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Healthy Food Environments Pricing Incentives

Evidence Summary

Underlying Theory:  Marketing is a primary guiding framework for implementation of the Healthy Food Environment pricing policy.  This includes use of the four P’s:  product, place, price, and promotion.   

Strategy(ies) Used1Healthy Food Environments includes the following evidence-based strategies for healthy eating:

Research Findings and Evaluation Outcomes:

At FirstHealth’s Moore Regional Hospital (the site submitted for review), overall sales increased after nine months of implementation of the pricing incentive.  However, it cannot be stated that this increase is due solely to the pricing incentive.  Increasing access, marketing, and/or other variables may play a role, as well. 

While not all data are displayed, here is an excerpt of sales data:

Grill item

Status

Old Employee Price

New Employee Price

’06-’07 volume

’07-’08 volume

% Difference

Hamburger

Traditional (Iess healthy)

$1.00

$1.75

4,725

2,583

-45%

Turkey Burger

Healthy

$1.75

$1.25

583

4,655

698%

Fried Chicken Sandwich

Traditional (less healthy)

$1.95

$2.50

2,223

1,127

-49%

Grilled Chicken Sandwich

Healthy

$2.25

$1.75

6,003

9,036

51%



1 A full description of the intervention strategies used can be found here with references to the sources of evidence to support the strategies