Locally Sourced: Saval Foodservice
Purchasing, Locally Sourced
We are proud to partner with family-owned businesses like ourselves and continually seek sustainable local suppliers that practice fair trade and adhere to our rigorous standards. Today we’re introducing one of our mid-Atlantic vendors, Saval Foodservice, through an interview with CEO Paul Saval. Founded in 1932, Saval Foodservice is the largest family-owned independent broadline food service distributor in the Washington, D.C., Maryland, and Virginia areas. Today, Saval Foodservice serves clients from Philadelphia to Roanoke. For Saval Foodservice, family is...
Leading the Way in Sustainability
Sustainability, Gardens, From Here. From Near.
EARTHDAY.ORG chose Restore Our Earth™ as the theme for Earth Day 2021, and at SAGE, we focus every day on doing what’s best for the environment and the communities we serve. Our commitment to sustainability means partnering with clients to make environmentally responsible choices and developing innovative solutions that have a positive impact on people and the planet. During the pandemic, packaging food has been necessary at times for safety reasons, but we’ve limited our use of single-use disposable...
One-on-One with a SAGE Food Service Director: Hope Walker
Articles
In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. Since starting with SAGE in 1999, Food Service Director Hope Walker has developed strong, long-lasting relationships with the community at Stone Ridge School of the Sacred Heart in Maryland. She described how the dining program has changed because of COVID-19 and...
Shiobanne Karampekios and Michele D’Amario: A Dynamic Duo for Beaver Country Day School
Articles
In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. For almost 20 years, SAGE has been the dining partner at Beaver Country Day School in Massachusetts. Senior Food Service Director Shiobanne Karampekios has worked there since 2019, following the arrival of Executive Chef Michele D’Amario in 2018. After sharing stories...
One-on-One with SAGE Managers: Shiobanne Karampekios and Michele D’Amario
ArticlesIn honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. Senior Food Service Director Shiobanne Karampekios and Executive Chef Michele D’Amario lead the team at Beaver Country Day School in Massachusetts. They shared the stories of how they became so passionate about food service and what led them to SAGE —...
From Our Dietitians: Personalize Your Plate for National Nutrition Month®
Nutrition
Each year, the Academy of Nutrition and Dietetics chooses a theme for National Nutrition Month® in March, and the 2021 theme is Personalize Your Plate. So what does that mean? It often feels that there’s an elusive “right” way to build your plate. You’re constantly bombarded with nutrition information, fad diets, and chatter about what’s “good” or “bad” to eat. But there’s no one right way for everyone. Each person has unique tastes, cultural backgrounds, nutritional needs, and so much...
From Our Dietitians: Immune-Supportive Recipes with Probiotics
Nutrition, From Our Kitchen, From Our Chefs
One of the ways you can protect yourself from the COVID-19 pandemic is to incorporate a balanced group of immune-supportive nutrients in your diet. We’ve shared information and recipes to help you learn more about and increase your intake of vitamin C, vitamin D, beta-carotene, zinc, and protein, and now we’re featuring probiotics! Probiotics are live, helpful bacteria that occur naturally in fermented foods, such as yogurt. They help your body digest food, support your microbiome (the collection of bacteria...
From Our Chefs: Livening Up Your Leftovers
From Our Kitchen, From Our Chefs
During any school week, but particularly this year, convenience is a key part of meal planning. One-pot and one-sheet meals, make-ahead freezable meals, and meals big enough for leftovers are your friends when you need to get dinner on the table between after-school activities, homework, and the bedtime routine. Balance efficiency and creativity with your weeknight food prep by finding different uses for a large piece of meat. The example we’re using is a 10-pound boneless chuck roast, but you...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
