New Babylon Micro-Farm Enhances Sustainability at Liberty Dining

Liberty University’s Reber-Thomas Dining Center has introduced an innovative Babylon Micro-Farm, allowing students to observe fresh herbs and microgreens growing within the dining hall itself. Installed over the break, the micro-farm immediately sparked curiosity among students who are excited to witness food production up close. Overseen by Sodexo’s District Dietitian, Rachel Sanders, the farm brings sustainability into focus by supplying herbs and greens directly to dining stations and events on campus.

Sanders explains, “We brought the micro-farm into the dining hall to spark student interest in food sourcing and sustainability. It adds an engaging element for students as they watch the plants grow and eventually enjoy them in their meals."

The Babylon Micro-Farm will produce Italian herbs for the pizza station, lettuce for the Smash’d Burger station, and various herbs and microgreens for campus events like chef-led cooking classes and high-end catering. Tending the micro-farm will be a collaborative effort between the campus dietitian, nutrition interns, and Carolyn Haskins, Resident Dining Manager.

Sodexo nutrition intern Alexandra Shepherd shares her excitement: “As a Sodexo intern, I’ve had the opportunity to help maintain the micro-farm and learn more about hydroponic farming. We recently harvested Genovese and Thai basil, which will be used in the dining hall. Nothing beats the taste of fresh, on-site herbs!”

Liberty Dining’s micro-farm reflects a commitment to sustainability while providing a unique learning opportunity for students, adding an extra layer of innovation and education to the campus dining experience.