NORTHERN CALIFORNIA
Sustainable Food, Wine & Stays in Healdsburg
Healdsburg is a sustainable wine country destination, located amid the Russian River Valley, Dry Creek Valley and Alexander Valley AVAs. Eco-friendly wineries like Jordan Winery have been carbon neutral since 2014 with biodiversity programs and solar powering most of its energy. Quivira, a CCOF-certified organic vineyard with 100 raised garden beds, a half-acre compost pile and a 55-kW solar installation. Barndiva emphasizes farm-to-table dining and participates in Zero Foodprint. Stay at h2hotel, Sonoma County's first LEED Gold hotel, where the design is as green as the ethos.
Edible Art & Zero-Waste in Santa Clara
The Santa Clara Marriott is home to Chef Nelson Ramirez who creates culinary art like his signature hummus table that transforms fresh, locally sourced produce into a living canvas. Next door, the Santa Clara Convention Center's Levy Farm Shelf grows produce on-site with 90% less water and faster harvests. Each harvest makes its way into tastings, small meetings and pre-con events while cutting carbon emissions. Levy’s Waste Not 2.0 Program uses real-time data to help their chefs minimize food waste across all Levy locations.
The Ameswell Climate Lens in Mountain View
At The Ameswell Hotel, professional meetings and events go beyond the boardroom with a focus on sustainability and farm-to-table excellence. Its on-site restaurant, ROGER, collaborates with local farms to source seasonal, organic ingredients, crafting menus that highlight regenerative agriculture practices and support local ecosystems.
Forage to Fork at Timber Cove Resort in Jenner
Jenner’s Timber Cove Resort offers year-round foraging experiences across redwoods, prairies and tidepools to find wild mushrooms, berries, seaweed and edible plants which the Coast Kitchen transforms into a curated tasting. As a Kind Traveler partner, guests who stay at the resort using the platform help provide a $10 donation to local nonprofit Russian Riverkeeper. Additional features include EV chargers and refillable bath amenities to reduce waste.
Regeneration Leaders in Sonoma County
Sonoma County is setting the bar for sustainability with farm-to-table dining, regenerative farming and net-zero initiatives. In Healdsburg, SingleThread blends a Michelin three-star restaurant with a 24-acre regenerative farm focused on seasonal, zero-waste cuisine. Stone Edge Farm's Enclos and Beltane Ranch highlight eco-friendly practices through Green Star dining, soil health and biodiversity. Local leaders also include Sonoma County Meat Co., aiming for net-zero emissions, and Rodney Strong Vineyards, the county's first carbon-neutral winery. Other standouts like Gundlach Bundschu Winery and Clover Sonoma embrace regenerative farming, renewable energy and innovative packaging to reduce their environmental footprint.
Cocktails in the Fields at Terra Amico Farms in San Martin
Terra Amico Farms embraces practices such as crop rotation, cover cropping and composting, ensuring soil health, biodiversity and carbon capture for a more resilient future. Groups can gather for custom farm-to-table dinners where local chefs prepare gourmet meals with seasonal produce sourced from the farm and neighboring growers. For a more hands-on twist, guests can step behind the bar to create cocktails infused with herbs they’ve just harvested.
The Next 50 Years of Joseph Phelps Vineyards in St. Helena
Joseph Phelps Vineyards has spent the last 50 years protecting the environment, with 480 acres preserved under the Napa Valley Land Trust. Looking ahead, the winery is embracing regenerative farming to improve soil health, biodiversity and resilience to climate change. Techniques like cover cropping, minimal tillage and fostering microbial life create healthier vines that produce exceptional fruit while aiding water efficiency and carbon sequestration. At its Home Ranch, guests are invited into an immersive experience that showcases one of Napa's most ambitious sustainability efforts.
Community-Rooted Menus at Todo un Poco in Elk Grove
Todo Un Poco Chef Marie Mertz builds a Mexican Italian menu around produce from Cliff's Garden and Bella Vida Farm, shrinking the restaurant's carbon footprint while backing small growers. The food stays ultra-seasonal, hyper-local and full of local character.
Soil Born Farms in Rancho Cordova
Soil Born Farms Urban Agriculture & Education Project is a 25-year-old, 55-acre historic ranch on the American River Parkway that grows food and community in equal measure. Host meetings outdoors, then add team building like sustainability workshops, organic cooking classes, live music, bird and nature walks, or volunteer sessions. The farm has welcomed everyone from neighborhood groups to the Governor for alfresco soirées.
CENTRAL CALIFORNIA
Low-Waste at Asilomar Hotel & Conference Grounds in Pacific Grove
Under Executive Chef David Baron, Asilomar Hotel and Conference Grounds sources about 70% of ingredients from nearby Salinas Valley farms to cut food miles and boost local ag. The kitchen prioritizes seasonal, responsibly sourced produce and seafood from Monterey Bay Aquarium Seafood Watch's green list and local fisheries. The result is a consistently fresh, coastal menu with a lighter footprint.
Hands-On Regenerative Farm Tours in Santa Barbara
La Puma Farms in Santa Barbara is a regenerative farm offering private experiences for groups interested in food, gardening or hands-on learning. Guests taste estate-grown extra virgin olive oil, certified organic fruit and raw honey while seeing how the farm-to-table loop works. Tours are led by John La Puma, M.D., a certified naturalist and former University of Chicago faculty member.
