The New York City Department of Health and Mental Hygiene, in an effort to reduce the amount of sodium used in restaurant and prepared foods, has debuted its long-awaited National Salt Reduction Initiative. The goal of the program, which is voluntary and not mandated like menu labeling, is to cut the levels of sodium in restaurant and prepackaged foods by 20 percent over the next five years. The initiative, which is expected to cull participation from chain and independent restaurants alike, ...

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