Consumers across the United States are demanding meat and poultry raised without antibiotics—and large producers, restaurants, and other institutions are listening. Following is a list of some leading companies offering responsibly produced food.More info
In November 2011, the Chicago Public School System announced that it would begin serving chicken raised without antibiotics to students in 473 schools. This photo essay provides more details on the purchasing decision.
In November 2011, the Chicago Public Schools began serving local chicken raised without antibiotics to students in 473 schools. No other district in the nation is serving this kind of poultry regularly on such a scale.
So far, the district has served more than 600,000 pounds of fresh chicken from Amish farms that have committed to raising poultry without antibiotics.
The overuse and misuse of antibiotics on industrial farms help create a prime breeding ground for deadly antibiotic-resistant bacteria that can spread to humans when handling food or working on the farm.
Children, the elderly, and those with weakened immune systems are especially at risk of antibiotic-resistant infections.
Chicago Public Schools’ enormous purchase of Miller Amish Chicken raised without antibiotics, made through food service provider Chartwells-Thompson Hospitality, is the first of its kind for a large urban district. Other partners include School Food FOCUS, Healthy Schools Campaign and Whole Foods Market.
To protect human health, we encourage school districts and other large institutional buyers of meat and poultry across the country to follow in Chicago’s trailblazing footsteps by purchasing meat raised without antibiotics.
- Date added:
- Nov 1, 2012
Surveys of the animal production industry by the U.S. Department of Agriculture demonstrate that many farms and ranches administer antibiotics to healthy animals at low doses to offset overcrowding and poor sanitation and to accelerate livestock growth—practices that the medical and public health communities document as a significant factor in human antibiotic resistance. In 2013, FDA took steps to address these concerns.
Chris Linaman, executive chef at Overlake Medical Center in Bellevue, WA, is dedicated to creating a more sustainable food system by supporting growers and producers who raise food without the routine use of antibiotics that endanger the public’s health. Working in partnership with Health Care Without Harm and Overlake’s administration, Chris has created a comprehensive sustainable food purchasing policy for Overlake Hospital that has resulted in many impressive achievements in just a short time.More info
Two former FDA commissioners – David Kessler (1990-1997) and Donald Kennedy (1977-1979) – wrote to OMB Director Sylvia Matthews Burwell urging her to take action on antibiotics in agricultural feed.More info
SuperChefs Against Superbugs, an initiative of the Pew Campaign on Human Health and Industrial Farming, is a movement of chefs nationwide who have expressed their support of ending the misuse and overuse of antibiotics in food animal production. As a result, the SuperChefs are urging the Food and Drug Administration to strengthen its antibiotic policies.More info