A school-based salt education programme in China has worked with families, teachers and health educators to raise awareness about the risks of excess salt consumption and encourage people to reduce salt use in cooking. ‘EduSaltS’ reduced salt consumption and blood pressure in family members of the primary school children involved and is the first large-scale salt education programme to show such significant results. The approach is now being piloted in districts in Beijing and serves as a model which could be scaled up in China and other countries to help tackle cardiovascular disease – the biggest global killer. Excessive salt intake is the leading dietary risk factor for premature death and disability in China, with 80% of dietary salt added during cooking. A high-salt diet is associated with raised blood pressure, which increases the risk of cardiovascular diseases (such as heart attacks and stroke), the leading cause of death in low- and middle-income countries. The EduS