Farmer Driven Dining in Los Alamos
Los Alamos’ Pico builds its menu around relationships with nearby farmers, ranchers and fishers who practice regenerative, humane methods. Exclusively working with ethical producers, from farmers prioritizing soil health to ranchers providing animals with natural diets and ample space to roam, Pico ensures transparency at every level. Drinks match the ethos – craft cocktails with fresh juices and an 800+ bottle wine list heavy on small, values-aligned producers.
Sip, Savor, Sustain in SLO CAL
SLO CAL blends sustainability with standout food and wine experiences. In Edna Valley, La Lomita Ranch hosts a Fall Wine Dinner in its equestrian barn, featuring Chef Rachel Ponce's Mexican-inspired five-course menu. Paso Robles wineries like Niner Wine Estates and CASS Winery add group-friendly tastings and interactive activities such as beekeeping and wine blending. Coastal Pismo Beach has ocean-view winemaker dinners at Vespera Resort, while San Luis Obispo City highlights culinary artistry with Mistura Restaurant's intimate Chef's Table for ten.
SOUTHERN CALIFORNIA
Sustainable Fine Dining in Long Beach
Heritage, run by siblings Chef Philip and Lauren Pretty, is Long Beach’s first Michelin-star restaurant and a zero-waste kitchen from day one. It holds both a Michelin Star and Green Star (2023-2024), plus Green and Blue certifications. Dinner is a nine-course tasting built on peak-season, local ingredients, some grown on the Prettys' regenerative farm a mile away. Every scrap is used; the rest is composted back at the farm. Heritage Farm also hosts intimate events, pop-ups and wine dinners for up to 80.
Santa Monica Hotel Restaurants Using Its Farmers Markets
At The Surfing Fox, inside The Pierside Hotel, chefs spotlight a local farmer at the Santa Monica Farmers Market each month and build dishes around one hero ingredient. Plus there’s even more incentive, if you buy produce at the farmers market, you’ll earn 10% off an upcoming meal. FIG at Fairmont Miramar Hotel & Bungalows uses ingredients from multiple weekly market runs and specialty foragers combing the coast. Marelle at Sandbourne Santa Monica leans Mediterranean while staying fiercely seasonal and responsibly sourced.
Farm-to-Table Snapshot in Carlsbad
Omni La Costa's on-site bee hives and herb garden infuse dishes with house honey and fresh chive, basil and fennel aromatics. The Agua Hedionda Discovery Center's Oyster Wattle program partners with local restaurants, turning shells into erosion-fighting wattles that protect the lagoon. Round it out at Michelin-starred Jeune et Jolie, where the menu celebrates hyper-local sourcing with serious style.
San Diego Botanic Garden
The 37-acre San Diego Botanic Garden pushes past pretty landscapes into climate resilience, working with tribal communities, federal agencies and universities to conserve native plants and diversify food systems. Programs connect biodiversity, regenerative agriculture and food security to everyday choices. Visitors can learn to grow in the Subtropical Fruit, Herb and Incredible Edibles gardens, then translate it at home.
Campus-Grown Ingredients at USC's Teaching Garden
Adjacent to downtown Los Angeles, USC’s Teaching Garden delivers fresh produce and herbs to university events and restaurants across campus. The weekly harvest, grown at the USC Hotel, supports private events and the restaurant team’s farm-to-table culinary initiatives. Recently, the team of chefs harvested peppers, tomatoes and squash to be used in the tailgate buffet at the McKay’s Restaurant. The grassroots campaign is led by Executive Sous Chef Mireya Medina and Kitchen Manager Clarence Campbell.
Female-Led E.A.T. Marketplace in Temecula
Temecula’s EAT Marketplace brings regenerative agriculture and women-owned supplier networks to weddings, workshops and corporate retreats. The food is seasonal, sourced with care, and inclusive of different diets. Recognized as a 2025 CO-100 Community Champion, by the U.S. Chamber of Commerce, they blend hospitality with community impact.
Rooftop-to-Table at The Bloc in Los Angeles
In Downtown Los Angeles, The Bloc is redefining the urban event experience with its rooftop garden. Available as a private event venue, the rooftop garden offers a backdrop for professional meetings, receptions and curated dining experiences. Partnering with JOEY DTLA, The Bloc’s signature restaurant, guests can enjoy dinners where chefs incorporate herbs and produce grown directly from the rooftop garden into their menus.
Immersive Dinners at Aziz Farms in Greater Palm Springs
Farmer Mark Tadros leads a regenerative operation at Aziz Farms growing dates and seasonal crops while restoring desert soil. On-farm collaborations with local chefs turn the harvest into immersive dinners that highlight Coachella Valley bounty. Guests leave with a deeper connection to growers and the land-and opportunities to give back.
Bommer Canyon Preserve Cattle Camp in Irvine
From April to Oct., Boomer Canyon Preserve Cattle Camp, a 15-acre outdoor setting, hosts everything from company offsites and picnics to weddings and parties. The vibe pairs rustic history with modern comfort, so it feels laid-back but dialed in. Capacity scales from small gatherings to large celebrations without losing the canyon calm.
Closing the Loop at Fox Point Farms in Encinitas
Fox Point Farms in Encinitas blends agriculture, dining and community gathering in a regenerative farm setting. The property hosts events and meetings with seasonal cuisine sourced directly from its own fields, highlighting biodiversity, soil health and sustainable practices. It's designed as a model for closed-loop systems while offering scenic farm-to-fork experiences along the coast. Adding to its innovation, Fox Point Farms is also home to San Diego's first Farm to Tap Brewery.