• Serving independent schools and colleges with since 1990


SAGE helps students develop a positive relationship with food and make informed choices. Our Managers and Chefs use 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 roast deli meats in-house.
We offer a variety of whole-grain breads, bagels, and rolls.
We offer a complete deli bar, with a low-fat selection.
We cook primarily from scratch, reducing the use of processed foods.
We offer meatless entrées daily.
We grill, bake, broil, or sauté to avoid frying.
We offer substantial vegetarian and vegan options.
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 hormone-free 2% and skim milk at all locations.
We offer 100% fruit juice.
We use cage-free, Certified Humane® 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 continual research ensure SAGE delivers the best, most current nutrition programs to the communities we serve. They lead our allergen management training, 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, she 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 SAGE 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 being 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 snowboarding.

Teresa Miller

Teresa Miller joins SAGE as a Registered Dietitian with a master’s degree in medical dietetics from Saint Louis University.

Teresa received her bachelor’s degree in nutrition and dietetics with a focus on food innovation and entrepreneurship from Saint Louis University. She completed a dietetic internship through the University of Northern Colorado with a concentration on nutrition education and counseling. Her experience includes managing a farm-to-table school nutrition program, developing recipes and menus, and providing nutrition and health coaching.

In addition to her passion for nutrition, Teresa enjoys traveling, gardening, practicing aerial silks, and trying new recipes and restaurants.

Amy Ryan

Amy Ryan joins SAGE as a Registered Dietitian with a master’s degree in food science and human nutrition with a concentration in public policy and advocacy from the University of Maine.

Amy received her bachelor’s degree in culinary nutrition from Johnson & Wales University, where she concentrated on dietetics. She has experience in analyzing and communicating nutrition regulations, leading nutrition education classes, providing nutrition consultations, and counseling high-risk individuals.

When she’s not sharing her education and passion for food and nutrition, Amy enjoys acrylic and watercolor painting, going on long walks, and spending time with her rescue American bully, Gingerbread (aka Gingie).

Anna English

Anna English joins SAGE as a Registered Dietitian with a master’s degree in nutrition sciences from the University of Alabama at Birmingham.

She received her bachelor’s degree in nutrition and dietetics with a minor in sport coaching from Auburn University. She completed a dietetic internship through the University of Alabama at Birmingham with a specialization in nephrology and renal transplant.

Anna was previously a consultant dietitian, providing medical nutritional therapy to patients in long-term care, skilled nursing, and behavioral health facilities. Most recently, she was a quality control supervisor at a nonprofit organization, where she led the food safety program and designed menus for an operation that produced 5,000 home-delivered meals daily.

In her spare time, Anna enjoys attending Auburn University football and Braves baseball games, exploring new food spots in Atlanta with friends, hiking, and taking walks in Piedmont Park.



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