 This paper discusses the importance of co-creation when developing healthy food store interventions, HFSI's. It examines how co-creation can help to ensure that interventions are tailored to the specific needs of the store and its customers, as well as the wider environment. The authors argue that this approach can lead to more effective and sustainable interventions than those developed without consideration for the store's context. This article was authored by Cedric N. H. Middell, Jerk Jensschutmaker-Warner, Joranj D. Mackenback, and others.