The private sector should be an equal and an important partner and stakeholder in facilitating and promoting healthy diets and physical activity. The social responsibility of the private sector should be looked into promoted, legitimized and recognized. Active media advocacy will motivate many other industries to join the initiative.

• Employee wellness programme could be part of HR management. Shift the focus from employee health check-up to employee health maintenance. Incentives to health conscious employees should be given.
• Suggestion boxes at worksites would enable the management to get context and culture specific strategies which would be resource sensitive from various employees themselves (stake holders) .
• Involvement of families for greater compliance and better implementation of health interventions is required.
• Motivation to employees to minimize the use of mechanized aids in day to day activities (e.g. lifts, intercoms, internet for internal communication) at worksites.
• Ensure healthy environment in the workplace. If possible have open patches for vegetable plantation and promote rain water harvesting with active employee participation and ownership.
• Active advocacy by the media is indispensable in promoting health at the worksite and health of the nation

Measures for food product industry

• Type of fat/oil in the product should be healthy. Trans-fatty acids/vanaspati have tremendous harmful health effects. Biscuits, ready to eat noodles, breads and other local confectionaries, traditional halwais are the largest consumers of trans-fatty acids. A shift to a healthier fat is desirable by these industries.
• Misleading advertising or those with false claims should be given up.
• Responsible labelling, clear, large in regional languages with the help of pictorial representation is desirable.
• Declarations on the amount of fiber, additives, colour, type of fat should be made
• A logo must be created for accreditation of nutritional foods by recognized institutions like NIN etc.
• Private industries can play a crucial role in fortification wherever required.
• Avoid/minimize use of preservatives, colour and other additives, minimize salt content . salt which is being used should be iodized salt.
• Food products should be prepared hygienically with strict control on expiry dates and shelf life of the product.
• Children and other vulnerable groups like women and poor rural people should not be targeted in the marketing strategies.
• Effective complaint redressal mechanisms should be in place.

Measures by the beverage and fast food chains

• Larger portion sizes and free extras are known to promote greater intakes of junk foods and empty calories. (For eg. A bottled beverage of 200 ml was increased to 300 ml for the same price and people now consume 300 ml of the beverage instead of 200 ml, bottomless beverages sold at fast food restaurants). Decrease portion sizes; restrict large portion sizes or super size offers. Control on discount and freebies of junk food and beverages in restaurants and food chains are desirable.
• Labelling should have explicit warnings on disease causation (e.g. like statutory warning in cigarette packets).
• Fast foods should not to be made cheaper than healthy counter parts (e.g. carbonated drinks-milk, energy drinks- fresh fruits).
• Type of fat used and salt content to be declared on the food packets.