More and more farm-to-table restaurants, farmers' markets and food cooperatives are springing up to meet consumer demand for healthy, local foods, as more and more chefs and consumers recognize the taste and poorer nutritional integrity than ingredients shipped from far away. Fruits and vegetables that need to be shipped long distances are often harvested before they have a chance to fully ripen and absorb nutrients from the surrounding environment. Because local food doesn't have to travel long distances, it is grown to taste better and be healthier rather than to withstand long journeys. The farm-to-table movement also helps local economies by supporting small farmers, who are dying