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.
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.'
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.
Who we are
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.
Ordering restaurant food through third-party platforms such as DoorDash, Grubhub, and Uber Eats is becoming very common, but labeling on these platforms is severely lacking. Submit a comment in support of menu labeling requirements on third-party platforms.
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.
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…