Gordon Family Table guiding principles
Nutrition and safety
Meals made in-house, from scratch with wholesome, fresh ingredients. Some products (e.g., marinara sauce are manufactured for SAGE with clean labels)
Menus reviewed by SAGE registered dietitian for complete nutritional analysis
Menu contains a variety of nutrient dense foods for both sustenance and athletic performance; food coded by nutritional density
Products without GMOs, antibiotics or hormones
No seasonings with MSG
Avoid ultra-processed foods
No tree nuts
Twelve most common allergens labeled on food
SAGE team trained in allergen-safe food preparation methods, signs and symptoms of anaphylaxis and EpiPen® use
Beverages: cow and oatmilk; water and infused water; no juice
Dessert once a week
Sourcing
Buy local (150 mile radius) whenever possible; local grocers over big, national providers (on average 40% of suppliers local to Rhode Island)
Cage-free, Certified Humane eggs,
Hormone-free milk
No Antibiotics Ever chicken
Seafood sourced using guidelines from the Marine Stewardship Council and Monterey Bay Aquarium Seafood Watch
Sustainability
Batch cooking to reduce food waste
SAGE will meet with Green Dean, Green Team, facilities team and others to develop a sustainable program (dealing with food waste, composting, etc.)
U+SAGE waste tracking system
Daily vegetarian or vegan options
Small first servings; seconds are available for hot lunch options
Connections to curriculum, community gardens, sustainability programming
Inclusion
No “good” or “bad” foods; our lunch program honors and celebrates all of the reasons people eat
Variety in menu week to week and a range of items: every child has something they can eat!
Culturally diverse menu with staples for picky eaters
Vegetarian or vegan entree options everyday - two different entrees each day (not just the same entree without meat)
Start tracking meat products from day one to establish a program launch baseline
Students and adults with food allergies can safely enjoy a meal
Multiple systems of feedback