Nazareth University in Pittsford, New York, is leading the way in sustainable and fresh dining with the installation of a Babylon micro-farm on campus. This innovative project is dedicated to growing fresh herbs and vegetables that are used in the university’s dining center, starting with the pizza station.
The Babylon micro-farm was installed in January as a way to provide students with locally grown, fresh produce year-round. The goal is to reduce the carbon footprint associated with transporting produce and to offer students the opportunity to enjoy fresh herbs like basil, lettuce, and flowers grown on campus.
Chefs at Nazareth University are excited about this new resource. Philip Realbuto, the pizza chef at Nazareth, believes that fresh is best. He sources inspiration from Italian pizzerias and enjoys incorporating fresh ingredients into his dishes. For example, he recently made a margarita pizza with freshly picked basil from the Babylon micro-farm located just steps away from the kitchen.
The partnership between Nazareth University and Babylon is unique and innovative, allowing chefs like Realbuto to have easy access to fresh ingredients for their culinary creations. This direct source of herbs enables the chefs to showcase their talents and create delicious dishes without worrying about delivery schedules.
Nazareth University’s commitment to sustainability and local sourcing goes beyond just providing fresh food for its students. By prioritizing these values in their meals, the university is setting a new standard for campus dining across the country.
Overall, Nazareth University’s introduction of a Babylon micro-farm has taken “farm to table” concept to another level by providing students with locally grown produce year-round while reducing carbon footprint associated with transporting produce