The Science Behind Ultra-Processed Foods Webinar Series
Part 1 – Ultra-Processed Foods: Cross-Sector Perspectives
The Food Service Guidelines Collaborative and the Association of State Public Health Nutritionists (ASPHN) brought together top experts from across sectors. Key insights from the Center for Science in the Public Interest (CSPI) and the International Food Information Council (IFIC) include:
- Clear definitions of what ultra-processed foods actually are.
- Deep dives into why UPFs matter for public health.
- Fresh data tracking modern consumer preferences.
Resources:
Part 2 – From Science to Practice: How Schools Are Tackling Ultra-Processed Foods
This webinar focused on practice and implementation: what it actually takes to reduce ultra-processed foods in institutional food service, with school food as the leading example. The conversation helped attendees from schools, hospitals, universities, government agencies, and other institutional settings understand:
- How schools have approached reducing ultra-processed foods at scale
- Why shared standards and collaboration matter
- How procurement, ingredient transparency, scratch cooking, and product reformulation support change
- How institutions can start small and make incremental progress
- What tools and resources already exist