SRCP Success Stories

The Sodium Reduction in Communities Program (SRCP)-funded recipients partnered with various food sector organizations to creatively implement approaches to reduce the sodium content of foods. The following success stories highlight how recipients worked toward the long-term goal of reduced sodium consumption.

Healthy foods such as fresh and frozen vegetables and fruit.

SRCP in Action

Reducing sodium intake can help lower blood pressure and reduce the risk of heart disease and stroke.