1. Austrian National Salt Reduction Initiative

2. High Level Group on Nutrition and Physical Activity EU framework on salt reduction

3. Nationaler Aktionsplan Ernährung National Nutrition Action Plan NAP.e

4. Reduction of Salt consumption is under the main goals of the Austrian Nutrition Action plan

5. - Min.: 1,4 g (DACH-Recommendation) - Max. 5 g (WHO) - Actually: 8 – 9 g (Austrian Nutrition Report 2012) Daily Salt Consumption (NaCl):

6. - Prepared food: 80 % - Use of table salt: 20% Sources of daily salt intake:

7. - Bread and pastry: 24 % - Meat products, sausages: 12 % - Cheese: 12 % Main food categories for salt consumption:

8. 15 % less salt until 2015: stepwise reduction over 4 years Voluntary commitment by the bakery sector:

9.  2015: 1,2 g/100g (1,7 g/100g flour) Target Salt content in bread and pastry:

10. Label used by participating bakeries: „Less Salt is healthier“

11. Official launch of the salt reduction campaign in the bakery sector by the austrian Health Minister in February 2011