Strategies

Address nutrition in schools via educational (e.g., classroom or curricula-wide efforts, peer training, etc.), environmental (e.g., school menus, classroom snacks, etc.), and other approaches

Require a minimum age for sellers in off-premise locations that sell alcohol and servers and bartenders in on-premise locations

Create contracts that support community access to existing public, private, or nonprofit facilities before or after business hours; also called joint use, open use, or community use agreements

Support individual and group use of internet-based tools to receive news, communicate or share information, collaborate on ideas, mobilize networks, and make collective decisions

Provide objective, normative information to reduce college students’ misperceptions about alcohol use and, ultimately, change their drinking behavior

Coordinate access to services across delivery systems and disciplinary boundaries (e.g., housing, disability, physical health, mental health, child welfare, workforce services, etc.)

Increase the price of snack products high in sugar and fat by adding an excise or sales tax

Provide all students with the information and skills to prevent alcohol use; programs can be delivered via a specific curriculum or as a component of classroom behavior management

Support Farmers’ Market Nutrition Programs, which provide WIC and Senior Nutrition Program participants with vouchers for fresh, unprepared, locally grown fruits and vegetables

Support breastfeeding via private, well-equipped lactation spaces in workplaces, along with breastfeeding breaks, flexible schedules, professional lactation support, etc.