Organic restaurants present amazing opportunities for organic farmers, restaurant owners, organic handlers and the organic community as a whole. While purchasing organic food can cost a restaurant more than purchasing conventional food, consumers are willing to pay that extra cost to eat in an environmentally-friendly manner. Growing organic food over conventional food has many benefits for the earth we inhabit. Organic agriculture practices not only protect the planet but can even help improve current negative environmental issues. When people invest in organic food for their restaurant, they help protect the environment. While more and more organic foods are readily available, organic restaurants and their chefs must maintain a unique sense of creativity in order to keep the menu fresh and to keep costs down. Most organic restaurant owners learn fairly quickly that the best way to keep costs low and food fresh is to go organic and local. That said, not all foods are available all year round locally, or even nationally in organic form, so the menu must change to accommodate the seasons. While cooking with the seasons and product availability can be a challenge, it’s also an excellent opportunity to try new dishes, and it keeps the menu fresh and exciting for patrons.