Translate This Page Print This Page Email a Friend Newsletter Sign-Up
Text Size : Sm Med Lg

Sample Image
National Salt Reduction Initiative

Restaurant Food

The NSRI has developed targets to guide company reductions in the salt levels in 25 categories of restaurant food, ranging from biscuits to burritos. The initiative includes voluntary 2012 and 2014 targets for average salt levels in each food category as well as a maximum salt level for all items served in restaurants. The categories and targets grew out of a yearlong series of technical meetings with food industry leaders. Some popular products already meet these targets – a clear indication that they are achievable.

When a restaurant signs on to the initiative, it pledges that its overall sales in a given category – cheeseburgers, for example – will meet the relevant target for salt content, even if some individual products don't. A company selling three equally popular types of cheeseburgers could keep one of them salty as long as its overall cheeseburger sales meet the target. A restaurant that commits to the maximum, commits to keeping sodium levels per serving in all items below that threshold. If restaurants work in tandem to reduce average salt content, consumers will enjoy the health benefits without a noticeable difference in taste.

Full list of NSRI Restaurant Food Targets (PDF)

Company Commitments to the NSRI Restaurant Food Targets
The NSRI applauds the restaurants that have committed to reduce salt in their menu items to meet the NSRI restaurant food targets and encourages all restaurants and food service companies to follow their example. The following companies have agreed to work toward restaurant food targets:

  • Au Bon Pain
  • Bertucci’s Italian Restaurant
  • McCain Foods
  • Starbucks Coffee Company
  • Subway®
  • Uno Chicago Grill
NSRI Commitment Process
All restaurants are encouraged to commit to the restaurant targets and per-serving maximum for 2014. Participating companies agree to “work toward meeting the NSRI targets” in specific food categories, “through a transparent, public process.” In addition:

  • The NSRI website will publicly recognize companies that agree to work toward salt-reduction targets
  • Each commitment indicates that a company will work to meet the NSRI target for a particular food category by a specified date. Companies can meet targets without eliminating all high-salt products. The goal is sell a mix of products that, when weighted for sales volume, has an average sodium level at or below the NSRI target.
  • Companies can make commitments in all or some of the categories in which they sell products. The NSRI encourages companies to pursue as many targets as possible.

The NSRI understands that restaurants without a standardized menu may have difficulty committing to the restaurant targets. However, all restaurants can reduce salt in the food they serve. One important step is to purchase lower sodium ingredients that meet the NSRI Packaged Food Targets (PDF).

For more information about committing to the NSRI 2014 targets, please email salt@health.nyc.gov.

Last Updated February 7, 2013