More than 75% of the sodium Americans consume comes from processed and restaurant foods, not the salt shaker. Reducing sodium intake requires increased availability of lower sodium packaged and restaurant foods. The government, industry, community groups, and consumers must work together to reduce sodium content in the food supply. This Web Forum will focus on tools, strategies, and promising practices for implementing meal and/or menu modifications to reduce sodium in food service settings. Meal and menu modifications include revising recipes, substituting or replacing ingredients or products, changing cooking techniques, addressing the use of condiments, changing serving sizes, cooking from scratch, and more. Join here.r
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