More than 75% of the sodium Americans consume comes from processed and restaurant foods—not the salt shaker. Government, industry, community groups, and consumers can work together to reduce sodium content in the food supply, and reduce the associated risk for heart disease and stroke. In an effort to further sodium reduction efforts, the Centers for Disease Control and Prevention and the National Network of Public Health Institutes have launched a Web Forum series called Connecting Public Health and the Food Industry, which is exploring the successes and challenges of new alliances that have the power to change the way America eats.

Each alliance and partnership is explored in a Web Forum, as explained by industry and public health professionals throughout the country who are engaged in this work. Listen, watch, and download the presentations from these Web Forum events to get the full picture of how alliances between public health and the food industry have the power to reduce heart disease in America:

Reduce the Salt, Keep the Flavor: Getting Started With Food Service Providers (February 18, 2015)

Tactical Steps to Sodium Reductions (March 10, 2015)

Changing the Way America Eats (April 8, 2015)

Culinary Techniques for Reducing Sodium (May 19, 2015)

Reducing Sodium in Hospital and Healthcare Settings (July 14, 2015)

Reducing Sodium Through Food Manufacturing (October 27, 2015)

Want more information?  You can join the upcoming Web Forum,  Reducing Sodium Through Private-Public Collaborations (March 10, 2016)  or download the Sodium Reduction Tip Sheet, aimed at public health professionals working in collaboration with the food industry. .