USDA proposes first-ever sugar cap, slower sodium reduction for school meals
A proposed rule announced today by the U.S. Department of Agriculture would continue the historic progress of the Healthy, Hunger-Free Kids Act by, for the first time, limiting added sugars in school meals.
Government Accountability
CSPI lauds FDA’s proposed reorganization of its food function
Industry Accountability
Have a food allergy? This industry practice could increase your risk
Healthy Retail
Customers want healthier options at dollar stores
Healthy Eating
The science of why we overeat
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From the Pear in Mind blog
Have a food allergy? This industry practice could increase your risk
CSPI responds: federal policies that contribute to racial and ethnic health inequities
Are COVID-19 racial disparities really a thing of the past?
Grassroots organization MomsRising urges Congress to pass the Healthy Meals, Healthy Kids Act and strengthen SNAP
Time is running out for Congress to act on medical device regulation
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We are your food and health watchdog
The Center for Science in the Public Interest is one of the oldest independent, science-based consumer advocacy organizations in the country. We work to improve how the nation eats, and we hold government and corporations accountable.
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Tell USDA to Address School Milk
Sign our petition to urge the USDA to set science-based nutrition standards for school meals and require more transparency in the school milk industry.
From Nutrition Action
About 4 in 10 cancers are preventable. Here's how to lower your risk.
Restaurant portions are out of control. We measured 11 supersized ones.
A look at the evidence for collagen, CBD gumdrops, and 5 other pointless products
Food Find: Blood oranges & Cara Cara oranges
Blood Orange & Avocado Salad
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CSPI’s work improves the way America eats by transforming the food environment in schools, restaurants, grocery stores, and public places. We fight to keep our food supply free of dangerous chemicals and pathogens. We push government and industry to make transparent, science-based decisions.
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Booklet
The Healthy Cook's Kitchen: Soup
The supermarket is full of canned soups. But, as far as your health...and your taste buds...are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they’re packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that will help you up your soup game.