Restaurant patron’s desire for healthier food options has increased dramatically, especially among younger customers.  While being “healthy” twenty years ago may have referred to simply exercising more or lower fat options, there is now a greater emphasis on fresh produce, how it is grown and ultimately how that food is distributed. Old marketing phrases, like “farm-to-fork” and the “100-mile diet,” are now the expectation of today’s customers, and they are willing to pay more to ensure their food meets these standards.