TABLE 3.

Future sodium reduction strategies by foodservice operators

Through partnerships among food service operators, •Increase the percentage of foods service operators that consider nutritional information when selecting vendors for making procurement decisions. •Develop a mechanism to quantify food sales. •Expand the inclusion of food service foods and their nutrition information in the GS1 GDSN. •Identify those priority foods that are most likely to make the greatest impact in lowering sodium intake. •Identify a sodium concentration for the priority food(s). •Request suppliers to manufacture priority food(s) with an identified sodium concentration.