The officials gathered at the front of the room, arranging themselves on a dais, last fall at the United Nations Climate Change Conference in Bonn, Germany.

Suburban father Mike Polis makes an unlikely rancher, but he’s gained traction with his passion project, building a small family farm catering to a niche Capital Region market.

Urban farmers Sarah McCamman and Randy Stannard never dreamed their most lucrative time of year — heirloom tomato season — would go from boom to bust under a state quarantine.

The Trump administration, taking aim at one of former President Barack Obama’s signature environmental achievements, is proposing to suspend required increases in vehicle fuel economy after 2020 and unwind California’s authority to limit tailpipe greenhouse gas emissions in the state.

We asked readers to submit their picks for the Capital Region’s top entrepreneurs —and you answered. Our editorial team vetted almost 100 nominations, looking for innovative business ideas, interesting backstories, unique products and services and that ineffable “it” factor. And here they are…

For advocates looking to curb disposable plastic use and pollution through regulation, California represents the benchmark. But for industry groups, the regulation is overly burdensome, going too far to restrict what businesses can do, which they argue would ultimately increase costs for consumer goods.

Origin Materials is part of a small but growing bioplastics market. Regulation, recycling and changing consumer behavior have proven ineffective in curbing the environment impacts of plastic. With plastic production projected to double over the next 20 years, Origins founders think the key solution lies in the bottles themselves. 

Mark Murray, executive director of Californians Against Waste, offers his insight into the plastics industry.

In San Joaquin County, elementary and middle school students are running farmers markets at 10 after-school sites. In Yolo County, the Yolo Food Bank runs each market held at local schools, but hundreds of students get to shop weekly for fresh produce. And in Sacramento County, a hybrid approach currently serves five schools.

Bryan Barrett knows this land well.

Before much of the land was slated for development in recent years, Barrett’s grandparents David and Dolly Fiddyment owned a ranch near what is now Blue Oaks Boulevard and Orchard View Road in West Roseville. Barrett learned how to drive a tractor on this land, how to swim in a nearby creek.

Effective water conservation throughout the City of Folsom made way for the largest expansion of the city in decades. While not all residents agree with Folsom’s strategy, it is being implemented in growing cities around the state as an effective tool to meet housing demand. 

Ellen Hanak, director of the Water Policy Center at the Public Policy Institute of California offers her insight into California water management.

Eight of the world’s 10 largest vegetable seed companies are located near UC Davis, a world leader in plant science and agricultural research. The Capital Region is home to a vast ecosystem at the forefront of advancing food production — here’s how all the pieces come together.

The U.S. is the largest wine market in the world, and California produces 65 percent of all the wine consumed domestically. Our industry generates $57.6 billion in annual state level economic activity, which in turn employs 325,000 Californians. It is vital that California wine remain competitive in a global market.

During the school year, 13 students from Washington Elementary School in Stockton, meet once a week at the 5.7-acre Boggs Tract Community Farm, where the children grow seedlings into vegetables in one small patch of land.

In America’s farm-to-fork capital, it’s easy to place attention on the fork side of the story – the amazing chefs and restaurants feeding us. Yet, there’s a complicated web of grassroots services, part of a larger food system, which covers everything including health, environment, economy, social justice and more. Nonprofits provide core services that keep this delicate system moving toward a better community. Comstock’s explores this side of Sacramento’s local food network.

Beyond the devastation and personal tragedy of the fires that have ravaged California in recent months,  another disaster looms: an alarming uptick in unhealthy air and the sudden release of the carbon dioxide that drives climate change.

Right in California’s agricultural heart, innovative nonprofit Green Tech Education and Employment is growing something other than crops – it’s cultivating Sacramento’s next generation of skilled workers.

While California boasts some of the highest numbers of female farmers in the U.S., at 33 percent of the state’s total farmers, that’s still only one in seven farmers. Yet, the women who have chosen this profession don’t see themselves as statistics. They see themselves as hard workers feeding their communities.

Comstock’s recently spoke with three women about the joys and challenges of running small farms.

Here in America’s farm-to-fork capital, consumers tend to understand this connection through our region’s rich agricultural heritage and California’s role as the nation’s largest agricultural producer. Local chefs like Brad Cecchi showcase seasonal produce and proteins from local farmers and ranchers who respect the land they farm and animals they raise, through practices intended to keep the land productive for generations to come.