Healthy Eating
6 things to know about ultra-processed foods
Weight gain, heart disease, type 2 diabetes, cancer, memory loss, depression, Crohn’s disease. The list of maladies linked to ultra-processed foods seems endless. Are those foods actually to blame? Here’s what we do—and don’t yet—know.
Healthy Eating
Simple, inexpensive ways to eat more fruit and veggies
Government Accountability
Merging grocery giants threaten Americans’ food security
Preventing Disease
What to know about skin cancer
Sugary Drinks
Boost your hydration while cutting out sweeteners
Government Accountability
5 food ingredients California and New York could soon ban
Healthy Eating
Our favorite aspartame-free sodas, snacks, and sweets
Industry Accountability
Have a food allergy? This industry practice could increase your risk
Healthy Retail
Customers want healthier options at dollar stores
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From the Pear in Mind blog
New York makes steps toward Healthy School Meals for All
Incarcerated people deserve healthy meals and a balanced diet
The Pennsylvania Prison Society is working to change the culture of food behind bars
CSPI takes the farm bill fight to Capitol Hill
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Logan Paul’s new Energy drink gets the wrong kind of attention
Who we are
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.
Take action
Tell FDA: It’s Time to Reduce Salt in our Food
FDA should finalize voluntary targets to reduce sodium consumption across the food supply.
From Nutrition Action
5 exercise questions to get the most out of your workouts
What to know about buying meds online
The best yogurts from cows or plants
How to keep your kitchen safe
Food Find: Super firm tofu
Advocacy
Our issues
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.
See what we're working on.
Booklet
The Healthy Cook's Kitchen: Seafood
Eat seafood once or twice a week. That’s what health experts recommend. Wouldn’t it be wonderful to have a stable of simple, scrumptious, and healthy recipes to help you get there? That’s where we come in! In the third installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. How does Poached Provencal White Fish sound? Or Snapper Tacos with Avocado Salsa? Mmm…