Nazareth University has established a new benchmark for fresh and sustainable dining by implementing an innovative micro-farm on campus to provide students with locally-grown ingredients. Philip Realbuto, the esteemed pizza chef at Nazareth, ardently advocates for the use of fresh ingredients due to his deep passion for authentic Italian pizza. His relentless pursuit for the finest and freshest ingredients led him to travel to Italy, drawing inspiration from traditional pizzerias.
Realbuto takes great pride in utilizing basil grown in close proximity to the kitchen, ensuring that the margarita pizza on the menu is made with the freshest basil available. He personally handpicks the basil each morning, underscoring the emphasis on quality and freshness of the ingredients incorporated in the dishes he meticulously prepares.
The pioneering Babylon micro-farm, installed in the university’s dining center in January, plays a pivotal role in this progressive approach to dining. Its primary objective is to provide students with fresh, locally-sourced ingredients throughout the year, whilst upholding sustainable practices.
Brian McGahan, the director of campus operations, underscores the significance of the micro-farm in minimizing the environmental impact of ingredient sourcing. By cultivating herbs, lettuce, and flowers on-site, the university significantly reduces the dependence on transportation and mitigates the associated carbon footprint linked to food delivery.
The inaugural harvest of basil from the micro-farm has evidently influenced the culinary creations of Chef Realbuto and his team. The immediate availability of basil obviates the need to rely on delivery services, enabling them to experiment with fresh ingredients to elevate the quality of their delectable dishes.
This collaboration with Babylon epitomizes Nazareth’s unwavering commitment to adopt sustainable and innovative solutions in campus dining. By establishing a direct link between food production and consumption, the university ensures that students have access to the freshest and highest-quality ingredients, ultimately enriching their dining experience.
The implementation of the Babylon micro-farm has not only transformed the sourcing and preparation of food at Nazareth University, but has also catalyzed a movement towards more sustainable and locally-driven practices in campus dining nationwide. As students continue to relish the advantages of this fresh and innovative approach to food, it becomes evident that Nazareth University is leading the way in a new era of campus dining.