Four Pitt Eats Micro-Farms Growing Greens for On-Campus Menus
Pitt adds 4 micro-farms to dining halls & campus cafes, growing herbs, micro-greens, flowers, & more to provide ultra-local food to campus.
Pitt Eats closed out the Fall 2021 semester with the largest installation of micro-farming units on any campus in the country. Pitt Eats installed four Babylon Micro-Farms in high-traffic dining locations, two in Pitt’s all-you-care-to-eat dining halls (The Eatery and The Perch) and two in retail food courts (Cathedral Café and Schenley Café in the William Pitt Union).
According to Lisia De Lima Spellman, PittEats’ sustainability director, the installation of the micro-farms is intended to help increase awareness among diners about sustainable food and the food system by showing them where food comes and how food grows. The education is meant to help create a connection between the students and the food they eat.
“Our partnership with Babylon on the Pitt campus is part of our commitment to provide healthful, green, sustainable food for our communities whenever possible,” Pitt Eats’ Vice President of Operations, Quintin Eason said. “The hydroponic Micro-Farms save water, reduce carbon emissions, and reduce the strain on the land. In fact, the Babylon farms use 90% less water, do not use genetically modified organisms, pesticides, or inorganic filters. The units are monitored through the cloud, so Babylon experts are ready to assist if any issues arise.”
The Micro-Farms at Schenley Café will grow Genovese basil, thyme, cilantro, crunch mix, microgreens, wasabi arugula, and pea shoots, which will be used in menu items at Create, Wicked Pie, PA Taco, True Burger, and Ft. Pitt Subs. The unit at The Eatery will grow pansy flowers, tangy basil mix, red vein sorrel, cilantro, spicy mix, and pea shoots for use in dishes across menus. The Perch unit will grow mint, sorrel, tangy basil, marigold, sharp mix, and spicy mix which will be used in dishes across menus. The unit at the Cathedral Café will grow parsley, mint, cilantro, romaine, basil, and spicy mix for Pom & Honey and The Roost.
“These units give us the opportunity to expand our offerings and provide some different flavors for the Pitt community,” Executive Chef Danielle Galloway said. “It’s also great for students to see where their food is coming from, and it’s so convenient for the chefs and staff.”