Stephanie Campbell, who was promoted to food service director by SAGE Dining Services just before the start of this school year, created a gluten-free station in our dining hall. “Each day we have different items there that reflect our daily menu,” says Campbell, who is also a parent to Academy fifth-grader Sophia.

“The station is designated completely different from all other stations and is easily identifiable with purple tongs and signage. This is a concept SAGE (her employer and the company that manages our dining hall) would now like as a standard in all of its accounts.