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How can public health collaborate with industry leaders to inform foods produced, prepared, and served within the food system?

Connecting Public Health and the Food Industry: Reducing Sodium through Public-Private Collaboration (March 10, 2016)

August 10, 2016

 

How can public health collaborate with industry leaders to inform foods produced, prepared, and served within the food system? This Web Forum focuses on sodium reduction and includes:

  • An overview of the key sectors within the food system and factors that may influence decision making.
  • A discussion of ways in which public health can partner with key sectors to inform foods produced, prepared, and served within the food system.
  • An example of how public health has worked with the food industry to increase demand and availability of lower sodium products and meals.
  • An example of an industry effort to reduce sodium in foods.

Panelists:

  • Julie Bongard, Healthy Eating Coordinator, Healthy Communities Department, Spokane Regional Health District, Spokane, WA
  • Carolyn Raikhlin, MAN, RD, Assistant Nutrition and Health Manager, Unilever, Englewood Cliffs, New Jersey

Moderator

  • Kelly Hughes, MPH, RD, CHES, Associate Director of Program Strategy, NNPHI

Grab the slides here and here »

Focus Areas:
  • Cross-Sector Collaboration

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