Food service management perspectives on reducing sodium content in foods served: Opportunities and challenges

Abstract

Abstract Between Fall 2017 and Spring 2018, the Los Angeles County Sodium Reduction Initiative interviewed food service management leaders and staff from eight public and private institutions in Southern California (three universities, four hospitals, and one senior meal program) to identify opportunities and challenges in reducing sodium content for the foods they sell, serve, and produce. Interviews were transcribed, collated, and analyzed using content analysis with thematic sorting and coding. Interviewees identified several opportunities: (1) group purchasing through a large organizational membership; (2) a supportive organizational culture; (3) organized strategies to replace high-sodium products; and (4) access to software resources to manage food inventories. Challenges included (1) negative customer/staff receptivity to low-sodium options; (2) lack of kitchen infrastructure/equipment; (3) low availability of healthy foods; and (4) limited program evaluation capacity. Collectively, these findings provide practice-based insights into how these factors contributed to sodium reduction efforts in these institutions.