The causes and effects of the recent powdered infant formula shortage
Testimony of Peter Lurie, MD, MPH, President and Executive Director for CSPI, before the U.S. House of Representatives Committee on Oversight and Accountability Subcommittee on Health Care and Financial Services
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
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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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School meals should support children's health and cultivate healthy eating habits that last a lifetime.
From Nutrition Action
5 things to know about climate & health
Is that food really "carbon neutral"?
How to find the best plant milk
Food Find: Fennel
Fennel & Radish 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.