From Our Dietitians: Farmed versus Wild-Caught Fish
Nutrition
Farmed or wild-caught fish? It’s an issue that consumers consider for both health and environmental reasons. Health-wise, you might wonder which has more nutrients. Environmentally, you wonder which is better for fish populations and the oceans. Read on to learn more and find some tips to source fish that’s right for you. Health Impacts of Fish Consumption Fish is generally considered nutrient-dense, protein-rich, and relatively low in sodium. Fish and shellfish are the main dietary sources of omega-3 fatty acids...
From Our Dietitians: Fueling Athletes on the Go
Nutrition, Performance Spotlight
For families with young athletes, spending time on the road is a fact of life. While this is a fun, exciting time for the whole family, frequent travels between practices, games, and tournaments can limit dining options, which may make it more difficult to fulfill your athlete’s nutritional needs. Our Registered Dietitians put together some tips based on our Performance Spotlight™ athletic nutrition program to help you fuel up for best performance when you’re on the go. Carbohydrates – provide...
The Prevalence of Food Allergies at SAGE
Nutrition, Allergies
As a dining service that primarily serves children ages 5-18 in approximately 275 independent schools in North American states and provinces, including British Columbia, we know first-hand about the severity, prevalence, and rising incidences of food allergies in recent years. Feeding food-allergic students, some of whom may be navigating food choices independently for the first time, is a tremendous responsibility that we take very seriously. To better understand our food-allergic population, we conduct an annual client survey about allergies to...
From Our Kitchen: GRILLED MAC & CHEESE SANDWICH
From Our Kitchen
Two kid-approved comfort favorites all wrapped into one toasty, delicious sandwich! Makes 2 sandwiches Ingredients 4 slices dense bread 4 slices American or cheddar cheese 2 tablespoons butter 1 ½ cups macaroni and cheese Instructions for 1 sandwich Step 1: Butter two slices of bread and place them butter-side down on a skillet over medium heat. Step 2: In another skillet, over medium heat, warm half of the macaroni and cheese. Step 3: Put two slices of cheese on one of the bread slices and...
Locally Sourced: Chesapeake Bay Roasting Company®
Sustainability, Purchasing, Locally Sourced
SAGE is committed to sourcing locally. Local sourcing means our guests enjoy fresh, delicious products. It also means a boost for local economies and a reduction in our overall environmental impact. Approximately 40% of our suppliers are within 150 miles of the venues they supply, and 30% are in the same state. We source strategically, seeking not just vendors, but partners who work with us long-term to achieve performance and sustainability goals. One of our most established East Coast partners...
FROM OUR DIETITIANS: Making the Case to Add Sesame to the List of Major Food Allergens in the U.S.
Nutrition, Allergies
As a dining service that primarily serves children ages 5-18, we know firsthand about the severity, prevalence, and rising incidence of food allergies among young people. And we know that for people with food allergies, clear and accurate labeling is a life or death issue. According to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), the U.S. Food & Drug Administration (FDA) identifies the eight most common allergenic foods as milk, eggs, fish, crustacean shellfish, tree...
Sourcing A Favorite Fish for Health and Environmental Benefits
Nutrition, Locally Sourced
Tilapia is a favorite in lots of households and many of the communities we serve—it’s often the first fish kids eat because of its mild flavor and appealing consistency. It’s low in mercury, nutrient-rich, cost-efficient, and a good source of lean protein. However, there have been concerns about tilapia farming practices and their potential health and environmental impact. To address these points, SAGE will source our tilapia exclusively from a responsible and sustainable supplier, Regal Springs©. Regal Springs© raises lake-grown...
One-on-One with a SAGE Team Member: Patricia Wolcott
One-on-One
Long-time Team Member Pat Wolcott has been with SAGE since 2002, and with Calvert Hall College High School since 2016. In this interview, Pat talks with us about her love of math, how she keeps her cool when things get stressful, and what she does in her spare time. How did you find your way to food service, and to SAGE? I earned B.S. in Secondary Math and taught school for five years before starting to waitress at a...
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.
