ULI Building Healthy Places Toolkit

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11 Promote healthy food retail

  • Strategies
  • Insights
Photo: USDA

Evidence Based Strategies

  • Provide healthier foods in cafeterias, vending machines, and other retail sites.
  • Require healthy food options in vendor contracts and encourage strategic pricing, product placement, and promotional standards that favor healthy options.
  • Do not accommodate unhealthy fast-food restaurants in your project.

Best Practice Strategies

  • Prioritize healthy restaurant options. For example, seek out companies that offer nutritious alternatives to traditional fastfood fare.

David Henry

Chief Operating Officer, Springfield Land Corporation
Brisbane, Australia
 
  • At the Greater Springfield development] physical activity is everywhere: we have many kilometers of bike and jogging tracks, more than a third of the land preserved as open space, fully utilized sport fields, and significant public transport usage. Health anchors our development, with 15 schools focusing on health care, primary health care facilities immersed into the six suburban neighborhoods, a new hospital under construction, health-related training courses at the university and technical college, and retirement partners about to deliver new housing to meet our aging consumer base.

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Building Healthy Places

The ULI Building Healthy Places Initiative is leveraging the power of ULI’s global networks to shape projects and places in ways that improve the health of people and communities.

Acknowledgements

The Center for Active Design served as contributing author and expert content advisor for this project.
The project was supported by the Colorado Health Foundation, the estate of Melvin Simon, and the ULI Foundation.

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