The Treasury Department's Alcohol Tax and Trade Bureau (TTB) sent this response to CSPI, the Consumer Federation of America, and the National Consumers League in response to the organizations' petition asking TTB to amend its regulations to require an “Alcohol Facts” panel on alcohol beverage labels, similar to the “Nutrition Facts” panel on labels of foods.
Healthy Checkout refers to efforts to improve the nutrition in the food and beverage products sold in areas where shoppers stand in line to purchase their groceries. It is a strategy that changes the shopping environment to make it easier for customers and their children to avoid both marketing and impulse purchases of sugary drinks and snacks high in sugar and salt.
This white paper suggests approaches to enhancing equity in GusNIP, including increasing program funding to expand SNAP participant access. We include recommendations for the 2023 Farm Bill and recommendations for USDA administrative actions.
The Center for Science in the Public Interest and 23 other organizations and prominent
scientists are today urging the Food and Drug Administration to formally remove Red 3 from the list
of approved color additives in foods, dietary supplements, and oral medicines.
This testimony focuses on 10 core areas where innovation is needed to position FDA for the
future. These are: Leadership, Communication, Culture, Funding, Transparency, Technology,
Public health-based priority setting, Legislation, Enhanced Scientific Capacity, and Assessment.
At Montgomery County Public Schools (MCPS), a team of registered dietitians, chefs, manufacturers, and stakeholders (including students) are all key decisionmakers in developing innovative, healthy menus.
We're calling on President Biden to issue an Executive Order requiring the implementation of the Center for Disease Control's Food Service Guidelines for Federal Facilities (FSG) at every federally owned and operated facility in the country.
This toolkit is intended to support advocates who want to lead campaigns calling for state and local nutrient warnings on restaurant menus. We outline how nutrient warnings can be used to reduce the purchases of unhealthy foods and drinks, encourage reformulation, and build stronger, healthier, more resilient communities that are better prepared to withstand future public health challenges.