A Strategy Worth Its Salt
Group purchasing to supply lower sodium foods & reduce food costs
Institutional food purchasing policies are a key way for organizations - particularly those that supply communities with food and food services - to affect healthy food availability and meet an overall demand for lower-sodium products.
One cost-saving strategy for implementing healthy change is collective or group purchasing, which occurs when a group of businesses or organizations pool their buying power to negotiate lower prices from vendors. This webinar explores how collective purchasing can help hospitals, government agencies, schools, and worksites obtain and offer healthier, lower-sodium foods at more affordable prices.