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

Establish partnerships between farmers and consumers in which consumers purchase a share of a farm’s products in advance

Support temporary programs that work to energize participants to lose weight via prizes, often combined with education, weight status and food intake tracking, regular check-ins, and group support

Build, strengthen, and maintain social networks that provide supportive relationships for behavior change through walking groups or other community-based interventions

Assign higher costs to non-nutritious foods than nutritious foods via incentives, subsidies, or price discounts for healthy foods and beverages or disincentives or price increases for unhealthy choices

Encourage use of designated drivers via population-based mass media campaigns, incentive programs based in drinking establishments, and other efforts

Enable farmers markets to accept EBT, the electronic payment system of debit cards used to issue and redeem Supplemental Nutrition Assistance Program (SNAP) benefits

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

Offer opportunities for group purchase and distribution of selected grocery items, generally at a reduced price

Support businesses or organizations that aggregate, distribute, and market local and regional food products (e.g., fresh fruits and vegetables, meat, dairy, grains, and prepared items)