2017’s Best Foodie Cities in America

Americans today liberally apply the term “foodie” to anyone who loves gourmet dining. But foodie culture isn’t limited to restaurants. More importantly, far fewer than the many who claim to be foodies truly deserve the label. “Authentic” foodies, according to experts, not only crave new and different flavors but also savor the exploratory experience of eating, learning and discovering food.

Needless to say, the foodie lifestyle can be quite expensive, considering that restaurant prices alone have risen. In fact, Americans spent more money at food establishments than at grocery stores for the first time in 2015. Dining in can be comparatively more cost-effective — not to mention equally satisfying to the taste buds — but only to the extent that grocery-store prices have declined. Eating at home still can be pricey, depending on the local cost of living as well as the type and quality of ingredients used in preparing homemade meals.

Fortunately, culinary hotspots across the U.S. offer plenty of affordable options for cash-strapped epicures. These wallet-friendly cities cater to foodies who prefer to cook at home, explore the local gastronomy or both. To determine the best and cheapest foodie scenes, WalletHub’s analysts compared more than 180 U.S. cities across 24 key indicators of foodie-friendliness. Our data set ranges from cost of groceries to affordability and accessibility of high-quality restaurants to food festivals per capita. Read on for the winners, expert foodie insight and a full description of our methodology. Happy eating!

Main Findings

Best Foodie Cities in America

Ask the Experts

Wallet-conscious foodies don’t always have to sacrifice quality for price. For money-saving advice and policy-related tips for improving the local food scene, we asked a panel of experts to weigh in with their thoughts on the following key questions:

1. What tips can you provide to foodies on a tight budget?
2. In evaluating the best foodie cities for your wallet, what are the top five indicators?
3. What tips can you offer to health-conscious foodies who like to eat out?
4. What role, if any, can local authorities play in improving the food scene in their city?

• Patrizia LaTrecchia Associate Professor at the University of South Florida
• Judith Rodriguez Professor and Chairperson for the Department of Nutrition & Dietetics in the Brooks College of Health at the University of North Florida
• John Bovay Assistant Professor and Extension Economist for the Department of Agricultural and Resource Economics at the University of Connecticut
• Fabio Parasecoli Professor and Director of Food Studies Initiatives at The New School
• Ernest Baskin Assistant Professor of Food Marketing at Saint Joseph's University
• Brandon R. McFadden Assistant Professor in the Food and Resource Economics Department at the University of Florida
• Aliyar Fouladkhah Assistant Professor for the Department of Agricultural and Environmental Sciences at Tennessee State University
• Alice Randall Professor and Writer-in-Residence for African American and Diaspora Studies at Vanderbilt University
• Matthew Hoffman Assistant Professor in the Food Studies Program at the University of Southern Maine

Patrizia LaTrecchia

Associate Professor at the University of South Florida

What tips can you provide to foodies on a tight budget?

Whenever I eat out or at home, I always think about making healthy food choices. If I don’t eat well, I don’t feel well, so conscious food choices are essential to me. Food is also a pleasure, and cooking is the most important thing we can do for ourselves daily. The word diet comes from the Greek “diatia,” which means “way of life,” not punishment and privation as we often intend it these days.

Eating well, with the appropriate portions (I underline portions) and caloric intake necessary for a healthy person and the adequate nutrition we need and to keep our palate happy, can be accomplished without breaking the bank. Cooking your own meals is another key component to be healthy and to save money.

I give an assignment to my students in a global citizen certified class I teach on food, “7 Days of Real Food on a Budget,” and the first thing I tell them is: be prepared.

Be prepared. Eating healthily does require preparation; there is no way around that, but there is one skill that one can master when it comes to food preparation. It is multitasking and it is the key to minimizing food preparation time. So learn to knock out multiple things at once.

For instance, you can make a large vegetable soup while you are baking your homemade granola or steaming/grilling vegetables as your side dishes for the week. Your kitchen will be a mess, but it is worth the effort. The other key is to keep staples on hand so you are always ready to prepare a meal without having to run to the grocery store that can lead you to falter. I like to have extra virgin olive oil, a wedge of Parmesan cheese (as authentic as I can find), onions and garlic, dried lentils and dried chickpeas (not a fan of beans but that’s me), quinoa, rice, pasta (I prefer to use the gluten free varieties and there is a fabulous brand Jovial that is made in Italy and that can be found at Whole Foods, Publix, Winn Dixie), my homemade minestrone soup frozen in small single meal portions, fresh fruit and vegetables.

