SAGE Dining Services program addresses eating disorders

Program helps employees recognize early warning signs in student populations.

Feb. 27—In response to the rise of eating disorders among school-age children, SAGE Dining Services has launches a new program to help employees recognize early warning signs in student populations.

“Eating disorders are very serious illnesses with dangerous consequences...we applaud SAGE’s efforts to raise awareness and provide education to their staff,” Dr. Harry Brandt, director of The Center for Eating Disorders at Sheppard Pratt Hospital, said in a press release.

Through on-going employee training programs, SAGE strives to minimize the occurrence of eating disorders and promote a positive and healthful dining environment. SAGE developed its employee training program in partnership with The Center for Eating Disorders at Sheppard Pratt, a national leader in evidence-based treatment. According to Brandt, “Eating disorders are very serious illnesses with dangerous consequences...we applaud SAGE’s efforts to raise awareness and provide education to their staff with regards to this issue.”

More From FoodService Director

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources