The Aramark dining team at the University of North Carolina at Chapel Hill has created a smoky, saucy sandwich that’s both totally vegan and all-local.

Blue Cross Blue Shield of Minnesota is rolling out a new organics recycling initiative in all six of its Eagan buildings, covering both foodservice waste and paper towels.

Four of the huge medical system’s sites are now offering the vegetarian-centric program on a regular basis.

More locally sourced options are being made available in Eskenazi Health’s foodservice areas as a result of a partnership with the state’s Indiana Grown initiative.

Hops grown on the roof of Pittsburgh’s David Lawrence Convention Center are used by local brewer to make a beer served exclusively in the center’s concessions stands.

Michelin star-chef Claus Meyer is overseeing the development of a menu that emphasizes local ingredients and sustainable food practices at the old Condé Nast cafeteria in Times Square, which is scheduled to reopen in May with an amenity floor that includes a gourmet food hall.

By putting the greens-producing racks on wheels, Missouri State’s dining department can transport them to dining stations and catered events where they convey a dramatic message about freshness.

The vertical garden inside a refurbished semi-truck trailer produces 650 to 750 heads of lettuce a week, enough to supply not only the all-vegan Mean Greens cafe but enough left over to share with other campus dining halls.

Champions Kitchen has made the serving of locally produced and sourced products a priority, with a third of the proteins in its dishes served at its 10 stations meeting that standard.

After overhauling its kitchen, the hospital is better able to serve fresh, local and quality cuisine to its patients and visitors throughout the hospital.

Phillips Exeter Academy’s dining team shares lessons learned and best practices for serving underutilized species from local fishermen.

FarmLogix aggregates local growing and product information that school foodservice directors can use to purchase what they need, quickly and efficiently pulling from dozens of farms with one order.

The Mount Vernon (Mo.) School District was the first to participate in a new partnership designed to double the amount of beef included in student lunches by using meat from local cattle ranchers.

Guckenheimer’s BetterBurger brand-within-a-concept reduces red meat consumption by nearly 35 percent with upscale, flavor-forward burgers made from turkey, chicken, fish, grains and beans.