Go out on the field. Take time to go to the grocery store for the initial grocery shopping to establish the pantry. Do it consciously, take notes on prices, offers, what is in season, places, and calories as anyone concerned about their diet and food intake (and its quality) should do. I usually take trips at different times, depending on my schedule, to different grocery stores where I purchase different things. It sounds time-consuming, but it is part of my routine and I do not do it daily. I go to Greenwise, Publix, Whole Foods, The Fresh Market, even Costco for certain items. Costco has the best selection of international cheeses in town. You can purchase a wedge of Manchego from Spain, Asiago from Italy, Petit Basque from France and even occasionally Taleggio from Italy (that is really a treat), and Mozzarella di Bufala Campana DOP from Italy, at a reasonable price if compared to other stores. I also try to go to fresh markets, when I can.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

Foodie dietary diversity is quite relevant to me. And I also want to know what is on my plate. I look at what type of restaurants they have:

• If they are chain restaurants or local restaurants;

• How long have they been there;

• Who owns them;

• Who is the chef.

I also look at their menus and the type of meals they offer. It may seem like a lot of work or too much to worry about but I believe that food is an important part of our lives, and I want to know what is on my plate.

What tips can you offer to health conscious foodies who like to eat out?

Again be prepared. Research the restaurants in town. Ask questions at the restaurant. Usually, the best restaurants are not necessarily the most expensive or the most popular ones. Personally, I am intrigued by less known small places that have personal stories about chefs, and restaurant owners who are passionate about food.

What role, if any, can local authorities play in improving the food scene in their city?

Education. Education. Education. Educating consumers is paramount. Consumers are the ones who vote with their choices, and that is how real change happens. When I talk to students about food, I am shocked to discover they have no idea about basic things on macro and micronutrients. They have no clue about the outrageous amounts of sugar in some of the beverages they consume daily. Food education should truly be a part of the educational curriculum.

Judith Rodriguez

Professor and Chairperson for the Department of Nutrition & Dietetics in the Brooks College of Health at the University of North Florida

What tips can you provide to foodies on a tight budget?

Watch portion sizes -- focus on the aesthetics of your plate, not the amount.

Stick to basic foods and a few flavor enhancers -- fresh herbs, etc., to savor the food, not drown it in other flavors

Look beyond the fancy or expensive, to savor community-based and local eateries and favorites.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

• The range of eateries and price ranges;

• The diversity of cuisines;

• The focus, promotion and pride of the city’s food scene.

What tips can you offer to health conscious foodies who like to eat out?

Stick to basic foods and a few flavor enhancers -- fresh herbs, etc., to savor the food, not drown it in other flavors.

What role, if any, can local authorities play in improving the food scene in their city?

• Support policies that promote safety, variety, the local businesses and groups;

• Encourage health practices at the large scale level for the entire city’s population;

• Have initiatives or projects that promote collaboration among different community systems and organizations.

John Bovay

Assistant Professor and Extension Economist for the Department of Agricultural and Resource Economics at the University of Connecticut

What tips can you provide to foodies on a tight budget?

First, set a budget for total food expenditures and stick to it. More than 50% of American households' food spending takes place at restaurants and in similar settings like food trucks, buffets within grocery stores, and ballpark vendors. Yet, restaurant prices are nearly four times that of retail store prices, according to data from the U.S. Department of Agriculture’s Economic Research Service. By preparing simple meals at home and taking lunch to the office more frequently, you’ll have more money to spend on enjoyable dining-out experiences.

Second, when you go out for a meal, keep in mind that restaurant portion sizes tend to be large, so you might save money (and still leave feeling full) by ordering fewer plates and sharing. In particular, ordering one or two appetizers instead of an entree is an excellent strategy for saving money while dining. Plus, appetizers tend to have more flavor than entrees, and are good for sharing.

Third, keep in mind that if a restaurant has long lines, or reservations fill up quickly, this is a sign that the restaurant is either overhyped or underpriced. You can evaluate which of these it is by examining the menu.

Finally, choose restaurants in neighborhoods where real estate is cheaper, and restaurants with more casual dining atmospheres. In many cities, fast-casual establishments and food trucks serve tastier meals than expensive sit-down restaurants with the same cuisine.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

For my money, cities that offer diverse cuisines (my favorites include Chinese, Ethiopian, Korean, Indian, taquerias, Thai, and Vietnamese) at a reasonable price are the most interesting. I’m also especially attracted to cities in places where fresh fruits, vegetables, and seafood are readily available, again, at a reasonable price. Davis, California, where I went to graduate school, checked most of these boxes, and Washington, D.C., and its suburbs, does pretty well on my scale too.

