Ann Marie Dale from Washington University School of Medicine in St. Louis was awarded funding to conduct a health and safety program for front-line grocery store workers using the Healthy Workplace Participatory Program (HWPP) from the Center for the Promotion of Health in the New England Workplace. She recruited a design team of grocery store workers and a steering committee with management and union representatives to create and implement health and safety activities for workers in their store. Evaluation of the program revealed barriers to implementation, which included time constraints for workers and facilitators and a lack of adequate support by the steering committee. These findings can inform future programs. Dr. Dale received an R01 grant for a study stemming from this work.