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
Super Chefs Against Superbugs is a movement of chefs who want to stop the overuse of antibiotics in the production of chickens, cows, and pigs. These chefs spend the majority of their days thinking about food: where to buy it, how to prepare it, how it was grown or raised. Food is their livelihood and they are committed to speaking out for a more sustainable food system that does not misuse antibiotics in food animal production at the expense of human health.
On April 23, some of the country’s most celebrated chefs will come to Washington to ask President Obama, the U.S. Food and Drug Administration, and Congress to shine a light on antibiotic overuse and to end these practices that threaten our health.
|Jeremy Barlow is author of "Chefs Can Save the World," a call to action to those who cook, urging them to use their collective power to overhaul the nation’s food system. Barlow is executive chef and owner of Sloco, a Nashville neighborhood sandwich shop that operates sustainably, using approximately 99 percent locally grown food. He was founder of Tayst Restaurant and Wine Bar, Nashville’s first certified green restaurant and its executive chef from 2004-2013. A 2011 featured chef at the James Beard House, he attended the Chefs Boot Camp for Policy and Change in 2012, hosted by the James Beard Foundation and The Pew Charitable Trusts. He is co-chair of the Food Policy Council for metropolitan Nashville and Davidson County, which advises the city.|
|Perhaps best known for his role as a judge on the popular reality TV series Top Chef, Tom Colicchio has become one of the country’s most popular chefs. He advocates for ending hunger in America and more sustainable food production.|
DC Central Kitchen, Washington
|Rock Harper is committed to serving his community through good food raised responsibly. He directs kitchen operations at DC Central Kitchen, a nonprofit offering job training, meal distribution, and local farm partnerships to help alleviate poverty, hunger, and homelessness. Harper won the third-season competition of the television show "Hell's Kitchen."|
|Winner of the 2009 James Beard Award for Best Chef: Northwest, Maria Hines is the chef and owner of three award-winning restaurants in Seattle: Tilth, The Golden Beatle, and Agrodolce. She is also known as a contestant on the reality TV show Top Chef Masters.|
Hope & Main Nonprofit and Sunnyside Dining,
|A graduate of Brown University with a degree in mathematics, Joe Simone learned to cook in France, Greece, and Italy, where he has traveled extensively. He picked up a love of Mexican cuisine while working as a personal chef in San Francisco. Simone was featured on the PBS series "The Chefs of Cucina Amore," where he prepared Italian specialties . He was also the executive chef at Tosca in Hingham, MA, and has worked at Al Forno in Providence and the Papa-Razzi franchise.|
Top Chef Alumnus,
|Chef, author, and television personality, Sam Talbot is currently a host of AOL’s GMC “Trade Secrets” online show. He was also the former founding Executive Chef of the Surf Lodge in Montauk, NY, and Imperial No. Nine, a sustainable seafood restaurant in the Mondrian Soho Hotel in New York. During Talbot’s tenure, Imperial No. Nine received two stars from New York Magazine, a 25 rating in Zagat, and was a Michelin Guide-recommended destination. He is also the author of The Sweet Life: Diabetes without Boundaries, published by Rodale Books.|
|A connoisseur of food and wine pairing, Mark Williams is the founder and leader of Slow Food Bluegrass, a driving force behind the Slow Food international movement, which supports sustainable local food and celebrates traditional regional cuisine. He has traveled extensively to hone his craft and has had the honor to prepare dishes for U.S. presidents Bill Clinton and George W. Bush, sports greats Muhammad Ali and Arnold Palmer, and chefs who inspired his cooking including Julia Child and Jean-Louis Palladin.|
- Date added:
- Apr 19, 2013
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