Health Promotion Practice March 2016 Vol. 17, No. (2) 265–277 DOI: 10.1177/1524839915612742 © 2015 Society for Public Health Education 265 Purpose. Restaurants and food stores are suitable settings for healthy eating interventions. A community–academic partnership developed and implemented “Waupaca Eating Smart” (WES), a healthy eating program in restau- rants and supermarkets of a rural, Midwest community. Previous interventions targeted either restaurants or small food stores nearly all in urban areas. Intervention design and implementation is rarely documented, making repli- cation difficult for interested researchers and communi- ties. In this article, we report the activities we undertook to develop and implement WES. Methods. Working with a local nutrition and activity coalition, we used evidence- based strategies guided by the social ecological model and social marketing principles to inform the content of WES. Formative assessment included a review of the literature, statewide key informant interviews and focus groups with restaurant and food store operators and patrons, a local community survey, and interviews with prospective WES businesses. WES was implemented in seven restaurants and two supermarkets and evaluated for feasibility and acceptance using surveys and direct observation of WES implementation. Findings. Prior to this intervention, only one of seven restaurants had three or more meals that met WES nutrition criteria. By the end of the program, 38 meals were labeled and promoted to restaurant custom- ers, and the team had staffed four side salad taste tests for supermarket customers. Four and 10 months after inter- vention launch, the majority of the program’s strategies were observed in participating outlets, suggesting that these program’s strategies are feasible and can be sus- tained. Operators reported strong satisfaction overall. Conclusions. A combined restaurant- and supermarket- based healthy eating intervention is feasible and positively valued in rural communities. Further research is needed to better understand how to foster sustainability of these interventions and their impact on customer food choices. Keywords: formative research; intervention planning; restaurants; food stores; healthy eating; obesity 612742HPP XX X 10.1177/1524839915612742Health Promotion PracticeEscaron et al. / DEVELOPING AND IMPLEMENTING “WAUPACA EATING SMART” research-article 2015 1 AltaMed Health Services Corporation, Los Angeles, CA, USA 2 University of Wisconsin–Madison, Madison, WI, USA 3 Drexel University, Philadelphia, PA, USA 4 Yakima Valley Farm Workers Clinic, Portland, OR, USA 5 Wisconsin Obesity Prevention Network in Madison, WI, USA 6 Waupaca County WIC Program in Waupaca, WI, USA Authors’ Note: Anne Menzies, Norma Jean Simon, Sara Soka, and Gary Garske contributed to the project’s development and/or implementation. We also acknowledge the outlet operators for partnering with us on this project. Funding for this project was provided by the University of Wisconsin School of Medicine and Public Health through the Wisconsin Partnership Program (Principal Investigators: Ana P. Martinez-Donate, F. Javier Nieto). At the time of the research and writing of this article, Anne Escaron and Ann Josie Riggall were with University of Wisconsin- Madison. Address correspondence to Ana P. Martinez-Donate, Dornsife School of Public Health, Drexel University, Philadelphia, PA, USA; e-mail: martinez-donate@drexel.edu. Developing and Implementing “Waupaca Eating Smart”: A Restaurant and Supermarket Intervention to Promote Healthy Eating Through Changes in the Food Environment Anne L. Escaron, PhD, MPH 1 Ana P. Martinez-Donate, PhD 2,3 Ann Josie Riggall, MPH, RD 4 Amy Meinen, MPH, RD, CD 2,5 Beverly Hall, BS, CD 6 F. Javier Nieto, PhD, MD 2 Susan Nitzke, PhD, RD, CD 2 Building Coalitions and Partnerships for Health Promotion