June 16, 2024

Farm to Pizza: Nazareth University’s Micro-Farm Brings Fresh Ingredients to the Campus Dining Experience

1 min read
Revolutionizing Meal Times: How new technology is transforming dining habits at Nazareth’s campus

Nazareth University in Pittsford, New York is revolutionizing the traditional “farm to table” concept by incorporating fresh ingredients directly from their own campus farm into their dining options. At Nazareth, the journey from farm to plate begins at the pizza station, where fresh herbs and vegetables are grown in the Babylon micro-farm.

Chef Philip Realbuto, who heads up the pizza kitchen at Nazareth, is a big proponent of using fresh ingredients in his dishes. He draws inspiration from pizzerias in Italy and loves to introduce new flavors to the students at Nazareth. This week, he’s serving up a margarita pizza made with fresh basil that was picked just moments ago from the Babylon micro-farm right next to the kitchen.

The Babylon micro-farm has been operational since January and was added to the university’s dining center with the goal of providing students with locally grown and sustainable ingredients year-round. Brian McGahan, director of campus operations, highlighted the environmental benefits of growing ingredients on campus, eliminating the need for transportation from off-site locations.

The micro-farm at Nazareth produces a variety of crops, including herbs, lettuce, and flowers. Basil was the first crop harvested. Chefs like Realbuto appreciate having fresh ingredients readily available for their culinary creations. Partnering with Babylon has allowed Nazareth University to elevate the quality of their food offerings and provide students with nutritious and delicious meals made with ingredients grown right on campus.

Leave a Reply

Copyright © All rights reserved. | Newsphere by AF themes.