Table 3.

Number of food pantries that implemented each of 11 environmental change strategies in King County, Washington 2017–2018 (n = 13).

Environmental Change	Number of Pantries	Change Details
Behavioral economics strategies
Improve visibility or salience	11	Replaced food crates with shelving, bread racks, and tilting produce stands Called attention to produce with attractive awnings, baskets, or bins Placed healthiest food options at eye level Installed new lighting over healthy foods Created the appearance of plentiful produce by filling in the base of produce bins with other materials Used labels and glass panels to identify items stored behind freezer and cooler doors
Improve convenience	11	Moved foods from crates to shelving to minimize the need to bend over or sift through items Used tilting produce stands, bins, and well-spaced shelving so healthy food options are within easy reach If foods were previously distributed outside, moved them indoors Offered produce bags to aid customers in carrying fruits and vegetable
Placement, ordering, and priming	6	Displayed healthy foods in central locations Offered healthy foods at multiple points in the distribution line or shopping path, including once early in the line and again near the end to maximize selection opportunities Created more space for healthy foods relative to unhealthy foods
Signage	5	Used banners and posters to highlight fresh produce Used pictorial signs to label freezer sections so multilingual customers and customers with dietary restrictions could identify what they needed or wanted to avoid Posted “Rinse to Reduce” posters, shelf labels, and can toppers near canned beans and vegetables to promote sodium reduction
Recipes	3	Posted recipe racks to suggest cooking ideas for pantry foods
Cooking demonstrations	3	Offered or trained volunteers to offer cooking demonstrations highlighting healthy options
Nutrition labeling	0	Provided information about the nutritional quality of foods
Normalizing	0	Conveyed positive norms about consumption of food items
Bundling	0	Bundled foods together that are complementary or can make a meal
Other environmental changes
Offer more customer choice or experiences similar to a grocery store	8	Transitioned from a line of service to a customer-directed format Transitioned from pre-boxed foods to customer self-selection Offered grocery carts, check out stations, and produce bags to customers
Changes to pantry layout for improved customer experience	7	Created lobbies and more spacious pathways for customers Created line efficiencies so customers experienced less waiting time