Center For Science In The Public Interest

CSPI CONDUCTS RESEARCH, EDUCATION, AND ADVOCACY ON NUTRITION, FOOD SAFETY AND HEALTH ISSUES.

PUBLIC EDUCATION - INCLUDES THE DISTRIBUTION OF HEALTH AND NUTRITION ORIENTED MATERIALS, SUCH AS BOOKS, BROCHURES, LETTERS, ARTICLES, AND PAMPHLETS TO THE PUBLIC; SPONSORSHIP OF CONFERENCES AND WEBSITES; MEDIA INTERVIEWS.

NUTRITION ACTION HEALTHLETTER - CONSISTS OF EDITING AND PUBLISHING TEN ISSUES PER YEAR OF NUTRITION ACTION HEALTHLETTER, A PERIODICAL FOR MEMBERS AND SUBSCRIBERS CONTAINING CURRENT INFORMATION ON NUTRITION, FOOD SAFETY, AND RELATED HEALTH ISSUES.

SPECIAL PROJECTS - INCLUDES EFFORTS TO:- PROVIDE PUBLIC INFORMATION ON NUTRITION AND DIET, PROVIDE CONSUMER INPUT ON NUTRITION AND FOOD SAFETY LAWS AND REGULATIONS, INVESTIGATE ACCURACY OF FOOD AND BEVERAGE ADVERTISING AND LABELING, PROMOTE HEALTHIER MENU ITEMS IN RESTAURANTS;- PROMOTE INCREASED PRODUCTION AND AVAILABILITY OF FOOD THAT IS FREE OF UNSAFE INGREDIENTS BY WORKING WITH FOOD PRODUCERS AND RETAILERS, MONITORING AND INVESTIGATING PROPOSED AND APPROVED ADDITIVES TO THE FOOD SUPPLY, AND MONITORING AND IMPROVING THE LAWS AND REGULATIONS GOVERNING FOOD SAFETY, PARTICULARLY FOR MEAT, POULTRY, SEAFOOD AND PRODUCE;- PROMOTE INCREASED PROTECTION FROM ORDINARY CONTAMINATION WITH MICROBES THROUGH INCREASED APPROPRIATIONS FOR INSPECTIONS OF IMPORTED AND DOMESTIC FOODS AND FOOD MANUFACTURING FACILITIES; PROMOTION OF POLICIES INTENDED TO REDUCE ANTI-MICROBIAL RESISTANCE;- IMPROVE THE DIET OF CHILDREN BY PROMOTING MORE NUTRITIOUS SCHOOL FOOD THROUGH PUBLICATIONS, SEMINARS, AND PUBLIC POLICY EFFORTS; ENCOURAGE FOOD PRODUCERS TO IMPROVE THE NUTRIENT CONTENT OF THE PRODUCTS SOLD IN SCHOOLS AND RESTAURANTS; AND DISCOURAGE THE ADVERTISING OF UNHEALTHY FOODS TO CHILDREN;- IDENTIFY AND PUBLICIZE LINKS BETWEEN INDUSTRY AND SCIENCE IN MATTERS RELATED TO HEALTH, FOOD, AND ENVIRONMENTAL RESEARCH; EXAMINE HOW THE DEMANDS OF INDUSTRY MAY UNDERMINE THE PUBLIC-INTEREST MISSION OF SCIENCE; AND SECURE A BALANCE OF VIEWS IN THE SCIENCE POLICY DECISION-MAKING PROCESS WHICH, COMBINED WITH FULL DISCLOSURE, WILL ENABLE SCIENTISTS TO PROVIDE THE PUBLIC, MEDIA, AND POLICY-MAKERS WITH THE BEST ADVICE ABOUT SCIENTIFIC ISSUES;- ASSESS SCIENTIFIC CONCERNS ABOUT THE RISK AND BENEFITS OF GENETICALLY ENGINEERED PLANTS, ANIMALS, AND OTHER ORGANISMS USED IN AGRICULTURE; INFORM THE PUBLIC ABOUT THE BENEFITS AND RISKS OF ENGINEERED CROPS AND FOODS;STRENGTHEN THE REGULATORY SYSTEM; INCREASE PUBLIC FUNDING FOR RESEARCH ON BOTH GENETIC ENGINEERING AND SUSTAINABLE AGRICULTURE; AND COUNSEL DEVELOPING NATIONS ON THE REGULATION AND USE OF APPROPRIATE GENTICALLY ENGINEERED CROPS;- IMPROVE BOTH HUMAN HEALTH AND THE ENVIRONMENT BY PROMOTING THE CONSUMPTION OF A MORE PLANT-BASED DIET AND REDUCING THE CONSUMPTION OF MEAT, MILK FAT, AND OTHER PRODUCTS THAT HAVE BEEN LINKED TO CANCER, HEART DISEASE, AND OTHER HEALTH PROBLEMS; REDUCE CONSUMPTION OF SODIUM TO HEALTHY LEVELS;- PROMOTE CHANGES IN THE AMERICAN FOOD SUPPLY AND IN FOOD POLICIES THROUGH THE LITIGATION PROCESS;- IMPROVE THE PUBLIC'S ABILITY TO MAKE INFORMED DECISIONS ABOUT NUTRITION THROUGH, FOR EXAMPLE, NUTRITION FACTS LABELS AND MENU LABELING.

