Abstract
This article updates an article published in Nutrition Today in 2010, "Moving Toward Healthier Eating Environments in Hospitals" (2010;45(2):54-65). It seeks to provide advocates for healthy food environments who are employed by a hospital with a contract food service, with suggestions of the roles they can play in initiating and/or maintaining a healthy food environment. These suggestions come from the literature as well as interviews with professionals engaged in creating and sustaining an environment where the healthy choice is an easy choice-in the face of competing priorities and realities