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CSPI is an independent, nonprofit organization that does not accept corporate donations—we rely on your tax-deductible contributions to fund our advocacy work on nutrition and food safety. To support CSPI's important work every day, please consider becoming a monthly donor.

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Seasonal eating

As each new month arrives, it’s fun (and healthy!) to consider creative ways to incorporate seasonal produce into your routine. These peak-ripeness fruits and veggies are often more affordable than their hot-house or imported counterparts.

cereal with food dyes

Chemical Cuisine

Our food additive safety ratings

Wondering which ingredients in your foods and beverages are safe? Our Chemical Cuisine database rates additives—used to preserve foods and affect their taste, texture, or appearance—from ‘safe' to 'avoid.'

Explore our database
cold brew coffee with creamer

Caffeine Chart

How much is too much?

Caffeine is one of the only FDA-approved drugs that is present naturally and legally added to widely consumed foods. Exactly how much caffeine is there in the food and beverages you consume? CSPI has compiled the data.

Learn more
Red liquid with ripples

Banning Red 3

Where is Red 3 legal?

CSPI’s interactive map tracks which states have introduced or passed legislation to ban the carcinogenic color additive Red 3 from foods and beverages.

See where your state stands
Stark cloudy weather over empty exterior view of the US Capitol Building in Washington DC, USA

Take action

Tell Congress: Oppose cuts to SNAP in the next Farm Bill

We're calling on Congress for a Farm Bill that supports vital nutrition programs like SNAP and builds stronger, more resilient food systems.

Email now

From Nutrition Action

CSPI & Nutrition Action Customer Service

Customer Service can be reached by email at the following addresses: customercare@nutritionaction.com or customercare@cspinet.org

Visit our Customer Service Page
Dr. Peter Lurie testifying in Congress

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.

See our issues
Healthy Cook's Kitchen Seafood book cover

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…

Order now