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Revolutionizing the Farm-to-Table Concept: Nazareth University’s Babylon Micro-Farm Brings Fresh Ingredients to Dining Options

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Revolutionizing the Farm-to-Table Concept: Nazareth University’s Babylon Micro-Farm Brings Fresh Ingredients to Dining Options

Nazareth University in Pittsford, New York is revolutionizing the “farm to table” concept 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.

Chef Philip Realbuto, who oversees the pizza station at Nazareth, is a staunch advocate for using fresh ingredients in his dishes. He draws inspiration from pizzerias in Italy and loves to introduce new flavors to the students at Nazareth. This week, he’s 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 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, director of campus operations at Nazareth, highlights the environmental benefits of growing ingredients on campus. By eliminating the need for transportation from off-site locations, this initiative also reduces carbon emissions and supports local farmers.

The micro-farm at Nazareth produces a wide range 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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