The Farm-to-Fork Capital of America hosts the brotherhood of agriculture in 2024 for the AGR National Conventio. Sacramento is a vibrant city, buzzing with things to taste, see, and savor; which makesCalifornia's Capital the perfect place to cultivate futures in fellowship.
Sacramento is the only star on the map of California, renowned for its laid-back atmosphere, booming economy, fantastic food, and an abundance of great weather. Since 1854, the city has served as the Capital of the Golden State, home to the California State Railroad Museum and an impressive array of other landmarks and must-see points of interest like Sutter's Fort and Tower Bridge.
The Farm-to-Fork Capital of America
In Sacramento, when it comes to food, it is the source.
More than 1.5 million acres of farms around the city complement the larger operations, such as Blue Diamond Almond Growers, based in the city, and a year-round growing season ensures Sacramento chefs have ample access to an unmatched agricultural bounty to prepare fresh and delicious dishes any time of the year. While there are year-round farmers markets in the city - including the largest Certified Farmers Market in the state - the number swells from May to September as seasonal markets pop up all over.
Farm-to-fork eating has always been a way of life in the Sacramento region, long before the concept had a name. In 2012, Josh Nelson of the Selland Family Restaurants approached Visit Sacramento with the idea that the region should shine a light on its amazing food and agriculture and share it with the rest of the country. Soon after, the Sacramento region declared itself America’s Farm-to-Fork Capital, and the world has been paying attention ever since.
But Sacramento's farm-to-fork story goes far beyond tasty food at restaurants. While dining out is the easiest way to experience farm-fresh food, the Sacramento region is a leader in ways people might not consider. From increasing food literacy among children - getting them to eat their vegetables, to having an NBA arena that sources 90 percent of its food locally, to a health center chef pioneering a new model to make hospital food taste better as well as directly support farmers, to the farmers themselves who produce 80 percent of the domestic caviar and grow nearly all of the nation's sushi rice, the story is far more than a good restaurant here and there.