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