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Nazareth University’s Campus Farm Takes ‘Farm to Table’ Concept to New Heights with Fresh Ingredients

Nazareth University in Pittsford, New York is taking the “farm to table” concept to the next level by incorporating fresh ingredients sourced directly from their own campus farm into their dining options. At Nazareth, the journey from farm to plate starts at the pizza station, where fresh herbs and vegetables are being grown in the Babylon micro-farm.

Chef Philip Realbuto at Nazareth is a big advocate for using fresh ingredients in his dishes. He draws inspiration from pizzerias in Italy and enjoys introducing new flavors to the students at Nazareth. 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, negating the need for transportation from off-site locations.

The micro-farm at Nazareth produces a variety of crops, including herbs, lettuce, and flowers, with basil being the first harvest. Chefs like Realbuto appreciate

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