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Resources

We have collaborated with a range of organisations to produce resources to guide and help countries achieve a reduction in population salt intake

The SHAKE Package

The SHAKE Technical Package for Salt reduction has been developed by WHO in collaboration with us, WHO Collaborating Centre on Population Salt Reduction at The George Institute for Global Health Food Policy Division, and with input from a global network of salt reduction experts.

The SHAKE Package has been designed to assist Member States with the development, implementation and monitoring of salt reduction strategies to enable them to achieve a reduction in population salt intake.

The SHAKE package outlines the policies and interventions which have been effective in reducing population salt intake, provides evidence of the efficacy of the recommended interventions, and includes a toolkit containing resources to assist Members States to implement the interventions. A shorter document that can be used to advocate for action on salt reduction is also included in the package.

The SHAKE acronym is based around the key areas for action to reduce salt consumption:

  • Surveillance: measure and monitor salt use.
  • Harness industry: promote the reformulation of foods and meals to contain less salt.
  • Adopt standards for labelling and marketing: Implement standards for effective and accurate labelling and marketing of food.
  • Knowledge: educate and communicate to empower individuals to eat less salt.
  • Environment: support settings to promote healthy eating.

DOWNLOAD THE SHAKE TECHNICAL PACKAGE

Surveillance, monitoring and evaluation

Collecting data is important to inform the intervention, to monitor the extent to which it is being implemented effectively and having the intended effect, and to evaluate the impact of the intervention. It is important to do surveillance before (plan & design), during (monitoring & adaptation) and after (evaluation) program implementation. The figure below shows how the findings from surveillance and monitoring can be used at each stage of a program.
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Industry and Reformulation

In most high-income countries, and increasingly in low and middle-income countries, 70-80% of salt consumed comes from processed foods and meals (including meals eaten out of the home and takeaway foods)
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Developing Strategies

Salt reduction strategies are much more likely to be effective and sustainable if time and effort is put into developing a strategic approach and ensuring stakeholder commitment. If you are clear about what you are trying to
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Consumer Awareness and Behaviour Change

Targeted and sustained communication and behaviour change strategies can be used to empower people to improve their salt intake and diet, create consumer demand for lower salt food products, and improve uptake of
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