The pandemic affected multiple industries and supply chains, being one of them, faced issues regarding shipping and food shortages. The South Carolina Restaurant Association informed WHNS, a news channel, that weak links within the supply chain industry hindered restaurants from finalizing their menu for State’s Restaurant Week. Some operators believe that these issues can be resolved if restaurants partner with local distributors and regional suppliers. Blue Hill at Stone Barns in Tarrytown, N.Y., sources many ingredients and products from local suppliers. Consequently, the restaurant does not face any supply chain disruptions. For some eateries, those source items from nearby purveyors, the goal is to achieve sustainability. Sourcing food from adjacent suppliers results in less travel time and low energy emission, which helps develop a friendly ecosystem.