Food hubs are businesses that aggregate and market regional food. Their numbers have grown from 107 in 2013 to 151 in 2015. Food hubs suppliers and customers are almost entirely regional. Food hubs help small and medium agricultural operations and strive to increase community food access and health outcomes. The average operating expense ratio for food hubs was 0.88 in 2015, down from 1.09 in 2013. Current fruit and vegetable production will need to vastly increase, with projections of needing over 5.6 million small farms by 2020 and over 7 million by 2050, to meet increased demand if consumption rises in line with dietary guidelines.