Three panelists talked about the farm-to-fork movement at the Harper Alumni Center at Sacramento State on Tuesday, Nov. 15 as part of Global Entrepreneurship Week.

The panel consisted of Sac State alumni who own and operate well-known restaurants. They discussed the balance between gastronomy, which is the study of food and culture, and economy.

The alumni on the panel were Ernesto Delgado, owner of Tequila Museo Mayahuel on K Street; Greg Connolly, owner of the organic meal delivery company Trifecta; and Nicole Rogers, the director of farm-to-fork at the Sacramento Convention & Visitors Bureau. The panel was moderated by Maritza Davis, the co-owner of Unseen Heroes, an events marketing agency.

Restaurant owners and chefs on this panel discussed how in the Sacramento region they have the role of both promoting and making a profit off of the locally grown food that they serve at their restaurants.

Sac State President Robert Nelsen said that he hopes Global Entrepreneurship Week will make the school a hub for business education.

“We expect to have thousands of people to come on to the campus every November so they can learn about entrepreneurship,” Nelsen said. “Creating new businesses, young businesses, new restaurants, new, new, new.”

Nelsen talked about food insecurity on campus, claiming that anywhere from 12 to 20 percent of students are going to bed hungry.

“As you’re all eating out there I hope you know that Jody’s and my stomachs are growling because we’re doing a challenge of only spending $6.47 a day per person on food,” Nelsen said.

Panelists described how their businesses impact people’s lives by helping them eat healthy, delivering the best crops to their doorsteps and helping build a better future for them and their families.

“Farm-to-fork is for everyone, not just the elite class,” Rogers said. “Everyone should have access to this high quality food.”

Connolly said that the goal of Trifecta is to deliver healthy foods to people’s homes.

With Trifecta’s food delivery service, people have the option to decide whether they want healthy foods, such as paleo meals or vegetarian meals.

Connolly mentioned how sticking to 100 percent organic food can be difficult for the company.

Delgado graduated from Sacramento State in 1997. He said that he wants the healthiest foods for his new restaurant, La Cosecha, which will be located near Cesar Chavez Park in downtown Sacramento.

“I believe entrepreneurship defines me, it runs through my veins,” Delgado said. “My restaurants are personally designed by me. I like to exhibit everything in our culture. It’s what makes me unique.”

Delgado said that entrepreneurs shouldn’t be afraid to try out their ideas even if they don’t become successful.

“I always used passion to drive me,” Delgado said. “I’ve had restaurants that weren’t a success, so you move on. Be open to learning and to be open failing.”

Members of the Delta Sigma Pi Business Fraternity said they decided to attend because the event was part of Global Entrepreneurship Week.

“We were informed about Global Entrepreneurship Week, so we wanted to check it out and see what today would be about,” said Alan Kwong, a member of Delta Sigma Pi.