Introduction: Co-creation of healthy food retail comprises the systematic collaboration between retailers, academics and other stakeholders to improve the healthiness of food retail environments. Research into co-creation of healthy food retail is in its early stages. Knowledge of the roles and motivations of stakeholders in intervention design, implementation and evaluation can inform successful co-creation initiatives. This study presents academic experiences of stakeholder roles and motivations in co-creation of healthy food retail environments.  Methods: Purposive sampling of academics with research experience in the co-creation of healthy food retail initiatives. Semi-structured interviews gathered participants’ experiences of multi-stakeholder collaborative research. Thematic analysis identified enablers, barriers, motivations, lessons and considerations for future co-creation of healthy food retail. Results: Nine interviewees provided diverse views and applications of co-creation research in food retail environments. Ten themes were grouped in three overarching areas: i) identification of stakeholders required for changes to healthier food retail; ii) motivations and interactions which included the intrinsic desire to build healthier communities along with recognition of their work; and iii) barriers and enablers included adequate resourcing, effective and trusting working relationships and open communications.  Conclusions: This study provides insights that could help future co-creation in healthy food retail environments. Trusting and respectful relationships and reciprocal acknowledgement between stakeholders are key practices in the co-creation process. These constructs should be considered in the development and testing of a model that helps to systematically co-create healthy food retail initiatives that ensure all parties meet their needs while also delivering research outcomes.