The National Network of Public Health Institutes and the Centers for Disease Control and Prevention are pleased to announce the release of a new resource for public health practitioners partnering with food service providers. The Sodium Reduction in Food Service Tip Sheets, developed in collaboration with the Culinary Institute of America, provide key strategies and helpful approaches for public health to consider when engaging food service providers to reduce sodium in foods sold and served. Content ranges from assessing the capacity of a food service operation to balancing public health priorities 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.

Please share the Tip Sheets with your colleagues in public health and encourage those who are working in food service operations to review this resource. If you have any feedback or questions, please contact Kelly Hughes at

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