Farm to Fork Dining: Nazareth University’s Micro-Farm Bringing Freshness and Sustainability to Campus Meals

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Nazareth University in Pittsford, New York is setting a new standard for dining options by incorporating fresh ingredients sourced from their own on-campus farm into their menus. The journey from farm to plate begins at the pizza station, where chefs like Philip Realbuto use fresh herbs and vegetables grown in the Babylon micro-farm to create delicious dishes.

Realbuto is a big advocate for using fresh ingredients in his pizzas and takes inspiration from pizzerias in Italy. This week, he is serving up a margarita pizza made with fresh basil picked just steps away from the kitchen at the Babylon micro-farm earlier that day.

The micro-farm at Nazareth 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. Director of campus operations Brian McGahan highlights 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, 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, providing students with nutritious and delicious meals made with ingredients grown right on campus.

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