Coverage by CBS News, featuring HSPH’s David Ludwig
Coverage from redOrbit, featuring HSPH’s Frank Hu
This annual report integrates nutrition and public health, environmental stewardship and restoration, and social responsibility within the food service industry and beyond.
Food is a lens through which we see the world, and our vision is increasingly focused on not only our personal health, but also the health of our planet. Our food choices reflect our values and beliefs, and they also significantly impact the world around us. Food production has a larger impact on our planet than any other activity, affecting land, oceans, wildlife habitats, energy use, and greenhouse gas emissions.
Coverage from the Chicago Tribune, featuring HSPH’s David Ludwig
Coverage from Canadian Obesity Network, featuring HSPH’s Dariush Mozaffarian
Coverage from MedPage Today, featuring HSPH’s Dariush Mozaffarian
Coverage from THE WEEK, featuring HSPH’s Rob van Dam
Coverage from healthcanal.com, featuring HSPH’s Gökhan S. Hotamisligil
A recent New York Times article by reporter Gina Kolata calls into question the national guidelines for daily sodium intake, citing a new Institute of Medicine report that examined consequences of sodium consumption and concluded there is insufficient evidence for the health benefits of reducing sodium below 2,300 mg. Many experts, including the American Heart Association, have suggested that all individuals should aim for the low level of 1,500 mg of sodium per day, the amount considered optimal for at-risk individuals but thought to be beneficial for all.
Coverage from ILSI NA, featuring HSPH’s Frank Hu