The unintended consequences of offering Lunchables at school
Lunchables will now be coming to school meal programs starting this fall. Here are three reasons we're not thrilled about it.
CSPI lauds FDA’s proposed reorganization of its food function
Have a food allergy? This industry practice could increase your risk
Customers want healthier options at dollar stores
The science of why we overeat
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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.
Tell the USDA: Kids Need Stronger School Meal Nutrition Standards
School meals should support children's health and cultivate healthy eating habits that last a lifetime.
From Nutrition Action
Misleading food ads abound. Here are 7 of the latest.
5 things to know about lower urinary tract symptoms
Which low-calorie sweeteners are safe—and which aren't?
Could alternate-day fasting help you lose liver fat?
6 healthy snacks that beat chips or pretzels
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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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.