From Farm to Fork: Nazareth University’s Fresh Farm-to-Table Initiative

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

Nazareth University in Pittsford, New York is taking the farm to table concept to new heights by incorporating fresh ingredients sourced 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 strong 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.

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, the 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 wide 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.

Leave a Reply