Nazareth University’s Micro-Farm: Bringing Fresh Flavors Directly to the Dining Table

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Nazareth University in Pittsford, New York is taking the concept of “farm to table” to a whole new level 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 being grown in the Babylon micro-farm.

Philip Realbuto, the pizza chef at Nazareth, is a big advocate for using fresh ingredients in his dishes. He draws inspiration from pizzerias in Italy and enjoys introducing new flavors to the students at Nazareth. This week, he is serving up a margarita pizza made with fresh basil, which was picked just steps away from the kitchen at the Babylon micro-farm earlier that day.

Brian McGahan, the director of campus operations at Nazareth, added the Babylon micro-farm to the university’s dining center with the goal of providing students with locally grown and sustainable ingredients year-round. The environmental benefits of growing ingredients on campus cannot be overstated as it eliminates the need for transportation from off-site locations.

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

Nazareth University in Pittsford, New York is taking the concept of “farm to table” to a whole new level 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 being grown in…

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