Luckily, the days of dreary "health-food" dining with its meager offerings of bland tofu and alfalfa sprouts are long past.  These days, any city you travel to will likely feature restaurants serving food that is both nutritious and a delight to your palate. 

Aside from the shift to make healthy food more innovative and appealing, there is a growing interest among chefs and restaurant owners to make their businesses more sustainable.  It is no longer uncommon for restaurants to support local and organic producers, and to design their menus only around foods that are in season.

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