Andres Kaifer said one of the reasons he moved to Charlotte from Miami, Florida, is due to the accessibility to North Carolina’s agriculture.

Kaifer said he sources about 60% of his restaurant’s produce from farms within a 30-mile radius. He said he receives the rest from local purveyors.

“With produce grown that close, obviously it comes out of the soil and comes to the restaurant much faster so it’s just more fresh,” Kaifer, the owner and executive chef of Customshop said. “All that makes my life easier as a chef. I don’t have to do a lot to the stuff because it’s already that good. So, I would hope people would be able to taste that.”