Tuesday, May 10, 2016. 11:00AM – 12:30PM Pacific Time
Connecting Public Health and the Food Industry: Voluntary Commitments to Reduce Sodium and Understanding the Consumer
There is broad public health interest in reducing sodium in the food supply. However, there is not a one-size-fits-all approach to reducing sodium in foods. Government, industry, community groups, and consumers must work together to achieve meaningful and sustainable reductions. This Web Forum will focus on public health and industry efforts to reduce sodium in foods produced, sold, and served. The County of San Diego will share successes in reducing sodium levels in the meals sold in a worksite cafeteria, and served in senior meal programs, detention facilities and a psychiatric hospital. They will also describe how sodium reduction efforts are supporting the development of County nutrition standards. Then, General Mills will highlight the factors that led to their voluntary public commitment to reduce sodium, approaches used to reduce sodium, results to date and lessons learned. Finally, General Mills will discuss lower-income consumers’ food values and beliefs, and the importance of understanding what drives their health and food decisions.
This series is a continuation of the “Connecting Public Health and Food Service Providers” web forum series, a collaboration of the Centers for Disease Control and Prevention, National Network of Public Health Institutes, Culinary Institute of America and Dialogue4Health.
Presentations and recordings of the other Web Forums in the series are available: