FOOD INNOVATION TOUR 2025

A shift is happening to our food system that promises essential ecosystem, climate, and economic benefits, requiring bold innovation in technology and business and across policy, culinary, finance, and society. 

Sacramento Valley's Food Frontier and industry champions from UC ANR are connecting policymakers and fellow industry leaders in the Netherlands and Belgium with food system leaders worldwide. Join us for a week of site visits, events, and immersive farm and culinary experiences.

PIONEERING THE FUTURE OF FOOD

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PIONEERING THE FUTURE OF FOOD •

The Netherlands

June 15 - 18, 2025

A standout case in creating a regional strategy and shared brand focused on key industry clusters: food & health, protein transition, and circular agrifood innovation.

Sunday, June 15
Arrival 
Evening: Welcome dinner in Amsterdam

Monday, June 16
Day: Visiting The Hague, World Horti Center, and Meatable
Evening: Group dinner at De Stadsgroenteboer

Tuesday, June 17
Day: Wageningen visit and Foodvalley-Food Frontier Food Innovation Summit
Evening: Dinner reception

Wednesday, June 18
Day: Explore Amsterdam, 1:1 Delegate Meetings, Travel to Belgium

BELGIUM

june 18 - 21, 2025

A frontrunner in taking a holistic approach to building a low-carbon, climate-neutral, and resource-efficient economy with a world-class biotechnology sector and leadership in controlled environment agriculture (CEA).

Thursday, June 19
Day: Visiting Hooghstraaten, Strawberry Research Station, Veggie Veiling / Auction House, Bogaerts Greenhouse Logistics, Lettuce Research Station, Hortiplan Salad System Provider
Evening: Dinner in Antwerp

Friday, June 20
Day: Visit Ghent, BioTechnology Campus, Agrotopia and Inagro Research Station (TBD)
Evening: Reception in Brussels (TBD) 

Saturday, June 21
Departure

ABOUT UC ANR

UC Agriculture and Natural Resources works to solve our state’s most pressing challenges in agriculture, natural resources, economic growth, nutrition, and youth development. UC ANR has a statewide network of county UC Cooperative Extension offices, UC campuses, research and extension centers, statewide programs, and more than 19,000 volunteers. They’re bringing the power of UC research to this study mission which will ultimately improve the lives of California residents and beyond.

ABOUT FOOD FRONTIER

Food Frontier is a passionate thought leader in the food and agriculture industry, championing the Sacramento Valley’s diverse and innovative food ecosystem. They work with local businesses and community-based organizations building regional awareness to create advancement opportunities and drive food innovation from the region to a global scale.

THE TEAM

  • UC ANR Chief Innovation Officer

    Innovation leader in higher education and passionate ag and natural resource advocate. Gabriel is focused on transformative innovation at the intersection of food, agriculture, environmental sustainability, and technology.

  • Co-Founder of Food Frontier, CEO/Founder of Honey

    Fueled by a passion for connecting brands with their audience, Meghan specializes in the powerful art of storytelling combined with design that resonates and inspires the food, beverage, cannabis, and agriculture sectors. She is also a passionate advocate for community, policy, and young entrepreneurs.

  • Co-Founder of Food Frontier, Owner/Executive Chef of Canon, Franquette, Cantina Pedregal

    The Michelin-recognized and 2018 Tower Bridge Dinner chef began his career in Sacramento at 16 years old. After receiving his first Micheline start at SolBar in Calistoga, Brad returned to Sacramento opening opening a series of restaurants over the last 7 years. In 2020, Brad, alongside his two co-founders, created Family Meal Sacramento, a philanthropic program focused on food insecurity that has served more than 2 million meals to those in need in the Sacramento Region.

  • Co-Founder of Spring Food System

    Laura Jenkins is the co-founder of Spring Food System, a venture builder based in Marin and Davis, California, dedicated to advancing human and planetary health. By leveraging breakthrough science and interdisciplinary collaboration, Spring harnesses the power of food and nutrition to drive regenerative food systems, metabolic health, and biodiversity restoration.

  • Valley Vision Managing Director

    Trish’s vast regional and statewide networks greatly contribute to the growth and vitality of the region. An effective grant writer, Trish helped the region win a coveted federal designation as a food and beverage manufacturing community. Before Valley Vision, Trish consulted a wide range of clients on economic development, including local jurisdictions, state and federal agencies, educational institutions, councils of governments, workforce development boards, and philanthropic entities.

  • Owner/Chef of Mulvaney’s, Co-Founder of Family Meal Sacramento

    Patrick Mulvaney is Proprietor and Chef behind Mulvaney’s Building and Loan in Sacramento. Patrick is a leading public policy advocate on the national stage, Patrick is one of the people working to make Sacramento the “Farm-to-Fork” capital of the country.

SPONSORS