• Serving independent schools and colleges with since 1990
SOCIAL MEDIA FEEDS

We take nutrition seriously


SAGE helps students develop a positive relationship with food and make informed choices. Our managers and chefs use the SAGE Spotlight Program® to create menus with variety, balance and moderation. Our registered dietitians provide guidance and oversight to ensure that every meal meets SAGE standards.

We offer fresh fruit daily.
We use fresh and frozen vegetables to maximize nutritional value.
We house-roast deli meats.
We offer a variety of whole-grain breads, bagels and rolls.
We offer a complete deli bar daily, with a low-fat selection.
We cook primarily from scratch, reducing use of processed foods.
We offer meatless entrees daily.
We grill, bake, broil or sauté to avoid frying.
We offer substantial vegetarian and vegan options.
We cook with MSG-free seasonings and trans fat-free oils, such as olive and canola.
Our chefs make our soups and stock from scratch. We serve two freshly made soups daily, including one vegetarian offering.
We use local and campus-grown ingredients.
We offer a variety of gluten-free breads, bagels and rolls.
We offer fresh salads and house-made dressings daily.
We offer antibiotic- and hormone-free 2% and skim milk at all locations.
We offer 100% fruit juice.
We use cage-free, Certified Humane® shell eggs.
We use a variety of herbs and spices to reduce the use of salt.

Nutrition FAQs


Lesley Vogel

Lesley Vogel is SAGE’s Vice President of Food and Nutrition.

A Registered Dietitian Nutritionist, Lesley leads a team of Registered Dietitians whose expertise and continuous research ensure SAGE delivers the best, most current nutrition programs to our communities. They lead our allergen management training, The SAGE Spotlight Program®, and Performance Spotlight®. They review every ingredient and recipe, tag them for the top 12 food allergens, and ensure variety on every menu. Lesley's leadership has positioned SAGE to have one of the industry's strongest nutrition programs.

Lesley received her bachelor's degree in food and nutrition from Florida State University and completed her dietetic internship at Yale New Haven Hospital. Before joining SAGE in 2014, Lesley spent 20 years in clinical practice, first providing care at The Johns Hopkins Hospital and later educating corporate clients, families, and students through a community-based practice. As the parent of a child with a nut allergy, Lesley has firsthand experience managing the complexities of food allergies. She enjoys sharing this expertise and her passion for nutrition with our communities.

Lesley's hobbies include hiking, skiing, kayaking, and spending time with family and friends.

Taylor Chan

Taylor Chan joins SAGE as a recent graduate of Bradley University with a master’s degree in nutrition and wellness.

Taylor received her bachelor’s degree in dietetics from the University of Maryland where she was president of the Food Recovery Network. In this role, she managed a program that resulted in over 60,000 pounds of food donated to local charities. While at Bradley, Taylor interned for Caterpillar, Inc., Women, Infants, and Children (WIC), Illinois Cancer Care’s outpatient healthcare team, and the university’s dining program.

In addition to being a Registered Dietitian, Taylor is also a Certified Personal Trainer, and enjoys traveling, hiking, and photography.

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