What tips can you offer to health conscious foodies who like to eat out?

Again, be conscious about portion sizes and keep in mind that vegetables and fish are not necessarily healthy -- if they are served in heavy dressings, or fried, there are likely to be healthier options on the menu.

What role, if any, can local authorities play in improving the food scene in their city?

By making it easy for local entrepreneurs to form and incorporate businesses, and by easing zoning regulations, state and local authorities can help local restaurant scenes thrive. Food safety is incredibly important, but local officials probably do more harm than good by developing strict food-safety standards or guidelines for food preparation, when these strict standards discourage entrepreneurship. Time and time again, the market has taken care of food-safety problems; regardless of the stringency of restaurant health codes, news reports, social media, and old-fashioned word of mouth can seriously harm a restaurant’s reputation if diners experience food-borne illness or sanitation issues.

Fabio Parasecoli

Professor and Director of Food Studies Initiatives at The New School

What tips can you provide to foodies on a tight budget?

First of all, waste less. If you can, shop more frequently and only for what you need. Get creative with leftovers.

That said, scout out your neighborhood. There may be hidden gems that at first may look uninteresting. Look for end-of-the day sales in farmers' markets and special offers in gourmet stores, but do not discount mom-and-pop's stores, bodegas, and supermarkets, which are increasingly carrying organic and local products (at times, to the detriment of smaller producers and retail outlets that cannot compete in terms of economy of scales and purchasing power). See if there are community gardens in which you can get involved. Consider joining CSA (Community-supported agriculture) initiatives: due to the large quantities of the deliveries, they may require that you team up with friends and that you get creative with recipes, but you can end up spending less in the long run, and you'd be supporting local farms.

Explore websites that organize shared dinners: at times you can enjoy great meals at decent prices, and you could make new friends. And keep an eye on the local restaurant week, if you feel like splurging a bit.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

• The variety and number of retail outlets and restaurants (often, unfortunately, also a sign of gentrification, with all the social issues it entails);

• Accessibility of healthy, fresh food in all neighborhoods;

• Availability of food at different price points;

• Presence of community gardens, farmers' markets, and food-related civic initiatives;

• Local authorities embracing (and implementing) a solid food policy.

What role, if any, can local authorities play in improving the food scene in their city?

A good, coordinated local food policy is paramount to achieve food justice, reduction of waste, availability of healthy food, as well as environmental sustainability of food production, distribution and consumption. Zoning regulations can favor food-related businesses, also in low-income areas. Tax and regulatory support for small businesses can help new shops and restaurants open and thrive. Cities can also participate in the launch of food incubators, which can enrich the local food scene.

Ernest Baskin

Assistant Professor of Food Marketing at Saint Joseph's University

What tips can you provide to foodies on a tight budget?

There are many options for foodies on a tight budget, as restaurants often try to encourage customers to visit them during off-peak hours by offering deals and specials. Many high end restaurants host happy hours and offer lunch specials where the exact same high end menu options can be had for a lower price. In addition, there are a variety of apps that offer discounts to local restaurants in many cities that can help defray the cost of expensive meals. Apps like OpenTable, Seated, Visa Offers (in the Uber app), Mogl, Spotluck, Restaurant.com and others give discounts/cashback for eating at certain restaurants or for eating at certain times. Some can even be used together to improve the discount. Also, attend as many food festivals that you can as a way to experience the best that your city has to offer at a reduced price.

What tips can you offer to health conscious foodies who like to eat out?

Always look at menus prior to eating out. This can give you a sense of whether the meal you will be eating will likely be healthy or not. In addition, restaurant websites often advertise the healthiness of their food so that can be a strong indicator.

What role, if any, can local authorities play in improving the food scene in their city?

Food festivals are a great way to help locals experience the food scene at a discounted price. Local authorities can help improve the food scene by helping to organize these for their city.

Brandon R. McFadden

Assistant Professor in the Food and Resource Economics Department at the University of Florida

What tips can you provide to foodies on a tight budget?

The best advice for foodies on a tight budget is to eat at home. While this may not be the advice some foodies want, preparing food at home allows you to think about food from the perspective of a chef, and provides a more rich experience when eating out. For example, my enjoyment of beer increased greatly after brewing a couple of batches, because I thought more about the process and specific ingredients when ordering and consuming.

