SRCP Success Stories
Sodium Reduction in Communities Program (SRCP) funded recipients partner with various food sector organizations to creatively implement approaches to reduce the sodium content of foods. The following success stories highlight how recipients are working toward the long-term goal of reduced sodium consumption.
In New York City, the average adult consumes more than the recommended 2,300 mg daily limit of sodium. With support from the New York City Department of Health and Mental Hygiene (NYC DOHMH), Richmond University Medical Center (RUMC) is increasing the availability of healthier options and reducing the amount of sodium served in its cafeteria by adopting the New York City Food Standards for Cafeterias/Cafes.
RUMC removed all high sodium soups and entrées from its menu, improved beverage offerings, and added healthier snack options at the cash register.
- Staten Island Hospital Puts Cafeteria Customers’ Health First
- Partnering to Provide Lower-Sodium Meals for Older Adults in Indianapolis
- Reducing Sodium in Hospital Food Service Operations Across Southern California
- University at Buffalo Slashes the Salt Across Campus
- Oregon Department of Corrections Reduces Sodium in Meals by 17% in 2 Years
- Iconic Philadelphia Hoagie Roll Gets Lower-Sodium Makeover
- King County Food Pantries Offer and Promote Healthier Options
- Northwest Arkansas Schools Offer Lower-Sodium Choices, More Fruits and Veggies
- Hands-on Culinary Class Helps to Reduce Sodium in College and Preschool Meals
- Shasta County Lowers Sodium in Kids Meals at Local Restaurants pdf icon[PDF – 153 KB]
- Reducing Sodium—A Johnson County Heart Health Initiative pdf icon[PDF – 347 KB]
- Eating As Well As the Animals pdf icon[PDF – 154 KB]
- Reducing Sodium in School Meals Is Elementary—Broome County Health Department and Broome Tioga Board of Cooperative Educational Services pdf icon[PDF – 389 KB]