This is a food environment intervention study, aiming at improving the diet of hospital workers. The intervention was conducted at a convenient store in a hospital in Tokyo. The intervention included availability, accessibility, information and incentive. We used nudge tactics to increase the effect. To evaluate the intervention, we used the point of sales data and examined the response of the staff. Total sales and sales of healthy items significantly increased. The intervention was well-accepted by the staff. It suggests that using nudges to improve the food environment at a convenient store in a hospital can increase sales.
