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Article
Statement of CSPI Senior Food Safety Attorney David Plunkett
Article
Flawed ‘GRAS’ System Lets Novel Chemicals Into Food Supply without FDA Safety Review

Tell FDA to Fix Its Broken Food Additive Approval Process

Did you know that food and chemical companies can decide for themselves whether a chemical is safe for use in food?

Resource
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Daily advice about foods, weight loss, and supplements, plus recipes to ward off diet-related disease.

Article
Statement of CSPI Executive Director Michael F. Jacobson
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Sugary drinks, salty foods, and “Xtreme”-calorie restaurant meals are among the things you should eat less of.

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Learn how to reduce your risk of foodborne illness from Salmonella, E. coli, and other pathogens.

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Get the facts about artificial food dyes, fake sweeteners, caffeine, and other commonly used food ingredients.

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What makes up a perfect diet? What does a day’s worth of food look like?

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CSPI’s work transforms the food environment in schools, restaurants, grocery stores, and public places and improves the way America eats.

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CSPI pushes for policies to keep our food supply free of dangerous pathogens, fight antibiotic resistance in the food chain, control and label allergens, and curb the use of synthetic dyes and poorly tested additives.

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CSPI addresses the scientific and regulatory concerns pertaining to the benefits and risks of genetically engineered plants and animals.

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CSPI’s litigators win better food labeling and more honest marketing, and encourage reforms that benefit consumers.