Farm-to-Table Dining Revolution: Nazareth University’s Micro-Farm Transforms Culinary Experience

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

Nazareth University in Pittsford, New York is revolutionizing the dining experience by using fresh ingredients straight from their own campus farm. 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 works at Nazareth, is a strong advocate for using fresh ingredients in his dishes. He draws inspiration from Italian pizzerias and loves to introduce new flavors to the students at Nazareth. This week, he is serving up a margarita pizza made with fresh basil that was picked just steps away from the kitchen at the Babylon micro-farm earlier that day.

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 at Nazareth University, emphasizes the environmental benefits of growing ingredients on campus, eliminating the need for transportation from off-site locations.

The micro-farm at Nazareth produces a wide range of crops including herbs, lettuce and flowers, with basil being the first harvest. 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.

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