The farm-to-fork trend has been well established here on Hawaii's Big Island for some time, in part because we have year-round access to amazing fruits and vegetables. What is gaining momentum, however, are our efforts in the kitchen to increase the percentage of locally-sourced ingredients to at least 80%. There will always be things that Hawaii must import but I see restaurants all across the state striving to reach that 80%. In the resort industry—as we are here at Sheraton Keauhou Bay Resort & Spa—our menus must be more flexible since we serve such a diverse client base. But we still work diligently to build our relationships with island farmers, ranchers and fishermen to bring an array of fresh meals to our guests.