TABLE 1.

Healthy retail strategies implemented in tribally owned convenience stores, THRIVE intervention¹

Evidence-based strategy	Specific strategies implemented
Products	Increased availability, variety, and convenience of healthier products2 (including at least 10 new snack choices and 5 new meal choices)
	Packaged vegetable and fruit “quick packs”
	Nation B expanded kitchens; prepared and served healthier food items2 “in house”
Placement	Purchased and placed open-air coolers at storefront entrances Relocated fried food hot boxes behind registers
	“Rented” endcap space and stocked with healthier items2
Promotion	Labeled healthier foods and drinks on shelves and coolers (e.g., “quick and healthy,” “everyday choice,” “better choice,” and “fresher option”)
	Placed promotional signage above coolers (e.g., “Fresh Food Destination” and “Good and Good for You”)
Pricing	Offered discounted healthier meal combos2 (including meal, snack, and bottled water)
	Priced healthier meals and snacks at or below prices of competing foods

¹THRIVE, Tribal Health Resilience in Vulnerable Environments.

²Guided by NEMS criteria: <500 calories and 30% or fewer calories from fat for meals; <200 calories and 35% or fewer calories from fat for snacks (excluding nuts/seeds).