Sourcing and serving fresh produce from local farms remains a trend in the U.S. foodservice industry. The practice of sourcing locally grown fresh produce, first featured by niche and high-end restaurants, moved into mainstream foodservice distribution channels in the early 2000s. A focus on local food appears to be persisting into the 2020s. The National Restaurant Association's 2018 Culinary Forecast, based on surveys of nearly 700 chefs, identified hyper-local sourcing as the top restaurant concept trend, with local produce also among the Top 10 concept trends.