Toolkit: Review of Methods to Determine the Main Sources of Salt in the Diet
From WHO/PAHO Regional Expert Group for Cardiovascular Disease Prevention through Population-wide Dietary Salt Reduction
Sodium Reduction in Communities Program (SRCP) Implementation Guide
Guide to for food service staff and public health organizations to reduce sodium in food service organizations by drawing upon the experiences gained during the Sodium Reduction in Communities Program (SRCP).
Legal guide on school food and nutrition: Guide on legislating for a healthy school food environment
Provides practical information and guidance for developing or revising national legal frameworks related to school food and nutrition.
Food Service Guidelines Organizational Policy Template
A template for organizational food policy guidelines adapted from the CDC
Enablers and barriers to implementation of and compliance with school-based healthy food and beverage policies: a systematic literature review and meta-synthesis
This study explores the enablers and barriers to effective implementation of and compliance with school-based food and beverage policies from countries around the world.
Tools for the Assessment of the Public Food Procurement and Policy Landscape
This tool provides example surveys for capturing key aspects of the food procurement and policy landscape. Example surveys include: 1) Overview of Government Institutions’ Food Procurement Processes; 2) Key Informant Interview Tool; 3) Detailed Assessment of the Food Environment in Government Settings
Action framework for developing and implementing public food procurement and service policies for a healthy diet
Provides an overview of how to develop, implement, assess compliance with, and evaluate the effectiveness of a healthy public food procurement and service policy. It is intended for government policy makers or program managers working on public food procurement or service, at either a national or a subnational level, including at regional, provincial and city […]
A review of food procurement and provision in hospitals and schools in Sri Lanka
An assessment of the food procurement environment in Sri Lankan schools and hospitals. Reviews existing policies, guidelines, evaluations, as well as recommendations for promiting healthy diets in schools and hospitals.
WHO global sodium benchmarks for different food categories
A document that sets global sodium benchmarks for different food categories to help reduce salt intake using country experiences (released in 2021)
WHO Sodium Country Score Card
WHO’s monitoring tool that tracks countries’ progress in implementing policies and programs on population sodium reduction
