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
Offer payments, credits toward health insurance premiums, or other financial rewards to encourage employees to lose weight, eat more healthily, quit smoking, engage in physical activity, etc.
Use educational, environmental, and behavioral strategies to improve food choices and physical activity opportunities in worksite settings, also called workplace health programs
