers to avoid cross contact and show our teams how to identify the “hidden ingredients” in packaged and processed foods.
Plan Your MealsManagers prepare their menus in advance, our registered dietitians review them, then the menus appear online. Our online menus include full ingredient lists and allow you to filter for common food allergens.
Visit Our KitchenYou are welcome to tour our kitchen. Our staff will guide you through the facility so you can review procedures and check for hidden allergens in our inventory.
We care about our studentsOpen Communication is essential
Eating disorders are a growing problem among school-age children and
young adults. Every year, more and more students are diagnosed with these
life-threatening conditions all around the country. This is an extremely
delicate matter – one that must be handled with tact and subtlety, to
protect the fragile students in our care.
We understand the risks.
In 2005, SAGE partnered with The Center for Eating Disorders at Sheppard Pratt Health Systems to create a specialized training program which every Team Member is required to complete. We teach our employees to recognize the early warning signs and changes in behavior that may signal an eating disorder.
We then communicate our concerns to school administrators discreetly and effectively. This program has helped numerous young people receive the medical care they need to treat and beat this serious illness each year.
We are the only food service provider to initiate a program of this kind.
We're making a difference, one student at a time.