Could Cutting Taxes Lead to Cutting Salt?


New York mayor Michael Bloomberg’s call to restaurants to cut down on their salt usage is admirable, but it will never work, writes clinical psychologist Scott Haas in the Globe. After all, according to one female Cambridge chef, the difference between a three and four star restaurant is a box of salt. Instead, says Haas, the government should offer tax incentives to restaurants that cut their salt usage. That certainly sounds like more of an incentive than altruism, but if a heavy hand with the salt really does improve a restaurant’s ratings (and thus, its bottom line), is it enough?

Getting Chefs to Pass Up the Salt [Globe]