Understanding the Opportunities and Challenges to Sodium Reduction in Food Service and Key Strategies to Foster Progress

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The objective of this project is to document the outcomes of a dialogue with leaders from the food service sector, government, and academia to understand the challenges and opportunities related to sodium reduction in the food service sector. This work related to the dynamics, initiatives, and challenges in the food service sector will help identify and communicate opportunities to foster progress with sodium reduction, inform public health initiatives around sodium and to track progress over time.

Scientific Editor: Paula Trumbo PhD, Liberty University, Lynchburg VA

Amount: $6500

Year: 2022

This work was supported by the IAFNS Sodium Committee.