Airports, like airlines, have been expanding their dining options beyond the usual chains to feed our in-transit appetites with tastier, more interesting and even healthier food.

In 2011, the first-ever Airport Food & Beverage Awards named everything from the world’s Best Airport Bar (SSP Switzerland Center Bar, Zurich Airport) to the best sandwich (softshell crab banh-mi at DeepBlue at JFK Terminal 5).

On this side of the pond, San Francisco International Airport (SFO) has been a leader in promoting local food, offering what the Bay Area does best. In Napa Farms Market in the new Terminal 2, find fresh bread from San Francisco’s famed Acme Bread, chef Tyler Florence’s juicy, organic rotisserie chicken and Marin Sun Farms grass-fed chuck burger at Lark Creek Grill.

Vancouver International Airport (YVR) is another major innovator when it comes to airport eats. Flyers can find Vera’s famous Burger Shack, a fresh BC seafood menu at Monk’s Grill and several sushi spots, including Hanami and its takeout bento boxes.

YVR has even become a dining destination for non-travellers thanks to easy access via the Canada Line light rail transit. The Fairmont Vancouver Airport Hotel has a lifestyle cuisine menu featuring raw, macrobiotic, vegan and gluten-free options. Camden Foods Co. offers organic and fair-trade coffee. And, at Rice Tales, quick-serve Chinese stir-fries are made to order and served with red or brown rice in biodegradable takeout boxes.

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Gallery: Where to grab your pre-flight bites