More than 75% of the sodium Americans consume comes from processed and restaurant foods before salt is added at the table, leaving little choice for consumers trying to limit their intake. Therefore, reducing population sodium intake requires increased availability of lower sodium packaged and restaurant foods. Members of the foodservice system, such as foodservice operators, distributors and manufacturers, influence the foods that are available and served to consumers. Other influencers include government and private entities; industry, trade and community groups; and consumers, all of which can drive demand. These groups must work together to reduce sodium content in the food supply.
This Web Forum will focus on healthy menu innovations to reduce sodium in the school setting. The first presentation will feature a community-level initiative to improve the nutritional and culinary quality of the foods offered in school cafeterias in Chelsea, Massachusetts. Presenters will provide an overview of the initiative’s goals, activities, and outcomes at Chelsea High School, where both sodium and saturated fat levels have been significantly lowered. Then, the National Director of Nutrition for Aramark Education will highlight the Aramark and American Heart Association partnership, Healthy for Life 20 By 20. Specifically, she will address the partnership’s commitments, healthy menu innovation approaches, results to date, and lessons learned.
ABOUT THIS WEB FORUM SERIES
A high sodium diet raises blood pressure, and high blood pressure is a major cause of heart disease and stroke. By reducing sodium, the food industry can have influence over the health of Americans.
To advance sodium reduction efforts and disseminate promising practices, the Centers for Disease Control and Prevention and the National Network of Public Health Institutes launched a Web Forum series, “Connecting Public Health and Food Sector Collaborators,” hosted by Dialogue4Health. This series features representatives from the food sector who will share best practices, success stories and subject matter expertise for public health audiences working with the food industry to reduce sodium. Web forums also include presentations from public health practitioners who will share lessons learned and real-life examples from their work with food industry partners to create change in a variety of food service settings. This series is a continuation of the former web forum series: “Connecting Public Health and Food Service Providers” and “Connecting Public Health and the Food Industry.”
This online event is free and registration is open to everyone. Closed captioning will be available for all attendees.
School Programs Coordinator
Madelyn Herzog came to Healthy Chelsea, a community health coalition based in Chelsea, Massachusetts, as a FoodCorps service member in 2014 and has been collaborating with the Chelsea Public Schools since then. Now, as School Programs Coordinator, she works closely with Chelsea School Food Services and the district around cafeteria…
Northbound Ventures, LLC
Scott Richardson brings a broad range of finance, operations and strategy experience serving the private, philanthropic and public sectors to his work at Northbound Ventures. Scott previously spent more than five years as the Director of Research and Strategic Initiatives for Project Bread, a statewide anti-hunger organization, where his responsibilities…
National Director of Nutrition, K12 Education
As a Registered and Licensed Dietitian, Linda is responsible for nutrition program planning and development, including menus and related programs that support the ARAMARK Education health and wellness initiatives. She works closely with Supply Chain and Distribution, Culinary Development Chefs, Dietitians and Marketing groups, providing professional guidance on nutrition and…
Associate Director, Program Strategy
National Network of Public Health Institutes
Kelly Hughes, MPH, RD, CHES, serves as an Associate Director for Program Strategy at NNPHI. Based in Atlanta, GA, she serves as a liaison to CDC, providing project and relational support for CDC-funded initiatives. For the last several years, Kelly has managed sodium reduction initiatives at NNPHI in collaboration with…