
How to steer clear of food poisoning this summer
Who doesn’t love summer’s outdoor feasts? Maybe you, if a case of food poisoning strikes. Here’s how to avoid some common hot-weather pitfalls, especially if you’re at high risk—you’re over 65 or under 5, pregnant, or have a weakened immune system.
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From the Pear in Mind blog
Unilever’s doing better by kids. Will the rest of the industry take note?

To buy or not to buy: What will it take for consumers to choose bioengineered or gene-edited foods?

CSPI applauds White House Conference on Hunger, Nutrition, and Health

Dessert for breakfast? Let’s give kids a healthy start at school

CSPI gears up for the first Farm Bill Field Hearing
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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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From Nutrition Action
What's hot in the healthier ice cream aisle?

Can you trust online health advice?

Should you stop eating after 4 p.m. if you want to lose extra pounds?

Chicken Satay

Food Fail: Nitro Pepsi


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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
Spring & Summer Vegetables
Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”