When cooking at home, money can be saved by purchasing cheaper cuts of meat and seasonal produce at farmers’ markets. Cheaper cuts of meat can be braised or prepared in a slow cooker (also beneficial for the busy foodie). Eggs and beans are also inexpensive sources of protein. Eating seasonal produce can get mundane within the season, so use herbs or spices for flavor variety. Also, experiment with other parts of a food. For example, roasting the seeds from a spaghetti squash can provide a tasty snack or texture to a meal.

If you absolutely do not feel like cooking at home, seek out happy hours and daily specials.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

• Access to fresh ingredients, although, some meals can be relatively expensive, depending on the ingredients. For example, lobster rolls are still relatively expensive, even from a shack on the side of the road in Maine;

• A culture that supports small business owners. Sometimes a good proxy for this is the number of craft breweries per capita. A city that is a great example, and near and dear to my heart, is St. Petersburg, FL;

• Food truck and/or street vendor scene. Having a low cost for space allows these businesses to charge lower prices. Also, the condensed menu usually allows them to focus on making fewer, but outstanding, options;

• Ethnic offerings, often characterized by a high concentration of a specific ethnic group. San Francisco has amazing food options, but you can get amazing Dim Sum for not much money in Chinatown. The German influence can be noticed throughout Cincinnati, and the Over-the-Rhine neighborhood is now home to a great food scene;

• Walkability and public transportation. Competition encourages a better product at a lower price, and the more options available in a walkable distance increases competition.

What tips can you offer to health conscious foodies who like to eat out?

There are the standard pieces of advice for minimizing calories when eating away from home, like substitute bad sides for good sides, and choose water, but that’s pretty boring. Asking for sauces on the side can help and not really change the experience.

Portion control is key, but some restaurants that foodies patron have relatively smaller portions (especially tapas). If eating with a companion, a great way to restrict portion is to split a meal. If you are too hungry to split one meal, split two meals with a one being a salad and one being a more flavorful meal.

What role, if any, can local authorities play in improving the food scene in their city?

Decrease regulation for small businesses, including food trucks and street vendors, and avoid picking winners by giving subsidies or tax breaks to chain restaurants.

Aliyar Fouladkhah

Assistant Professor for the Department of Agricultural and Environmental Sciences at Tennessee State University

What tips can you offer to health conscious foodies who like to eat out?

Foods consumed outside your home varies considerably when it comes to nutritional quality. Of course, extra salt in diet is a major concern in America; some studies say around 30% of people currently have high blood pressure, one of the main consequences of extra salt in diet. Processed meat products like bacon and fermented sausages, baked products, cheeses, soups and spreads are some of the foods that typically contain considerable amount of salt. Just like many other practices related to health and nutrition, moderation and balance is key, so a health conscious individual could limit the amount and frequency of consumption of high-salt foods.

Another topic of potential concern is microbial safety of foods in restaurants. I think it is always a good idea to visually inspect a new dining place to make sure that at least the tables, floors, and utensils are visually clean. In many states, health departments also have inspection scores of restaurants available for the general public on their website. Making sure the food is cooked thoroughly is really critical as well. Products like ground meat or fresh seafood could harbor disease-causing bacteria, such as Shiga toxin-producing E. coli and Vibrio. In many cases, these bacteria do not cause upset stomach immediately after consumption, but rather create health complications anytime from few days to several weeks after an individual ingest them.

I think being overly cautious is really important, especially when it comes to new foods in new locations that one has not tried before. Handling of leftover food is also very important if one tries to keep some portion for later. Many microbes could multiply exponentially every 10 to 20 minutes when the temperature is optimal for them. The temperature range of 40 to 140 ºF is typically considered as the “danger zone,” and food safety specialists usually recommend keeping perishable foods in the danger zone for less than two hours. It is critical to refrigerate the leftover foods within the two hour window after the food is prepared.

What role, if any, can local authorities play in improving the food scene in their city?

Although North America is home to one of the safest food supplies of the globe, every year roughly 1 out of six Americans experience illness caused by foods contaminated with disease-causing bacteria. The diseases from food could be mild, those that “go away” on their own in few days, or could be life threatening. In fact, the Center for Disease Control and Prevention estimates sadly more than 3000 Americans die every year because of food-related microbial diseases. Local authorities play a critical role in two aspects. One is trying to prevent any food-related diseases by conducting inspections and regulating food safety standards for restaurant establishments. They also play a critical role in identifying outbreaks and stopping the spread of the microbial diseases when they occur in a region.

