TRUST IS ALWAYS ON THE MENUWe want to know where our food comes from.
We want to know that it's wholesome, nourishing, and safe to eat.
We care that our food is produced in a manner that’s fair to growers, farm workers, consumers, and the environment.
SAGE SHARES YOUR CONCERNSOur children need nutritious options to fuel their growth and development. That's why we've created balanced and unique menus for your community, emphasizing freshness, variety, and flavor. Our Chefs cook from scratch, and we prepare vegetables, whole grains, and salads that children and young adults want to eat. They'll even come back for seconds!
SAGE GARDENSOUR DEDICATION TO LOCAL SOURCING STARTS ON-SITE
We work with students, faculty, and staff to nurture our campus gardens. They get their hands dirty, enjoying the rewards and sustainable benefits of food grown on location. Some communities incorporate these gardens into their lesson plans, making “local” a tangible reality.
Location: Phoenix, AZ
Location: Phoenix, AZ
Location: San Antonio, TX
Location: Norcross, GA
Location: Morristown, NJ
Summer Fun, Summer Planting
Location: Baltimore, MD
Location: Providence, RI
COMMITMENT TO SUSTAINABILITY
Our commitment to sustainability begins with our choice of vendors, selection of products, and design of the dining program. It continues with a conscientious effort to minimize waste and implement environmentally responsible business practices.
Our efforts are visible throughout your community.
IN THE KITCHEN
- •Scratch cooking to maximize use of fresh and minimally processed food.
- •Batch cooking to minimize waste.
- •Partnerships with over 800 suppliers, supporting local and regional distributors.
- •Procedures to recycle materials, including cooking oil.
- •ENERGY STAR®-certified appliances.
IN THE DINING HALL
- •Seasonal and specialty products from local vendors.
- •Condiment pump dispensers rather than packets.
- •Spa Water dispensers rather than bottled water.
- •Cage-free, Certified Humane® shelled eggs.
- •House-roasted meats.
- •Hormone-free milk.
- •Trayless dining to promote water and energy conservation.
- •Biodegradable cups and plates.
IN THE COMMUNITY
- •Fresh herb and vegetable gardens on campus.
- •Compost bins to collect food waste.
- •Recycling programs to responsibly dispose of reusable materials.