Former Philadelphia Mayor Michael A. Nutter has been elected to serve as chair of the board of directors of the Center for Science in the Public Interest. Nutter succeeds nonprofit development consultant and former CSPI Director of Development Robin Caiola, who has served on the board for 12 years, including six years as vice chair and nearly two years as chair.
A special 50th anniversary edition of our annual report on progress, with summaries of our 2021-2022 campaigns and a special message from CSPI president Dr. Peter Lurie.
The Center for Science in the Public Interest is partnering with 30 organizations from diverse communities in 23 states and Washington, DC, to drive policy change in food and nutrition. The partnerships are made possible by a generous grant from Bloomberg Philanthropies.
Public health experts, community advocates, and policymakers from state, local, national and international levels will convene next week to promote public policies that build community capacity for advocacy, improve health, and center health equity while reducing consumption of sugary drinks.
The Center for Science in the Public Interest is celebrating 50 years as America’s food and health watchdog in 2021. The nonprofit organization, best known for educating Americans about the nutritional contents of packaged foods and restaurant meals, is marking the milestone with a dramatic expansion of its efforts to improve the way America eats and advocating for science-based policies to help Americans recover from the COVID-19 pandemic.
We at the Center for Science in the Public Interest remain appalled by the violence and racist hatred on display in the attack on the Capitol a week ago today, and by the prospect of more of the same across the country this week.
The Center for Science in the Public Interest is seeking applications from state and local advocates to improve food environments in schools, restaurants, grocery stores, and federal, state, and local programs to strengthen public health, especially for low-income families and communities of color.
The story behind the staggering—and deadly—salt content in America’s processed and restaurant food, and our policymakers’ failure to curb it, is the subject of a new book by Michael F. Jacobson, Ph.D., the co-founder and former executive director of the Center for Science in the Public Interest.
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