Breaking News

Restaurants vying to provide the most affordable dining options Orange County eateries closed by health inspectors (May 16-23) – Orange County Register Young landscaper emphasizing family values in their business Live coverage of the World Triathlon Championship Series: Alex Yee and Beth Potter competing in Cagliari Study suggests that fish oil supplements may not provide benefits for healthy adults

In a new development, Nazareth University in Pittsford, New York, has introduced a Babylon micro-farm on campus to take the concept of “farm to table” to the next level. This micro-farm is dedicated to growing fresh herbs and vegetables that are utilized in the dining center, starting with the pizza station.

The Babylon micro-farm was installed in January as a way to provide students with fresh, locally grown, and sustainable ingredients 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.

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.

Nazareth University’s partnership with 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.

With the Babylon micro-farm, Nazareth University is not only promoting sustainability and local sourcing but also enhancing the dining experience for students. By prioritizing freshness and quality in their meals, the university is setting a new standard for campus dining across the country.

In conclusion, Nazareth University’s introduction of a Babylon micro-farm on campus takes “farm to table” concept to another level by providing students with freshly grown herbs and vegetables that are used in their meals. It promotes sustainability by reducing carbon footprint associated with transporting produce while enhancing student’s dining experience by offering them an opportunity to enjoy locally grown produce year round.

Leave a Reply