There are sophisticated microbiological tools such as Pulsed-field Gel Electrophoresis and Whole Genome Sequencing that are used at local and state level to assure detection and control of food-related diseases in case such issues arise in an establishment. Some states have been also experimenting with posting food safety letter grade cards at the entrance of restaurants that I think is very helpful for costumers. There are also recent pilot programs in the north east that alert state health authorities when a consumer posts food related discomfort on social media. This gives an opportunity to local health authorities to follow up with an individual in a very short amount of time, offer assistance and referral to the person, and also receive “clues” if a potential outbreak has initiated in a region. I think expansion of these monitoring systems could ultimately assure even safer food experiences for customers.

For many consumers that do not have extensive knowledge of nutrition and health, I think it is very difficult to differentiate between healthy foods and those that have unreasonable amounts of sugar, fat, calories, or sodium. It would be very helpful for local authorities to mandate additional, required or voluntary, guidelines for food establishments to provide information on nutritional quality of their food, especially if it contains unreasonable amount of an ingredient. For example, if a meal contains more than 100% maximum recommended intake of salt for one day, that food could be labeled in the menu, so a health conscious individual could make an informed decision.

Alice Randall

Professor and Writer-in-Residence for African American and Diaspora Studies at Vanderbilt University

What tips can you provide to foodies on a tight budget?

Don't limit yourself to traditional restaurants. Every city, and most small towns, has bakeries, caterers with storefronts, farmer's markets and sometimes even gas stations, where excellent local cooking can be found. Food trucks are another obvious option. University cafeterias, if you choose wisely, can also provide great value and great flavors. More and more students are demanding and getting great food options in stunning settings. But don't avoid great restaurants. If you order wisely you can eat out at a great place on a budget -- if you don't order liquor and wine and dessert. Skip the drinks -- then tip a full 25% -- a bit more than twenty to make up for the fact you don't have liquor on the bill. Try to go early or late if you're only eating two courses. Be kind to the restaurant and staff and typically they will do their best to see you get a "value meal" in a splurge place.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

• Easy and abundant access to top quality ingredients. In Martha's Vineyard I eat at a place that buys lobsters fresh off the boat, then boils them and serves them to me sitting on a pier looking at that boat -- and I get change from a twenty. In Nashville, more than one of my favorite restaurants grows its own vegetables in a yard surrounding the kitchen;

• An ethnically diverse community that supports the rights of new immigrants, allowing them to build businesses in food and out of food that sustains the evolution of a diverse culinary scene and culinary innovation through cross-pollination;

• The presence of a great farmers market;

• The presence of a great international market that includes a broad spectrum of locally grown fresh produce from around the world -- sometimes this produce will be grown in local greenhouses;

• An independent book store that carries local cookbooks and supports the local food scene.

What tips can you offer to health conscious foodies who like to eat out?

• Only eat what is delicious. If it's not delicious, after one bite stop eating, even if you've paid for it;

• If you're watching your weight don't be ashamed to split plates, don't be ashamed to order only one course, or drink coffee for dessert, but tip big;

• If it is delicious, and you don't want to split plates, don't finish the food. You can respect the chef without cleaning your plate.

What role, if any, can local authorities play in improving the food scene in their city?

• Treat chefs as artists. Any benefits that writers and musicians get, chefs should get too;

• Recognize the need for immigration reform and the important work documented and undocumented immigrants are doing in our kitchens;

• Recognize and address the impact the opioid crisis and alcoholism is having on food service workers and provide treatment opportunities;

• Recognize and address the reality that increasing costs for rent, coupled with unusually long hours, create particular safety problems for those working in food scene.

Matthew Hoffman

Assistant Professor in the Food Studies Program at the University of Southern Maine

What tips can you provide to foodies on a tight budget?

It behooves us all to remember that the pleasure we have in food comes less from the food's material qualities, than from our understanding and appreciation of that food -- as well as from our mood, which is greatly affected by our company and surroundings. Thus, as most foodies already understand, a tight budget is little impediment to great food experiences. Learning about and developing an appreciation for various foods, learning how to prepare food at home, and taking the time to share food with friends -- these are all one needs to do to enjoy one of life's greatest and cheapest pleasures.

In evaluating the best foodie cities for your wallet, what are the top five indicators?

The number one best indicator of a "best foodie city for your wallet" is going to be the size and diversity of the immigrant population.

What role, if any, can local authorities play in improving the food scene in their city?

