Mongolian businesses take lead in educating employees on benefits of salt reduction.
WHO: Following Mongolian tradition, Tsagaankhuu Battugs had always used a lot of salt when cooking. “We do not add salt to tea in the Gobi, because the water there is naturally salty,” she says. “But our dishes are quite well seasoned with salt.”
But Tsagaankhuu changed her habits two years ago after sitting in on 10 “Pinch Salt” lectures organized for the staff of the Makh Impex company, Mongolia’s largest meat producer...
Read full article here.