Bringing the Farm to Your Plate: Nazareth University’s Micro-Farm Enhances Dining Experience with Fresh Ingredients”.

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

At Nazareth University in Pittsford, New York, the journey from farm to plate is more than just a concept. The university is taking it to the next level by incorporating fresh ingredients sourced right from their own campus farm into their dining options.

The Babylon micro-farm, located on campus since January, produces a variety of crops including herbs, lettuce and flowers. The first harvest was basil which is being used in the pizza station at Nazareth. Chefs like Philip Realbuto, who serves as the pizza chef at Nazareth, are big advocates for using fresh ingredients in their dishes. He sources inspiration from pizzerias in Italy and enjoys introducing new flavors to the students at Nazareth.

This week, Realbuto 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 environmental benefits of growing ingredients on campus are evident as it negates the need for transportation from off-site locations. Brian McGahan, the director of campus operations, highlighted this aspect of the micro-farm’s addition to the university’s dining center.

The convenience of having fresh ingredients readily available for culinary creations has been greatly appreciated by chefs like Realbuto. 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.

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