Using your assessment data, input from the food service provider, and other expertise you might be able to draw on (such as a Registered Dietitian or other food service staff), review the list of strategies below to determine the most appropriate and effective strategy or strategies for reducing sodium in targeted venues.
As you review each strategy, consider the following:
- Feasibility: What kind of resources (human and financial) are needed to implement this strategy? Would this strategy have a significant negative effect on the bottom line? Are the supports or infrastructure in place necessary for the strategy to be successfully implemented? Are there significant barriers to implementation?
- Potential for impact: How much will this strategy contribute to lower sodium content of foods? To what extent will this strategy increase availability and access to lower sodium foods? To what extent will this strategy result in reduced sodium consumption?
- Will: Is there enthusiasm for this strategy? From the consumer, to line staff and managers, to administrators and policy makers, will this strategy be met with support?
Modified Kitchen Preparation Methods/Culinary Techniques to Enhance Flavor
Sourcing & Developing Lower-Sodium Ingredients
Group Purchasing for Lower Sodium Products
Portion Size Reduction
Behavioral Economics & Marketing
For more guidance and resources on sodium reduction efforts, visit the Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners.