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.

Healthy stuffed bell peppers.

Improve Your Health

Reducing sodium intake can help lower blood pressure and reduce the risk of heart disease and stroke.

Featured Success Story
Staten Island Hospital Puts Cafeteria Customers’ Health First
Healthy foods like salads and sushi in the cafeteria.

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.

Get the full story on this New York City program.