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

From Farm to Pizza: Nazareth University’s Revolutionary Farm-to-Table Approach

Nazareth University in Pittsford, New York has revolutionized the “farm to table” concept by incorporating fresh ingredients directly from their own campus farm into their dining options. At Nazareth, the journey from farm to plate starts with the pizza station, where chefs like Philip Realbuto are using fresh herbs and vegetables grown in the Babylon micro-farm.

Realbuto is a big advocate for using fresh ingredients in his dishes, drawing inspiration from pizzerias in Italy. 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 variety of crops, including herbs, lettuce, and flowers. 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.


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