Social cooking project

The Social cooking project aimed to lower the saturated fat and salt intakes of South Asian families attending a place of worship, to reduce levels of cardiovascular disease in this population.

The project launched in 2011. It was a great success, lowering the participants' salt intake by 40% and their saturated fat intake by 50%. 

To get an overview of the project download the summary poster (PDF).

Learn more about the social cooking project 

Watch the video below to find out more about the project.

Also read our evaluation of the social cooking project to learn about the key findings of the project and individuals' experiences of taking part in it. 




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