• Serving independent schools and colleges with since 1990

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 began her career with SAGE as Director of Nutrition in 2014.

Before joining SAGE, Lesley spent over 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.

She received her bachelor's degree in food and nutrition from Florida State University and completed her Dietetic Internship at the Yale-New Haven Hospital.

Lesley has a vested interest in educating people about allergy awareness: as the mother of a child with a food allergy, she understands the dangers that many children face when they sit down to dinner.

Betsy Myers

Betsy joined SAGE in 2015, and works out of her home office in Fort Collins, Colorado.

Prior to joining SAGE, Betsy worked as a Clinical Dietitian in Denver. She also worked for a large Consumer Packaged Goods company as a Nutrition/Regulatory Scientist. She brings a strong understanding of the food industry, nutrition labeling, and nutrition science to the SAGE team.

She has an undergraduate degree in Food Science & Human Nutrition from Colorado State University and completed her Dietetic Internship at Loyola University of Chicago. Betsy has a true passion for food, and as a step-mom to two young boys, can empathize with parents of picky eaters!

Melissa Freestone

Melissa Freestone is SAGE's newest Dietitian, having joined us in December 2016.

Prior to joining SAGE, Melissa spent four years as Clinical Nutrition Manager at a premier behavioral health hospital. In this role, she oversaw patient services and the clinical program. She focused particularly on recipe compliance, allergen reporting, patient safety, and staff education. We look forward to seeing how Melissa's compassion, leadership, and clinical experience will enrich our Nutrition Department.

Graduated from West Chester University with a Bachelor of Science in Nutrition & Dietetics and completed her dietetic internship with the University of Delaware. She's held a position as Clinical Nutrition Division Chair for the Maryland Academy of Nutrition & Dietetics, completed her OSHA Certificate, and is ServSafe® certified. Melissa and her husband have two young children, a daughter and a son, as well as a dog.

Nicole Sayre

Nicole joined SAGE in 2016.

She graduated from the University of Delaware with a Bachelor of Science in dietetics with a concentration in pediatrics. She was a clinical dietitian at Greater Baltimore Medical Center and also worked as a dietitian at a major retail grocery company. There, she honed her teaching skills, sharing her nutritional expertise with consumers through seminars, individual and group counseling sessions, and food demonstrations.

Nicole's passion for wellness carries over into her hobbies—running and trying new recipes!



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