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This case study outlines the economic viability of growing organic vegetables and fruit on-site at restaurants. Growing produce organically on-site at restaurant establishments satisfies increasing demand from consumers for reasonably priced locally and organically grown food. The combination of eliminating transportation costs, selecting premium priced crops like herbs, and lowering utility costs through building efficiency (in the case of rooftop farms), makes on-site growing economically viable for any establishment. Owners and chefs enjoy greater quality control of fresh produce grown on-site, as well as greater menu flexibility with the ability to grow heirloom and unconventional varieties not generally available through distributors or from local farms.