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Learn about effective strategies for public health professionals partnering with food service providers to reduce sodium in foods sold or served in this new resource.

Sodium Reduction in Food Service: A Resource for Public Health Professionals Partnering with Food Service Providers

November 30, 2015

A product of an NNPHI partnership with the Centers for Disease Control and Prevention and developed in collaboration with the Culinary Institute of America, the Sodium Reduction in Food Service Tip Sheets summarize key strategies and helpful approaches highlighted by consultants from the Culinary Institute of America during a web forum series on Connecting Public Health and Food Service Providers.

The content ranges from assessing the capacity of a food service operation to balancing public health/nutrition goals with business goals to cost-effective culinary techniques that lessen the amount of salt used in common food items. Whether you are just beginning to engage food service providers or already have an established working relationship with them, this resource can enhance your partnership by providing you with the language and ideas needed to achieve both of your goals.

Focus Areas:
  • Cross-Sector Collaboration (Bridging)

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