A high sodium diet raises blood pressure, which is a major cause of heart disease and stroke. More than 75% of the sodium Americans consume comes from processed and restaurant foods—not the salt shaker, so by reducing sodium, the food industry can have influence over the health of Americans. The government, industry, community groups, and consumers must work together to reduce sodium content in the food supply.

This Web Forum will feature representatives from the food industry sharing success stories and subject matter expertise for public health audiences working with the food industry to reduce sodium. It will 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 multiple settings ranging from hospitals/health care facilities, independent restaurants, and cafeterias located on government worksites.

Specifically, this Web Forum will highlight:

  • Recent updates to HHS/GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations 
  • Efforts to scale healthy food procurement and engage food industry partners in Los Angeles 
  • An example of the Great Living Patient Experience as a successful endeavor by a regional food service vendor to increase the availability and variety of lower-sodium products for food service operators in food service settings
  • The role of food service vendors in the overall food system, and factors that can affect positive supply chain changes in the industry, and the barriers/challenges often faced
  • Helpful strategies and insights for public health to consider when partnering with food service vendors

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:

Voluntary Commitments to Reduce Sodium and Understanding the Consumer

Reduce the Salt, Keep the Flavor: Getting Started With Food Service Providers

Tactical Steps to Sodium Reductions

Changing the Way America Eats

Culinary Techniques for Reducing Sodium

Reducing Sodium in Hospital and Healthcare Settings

Reducing Sodium Through Food Manufacturing

Reducing Sodium through Public-Private Collaboration

Presenters

Chef Norbert Bomm

Corporate Executive Chef, R&D

Morrison Healthcare

Chicago, IL

Chef Norbert Bomm entered the culinary world in Hamburg, Germany and from there carved an international career for himself as Chef de Cuisine and Executive Chef with Hilton International. This propelled him into a kaleidoscope of posts in Europe, the Middle East, Africa, and the Americas. Bestowed with multiple honors…

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Leah Michele Maynard, PhD

Epidemiologist, Division of Nutrition, Physical Activity, and Obesity

Centers for Disease Control and Prevention

Atlanta, GA

Dr. Leah Michele Maynard earned her doctorate in Nutritional Sciences from the University of Kentucky in 1996, and has worked as an epidemiologist in the Division of Nutrition, Physical Activity, and Obesity (DNPAO) at the Centers for Disease Control and Prevention (CDC) in Atlanta, GA since 2001. She is currently the…

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Lisa Roberson RDN, LD

Corporate Director of Wellness & Sustainability

Morrison Healthcare

Bowling Green, KY

Lisa Roberson is a Registered Dietitian with 20 years of expertise in nutrition leadership and Corporate Wellness. As the Corporate Director of Wellness & Sustainability for Morrison Healthcare, Lisa uses healthy choice architecture and tasty yet healthy, sustainable food to transform food environments in hospitals.  Lisa trained at leading…

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Michelle Wood, MPP

Director, CDC‐funded Sodium Reduction in Communities Program (SRCP), Division of Chronic Disease and Injury Prevention

LA County Department of Public Health (DPH)

Los Angeles, CA

Michelle Wood is the Director for the CDC‐funded Sodium Reduction in Communities Program (SRCP) within the Division of Chronic Disease and Injury Prevention with the LA County Department of Public Health (DPH). In this capacity, Ms. Wood oversees the project team and all aspects of implementation of sodium reduction strategies…

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Moderator

Kelly Hughes, MPH, RD, CHES

Associate Director, Program Strategy

National Network of Public Health Institutes

Atlanta, GA

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…

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Presentation Slides

Resources