Dining Services


Dining at Miller School:  it’s all about BALANCE!

Beginning in fall 2013, Miller School has selected a premiere and regional dining services company, Sage Dining Services,to be our dining partner. Together we will work to provide meals that nourish and entertain us each day.  By using signature recipes and fresh ingredients and providing information to help guide choices, we hope to promote healthy habits while maintaining a popular program.  Our menus incorporate this theme of BALANCE – which is less about “good” foods or “bad” foods and more about moderation and good choices.

SAGE brings the campus community together each day to enjoy wholesome, great-tasting food, with an emphasis on freshness, flavor and seasonality. Our talented chefs custom-design menus to reflect guest preferences and the fresh products available in your community.

Regular Meal Times in the Dining Hall for 2017-2018


“What do those dots on our menu mean?”

The SAGE Dining philosophy is that no foods are bad—everything has a place when you practice the principles of variety, balance, and moderation. The Spotlight Program is a tricolored labeling system that guides healthy food choices and educates on how to build a plate.

Every item on our online menu, and in the Touch of SAGE app, will include a dot color. The dining hall displays a SAGE Spotlight Program® poster showing how a plate should be created. In addition, there is either printed menu signs or tablets displaying the dot colors next to each menu item on the serving line.

Green-dot foods are the foundation of the plate. Every day, half of the plate should include a variety of green-dot foods for added color and nutrients.

Yellow-dot foods add a mix of nutrients and flavors to the plate. Balance the plate by filling a quarter to a half of it with yellow-dot foods.

Red-dot foods may or may not provide valuable nutrients, but definitely contain some to eat in moderation. Focusing on portion or frequency is a great way to enjoy red-dot foods. Reserve a quarter of the plate for red-dot foods or enjoy them a couple times per week.

Currently the Spotlight colors are assigned based on the amount of saturated fat, added sugars, and sodium a food item contains.  In response to the most recent USDA Dietary Guidelines for Americans, SAGE is updating the criteria to evaluate nutrient density and the relative healthfulness of a food, rather than evaluating for negative nutrients alone. In the next year, the program will additionally evaluate the amount of nutrients that Americans tend to underconsume including: calcium, potassium, dietary fiber, vitamin D, and iron. The update also differentiates between total fat and saturated fat, giving foods credit for their healthy unsaturated fats, such as those in olive oil and fish.

Be sure to use the dots of the Spotlight Program as a guide for healthy eating.