There are several aspects to this. First, city planners need to foster vibrant downtown areas by creating mixed-use neighborhoods (both business and residential, in the same place) that include a variety of housing types, and which will attract residents of various ages, incomes, and ethnicities. A great food scene requires a lively downtown, one where people live and that other people will want to visit.

Second, the enjoyment of good food in restaurants is closely tied to the enjoyment of good food at home. City planners have spent the better part of a century banishing farmers’ markets from downtowns and facilitating the flight of supermarkets. Fortunately, in some places, this trend is being reversed. A city that wants to foster a great food scene, even if it is primarily restaurants that they have in mind, also needs to foster a great food culture amongst eaters, by bringing back farmers markets and making sure that all neighborhoods have quality grocery stores.

Local authorities will also do well to remember that a large and diverse immigrant population (living mixed in with the rest of the population in well-serviced neighborhoods) is likely to contribute heavily to a great food culture.

Methodology

In order to determine the best and cheapest local foodie scenes, WalletHub’s analysts compared 182 cities — including the 150 most populated U.S. cities, plus at least two of the most populated cities in each state — across two key dimensions, “Affordability” and “Diversity, Accessibility & Quality.”

We evaluated those dimensions using 24 relevant metrics, which are listed below with their corresponding weights. Each metric was graded on a 100-point scale, with a score of 100 representing the most favorable conditions and costs for foodies. For metrics marked with an asterisk (*), we used the square root of the population to calculate the population size in order to avoid overcompensating for minor differences across cities.

Finally, we determined each city’s weighted average across all metrics to calculate its total score and used the resulting scores to rank-order the cities in our sample. In determining our sample, we considered only the “city proper” in each case and excluded surrounding cities in the metro area.

Affordability – Total Points: 30

• Cost of Groceries: Double Weight (~6.67 Points)
• Accessibility & Affordability of High-Quality Restaurants: Full Weight (~3.33 Points)
  Note: This metric measures the prevalence of affordable restaurants with ratings of at least 4.5 stars.
• Restaurant Meal Cost: Double Weight (~6.67 Points)
• Sales Tax: Full Weight (~3.33 Points)
• Food Tax: Full Weight (~3.33 Points)
• Restaurant Tax: Full Weight (~3.33 Points)
• Average Beer & Wine Price: Full Weight (~3.33 Points)
  Note: “Average Beer Price” refers to the average price, excluding any deposit, of a six-pack of 12-ounce Heineken containers, and “Average Wine Price” refers to the average price of a 1.5-liter bottle of Chablis or Chenin Blanc or any white table wine.

Diversity, Accessibility & Quality – Total Points: 70

• Restaurants per Capita*: Triple Weight (~11.51 Points)
• Ratio of Full-Service Restaurants to Fast-Food Establishments: Full Weight (~3.84 Points)
• Restaurant Diversity: Full Weight (~3.84 Points)
• Presence of Michelin-Starred Restaurants: Quarter Weight (~0.96 Points)
• Average Ranking of Restaurants on Yelp’s “Top 100 Places to Eat in the U.S.” List: Full Weight (~3.84 Points)
• Food Trucks per Capita*: Full Weight (~3.84 Points)
• Access to Healthy Food Options: Full Weight (~3.84 Points)
• Farmers Markets & CSA Programs per Capita*: Full Weight (~3.84 Points)
  Note: “CSA” refers to community-supported agriculture.
• Ice Cream & Frozen Yogurt Shops per Capita*: Full Weight (~3.84 Points)
• Craft Breweries & Wineries per Capita*: Full Weight (~3.84 Points)
• Coffee & Tea Shops per Capita*: Full Weight (~3.84 Points)
• Gourmet Specialty-Food Stores per Capita*: Full Weight (~3.84 Points)
  Note: “Gourmet Specialty-Food Stores” includes, among others, candy stores, chocolatiers and cheese shops.
• Grocery Stores per Capita*: Full Weight (~3.84 Points)
• Butcher Shops per Capita*: Full Weight (~3.84 Points)
• Food Festivals per Capita*: Full Weight (~3.84 Points)
• Cooking Schools per Capita*: Full Weight (~3.84 Points)
• Food Freshness: Full Weight (~3.84 Points)
  Note: The percentage of workers involved in agricultural activities was used as a proxy for this metric.

 
Sources: Data used to create this ranking were collected from the U.S. Census Bureau, Council for Community and Economic Research, Federation of Tax Administrators, Tax Foundation, County Health Rankings, Sale-Tax.com, Numbeo and Yelp.