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Get a list of strategies, tools, and resources to build new and/or enhance existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold.

Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners

January 17, 2017

NNPHI collaborated with Health Resources in Action and the Centers for Disease Control and Prevention to develop “Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners.”

This toolkit provides public health practitioners with a list of strategies, tools, and resources to build new and/or enhance existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold. It is meant to help public health practitioners identify and engage food service providers to reduce the sodium content of food by understanding the context of food service settings as well as the language and drivers of food service providers. Case studies and success stories provide examples of stories from the field, aiming to inspire and generate ideas for implementation. Finally, tools and resources developed for public health and food service professionals are included to impart the experience and learnings of previous sodium reduction efforts.

The toolkit was produced by the National Network of Public Health Institutes and Health Resources in Action through Cooperative Agreement CDC-RFA-OT13-1302 with the Centers for Disease Control and Prevention (CDC – 5U38OT000203). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention.

Focus Areas:
  • Cross-Sector Collaboration

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