Raina Andrew ‘26
This school year, Sage Dining has brought a noticeable improvement in the quality of school food, much to the happiness of the students at St. Andrew’s. Unlike last year’s options, which were criticized for being bland and repeated too often, this year’s meals have offered a fresh take on meals from around the world. St. Andrew’s has introduced more locally sourced ingredients, offering students fresher fruits and vegetables. Additionally, nutritional value has been taken into account this year, and with more balanced portions, students are more energized throughout the day, which improves not only focus but also productivity.
On many occasions, students have noted the new improvements of Sage Dining this year. As junior Lucy Bobb said, “They work really hard which has been clearly reflected in the improvement of the food.” Senior Kate Hudgins has also said, “I think that there is more variety in the hot lunches and more alternative options to the lunch this year.” Butter chicken, pizza, Peruvian chicken, and brisket mac and cheese have been among the favorites this year.
Overall, students have been much happier this year in regard to their lunch. The taste coupled with healthier choices and more variety has made this year’s lunch menu from Sage stand out unlike any year before. The students appreciate how hard the Sage staff works to meet so many dietary preferences!
ment At St.Andrew’s