• 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 Director of Nutrition.

She 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, 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.

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 SAGE communities.

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

Melissa Freestone

Melissa Freestone graduated from West Chester University with a bachelor’s degree in nutrition and dietetics and completed her dietetic internship at the University of Delaware. She served as the Clinical Nutrition Division Chair for the Maryland Academy of Nutrition & Dietetics, completed her OSHA Certificate, and is ServSafe® certified.

Prior to joining SAGE, Melissa was the Clinical Nutrition Manager at Sheppard Pratt Health System, a mental health provider. In this role, she oversaw patient services and the clinical program. She focused particularly on recipe compliance, allergen reporting, patient safety, and staff education.

Melissa enjoys staying active with her two young children and her dog.

Nicole Sayre

Nicole Sayre received her bachelor’s degree in dietetics with a concentration in pediatrics from the University of Delaware. Before joining SAGE, she was a dietitian at Greater Baltimore Medical Center and at a major retail grocery company where she taught consumers through seminars, individual and group counseling sessions, and food demonstrations.

In her free time, Nicole enjoys trying new recipes and spending time with her husband and dog.

Jessica Holler

Jessica Holler has a bachelor’s in nutritional sciences from Morgan State University, a bachelor’s in business administration from Towson University, and a master’s from Loyola University Maryland. She is a Registered Dietitian licensed in Maryland and is ServSafe® certified.

Prior to joining SAGE, Jessica was a dietitian at the University of Maryland Medical Center where she worked with pediatric and neonatal patients. Before her career in nutrition, Jessica was a senior marketing professional at an engineering company.

Jessica is married with two children, one of whom has a food allergy. She enjoys cooking, reading, hiking, and attending concerts.

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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