This case study describes the inception, development and implementation of the Health and Sustainability Guidelines for Federal Concessions and Vending Operations. Based on the Dietary Guidelines for Americans 2010 and sustainability best practices, the Centers for Disease Control and Prevention (CDC) and the General Services Administration (GSA), with other partners, developed the Health and Sustainability Guidelines to focus on improving the health of the thousands of employees and others who eat at federal facilities each day and conserving vital environmental resources. HHS and GSA developed a request for proposal (RFP) to issue a new contract to pilot the Health and Sustainability Guidelines at the HHS Hubert H. Humphrey Building Cafeteria. As of March 2012, all of the GSA’s 32 federal facilities in the Capital Region are incorporating the guidelines in full or in part. NORC at the University of Chicago developed a case study to document the collaborative process used by HHS, GSA, and others to incorporate the Health and Sustainability Guidelines into an RFP, and to describe vendors’ perspectives on the implementation of the guidelines in current and future cafeteria contracts.