PUBLIC EDUCATION - INCLUDES THE DISTRIBUTION OF HEALTH AND NUTRITION ORIENTED MATERIALS, SUCH AS BOOKS, BROCHURES, LETTERS, ARTICLES, AND PAMPHLETS TO THE PUBLIC; SPONSORSHIP OF CONFERENCES AND WEBSITES; MEDIA INTERVIEWS.

NUTRITION ACTION HEALTHLETTER - CONSISTS OF EDITING AND PUBLISHING TEN ISSUES PER YEAR OF NUTRITION ACTION HEALTHLETTER, A PERIODICAL FOR MEMBERS AND SUBSCRIBERS CONTAINING CURRENT INFORMATION ON NUTRITION, FOOD SAFETY, AND RELATED HEALTH ISSUES.

SPECIAL PROJECTS - INCLUDES EFFORTS TO:- PROVIDE PUBLIC INFORMATION ON NUTRITION AND DIET, PROVIDE CONSUMER INPUT ON NUTRITION AND FOOD SAFETY LAWS AND REGULATIONS, INVESTIGATE ACCURACY OF FOOD AND BEVERAGE ADVERTISING AND LABELING, PROMOTE HEALTHIER MENU ITEMS IN RESTAURANTS;- PROMOTE INCREASED PRODUCTION AND AVAILABILITY OF FOOD THAT IS FREE OF UNSAFE INGREDIENTS BY WORKING WITH FOOD PRODUCERS AND RETAILERS, MONITORING AND INVESTIGATING PROPOSED AND APPROVED ADDITIVES TO THE FOOD SUPPLY, AND MONITORING AND IMPROVING THE LAWS AND REGULATIONS GOVERNING FOOD SAFETY, PARTICULARLY FOR MEAT, POULTRY, SEAFOOD AND PRODUCE;- PROMOTE INCREASED PROTECTION FROM ORDINARY CONTAMINATION WITH MICROBES THROUGH INCREASED APPROPRIATIONS FOR INSPECTIONS OF IMPORTED AND DOMESTIC FOODS AND FOOD MANUFACTURING FACILITIES; PROMOTION OF POLICIES INTENDED TO REDUCE ANTI-MICROBIAL RESISTANCE;- IMPROVE THE DIET OF CHILDREN BY PROMOTING MORE NUTRITIOUS SCHOOL FOOD THROUGH PUBLICATIONS, SEMINARS, AND PUBLIC POLICY EFFORTS; ENCOURAGE FOOD PRODUCERS TO IMPROVE THE NUTRIENT CONTENT OF THE PRODUCTS SOLD IN SCHOOLS AND RESTAURANTS; AND DISCOURAGE THE ADVERTISING OF UNHEALTHY FOODS TO CHILDREN;- IDENTIFY AND PUBLICIZE LINKS BETWEEN INDUSTRY AND SCIENCE IN MATTERS RELATED TO HEALTH, FOOD, AND ENVIRONMENTAL RESEARCH; EXAMINE HOW THE DEMANDS OF INDUSTRY MAY UNDERMINE THE PUBLIC-INTEREST MISSION OF SCIENCE; AND SECURE A BALANCE OF VIEWS IN THE SCIENCE POLICY DECISION-MAKING PROCESS WHICH, COMBINED WITH FULL DISCLOSURE, WILL ENABLE SCIENTISTS TO PROVIDE THE PUBLIC, MEDIA, AND POLICY-MAKERS WITH THE BEST ADVICE ABOUT SCIENTIFIC ISSUES;- ASSESS SCIENTIFIC CONCERNS ABOUT THE RISK AND BENEFITS OF GENETICALLY ENGINEERED PLANTS, ANIMALS, AND OTHER ORGANISMS USED IN AGRICULTURE; INFORM THE PUBLIC ABOUT THE BENEFITS AND RISKS OF ENGINEERED CROPS AND FOODS;STRENGTHEN THE REGULATORY SYSTEM; INCREASE PUBLIC FUNDING FOR RESEARCH ON BOTH GENETIC ENGINEERING AND SUSTAINABLE AGRICULTURE; AND COUNSEL DEVELOPING NATIONS ON THE REGULATION AND USE OF APPROPRIATE GENTICALLY ENGINEERED CROPS;- IMPROVE BOTH HUMAN HEALTH AND THE ENVIRONMENT BY PROMOTING THE CONSUMPTION OF A MORE PLANT-BASED DIET AND REDUCING THE CONSUMPTION OF MEAT, MILK FAT, AND OTHER PRODUCTS THAT HAVE BEEN LINKED TO CANCER, HEART DISEASE, AND OTHER HEALTH PROBLEMS; REDUCE CONSUMPTION OF SODIUM TO HEALTHY LEVELS;- PROMOTE CHANGES IN THE AMERICAN FOOD SUPPLY AND IN FOOD POLICIES THROUGH THE LITIGATION PROCESS;- IMPROVE THE PUBLIC'S ABILITY TO MAKE INFORMED DECISIONS ABOUT NUTRITION THROUGH, FOR EXAMPLE, NUTRITION FACTS LABELS AND MENU LABELING.