How SAGE Dining goes above and beyond for our students
Our food service company, SAGE Dining Services, would like to welcome all of our families to the 2016-17 school year. This year our students will benefit from Educational Seasonings, a monthly education program that explores the culture and history of food. Also learn about the SAGE standards for scratch cooking and local sourcing.
Welcome to the School Year – A letter from SAGE Dining
Click here to read the letter.
This program brings historical, cultural, and culinary topics to life in the dining hall with informational guides, creative displays, taste testing, and hands on preparation. It’s just another way SAGE delights the senses, inspires minds, and fosters community. Here is the following schedule for Admiral Farragut Academy 2016-17:
- October 5: Our Local Harvest
- November 2: Giving Thanks in Civil War Times
- December 7: Name That Part
- January 4: Brassica Bonanza
- February 1: The Art of Making Bread
- March 1: Medieval Cuisine
- April 5: Tasty Tofu
- May 3: Shakes and Smoothies
SAGE Standard #1 – Scratch Cooking and Local Sourcing
Our SAGE Standards are our promise to you. They’re what you can expect for your students every time they eat in the dining hall. These standards support the health of your community, your environment, and your local economy.
Standard #1 – We cook from scratch, using fresh, wholesome, local, and campus-grown ingredients where possible.
- When we cook from scratch, we know exactly what’s in our students’ food. We know the protein and produce are fresh; we can avoid the use of preservatives; and we can make substitutions for common allergens.
- We purchase from more than 800 local and regional suppliers; and the list is growing!
- Local purchasing reduces the amount of gasoline used in transporting food, and the amount of preservatives necessary to keep food fresh in transit. It also supports the local economy by keeping schools’ money within their students’ communities.