Learn about the implementation of specific, healthy menu changes that can help reduce overall sodium in food service settings.
This Web Forum covers some food service terminology, highlighting benchmarking, operational measurements, and tracking usage ratios of foods. Additionally, the Web Forum details the implementation of specific, healthy menu changes, such as increasing produce, converting to fresh foods, and using more healthy fats and whole grains–all of which can help reduce overall sodium in food service settings. Furthermore, a local public health agency representative shares tips for success based upon experience working with a food service provider to reduce sodium.