Sodium Reduction in Communities Program (SRCP)
The Sodium Reduction in Communities Program (SRCP) aims to increase the availability of lower-sodium foods, while engaging the food sector to reduce sodium levels in packaged and restaurant foods. The program is administered by CDC’s Division for Heart Disease and Stroke Prevention. Funding is awarded to communities to implement strategies to reduce sodium intake to no more than the recommended maximum amount in the Dietary Guidelines for Americans. Because the majority of sodium consumed in America is already present in packaged or prepared foods before purchase, recipients work with food service providers and food industry partners to increase the availability of lower-sodium foods. Food service partners include hospitals and health care facilities; higher-learning institutions, schools, and early care and education centers; food manufacturers, distributors, and providers; emergency food sites; meal programs; worksites; and restaurants.