Strategies

Use existing kitchen spaces for community members to share knowledge, resources, and labor to prepare, cook, and consume food, often with nutrition education provided for participants experiencing food insecurity

Encourage methods of soil cultivation that keep at least one-third of cultivated soil covered with the previous year’s crop residue (e.g., mulch till, ridge till, strip till, or no-till)

Offer employees control over an aspect of their schedule through arrangements such as flex time, flex hours, compressed work weeks, or self-scheduled shift work

Modify the school lunch food environment or school lunch schedules by increasing the convenience of healthy foods, providing healthy options, or ensuring students have enough time to eat

Increase healthy options in vending machines by reducing the price of healthy choices, increasing the number of healthy choices compared to unhealthy choices, etc.

Support a four-tiered approach to outdoor pest control that minimizes potential hazards to people, property, and the environment

Offer flexible working arrangements, allowing the duties of a single full-time position to be covered by two part-time employees

Organize workers to bargain collectively for improved wages, benefits, and working conditions

Support site-specific plans for crop production that match nutrient applications to crop needs, typically with agricultural best management practices

Use internet-based shopping sites to supply refrigerated, frozen, and non-perishable groceries for residential ordering and delivery