For restaurants, antibiotic meat is more than a matter of taste

March 13, 2015

Bowing to pressure from critics, McDonald’s earlier this month announced that the company would move away from using poultry raised with antibiotics that can also be used to treat humansAn increasingly vocal constituency, led by the Centers for Disease Control, has agitated for change for years, concerned with the evolution of antibiotic-resistant bacteria in a world in which animal consumption accounts for four-fifths of all antibiotic use.

As this Reuters graphic shows, over a dozen U.S. restaurant chains now offer at least one antibiotic-free meat option. These large chains account for over 10,000 locations, but represent just a taste of the growing menu of restaurants, supermarkets, hospitals and schools that are moving away from meat produced with antibiotics. According to a new fact sheet from Pew, the list of institutions using antibiotic-free meat is as diverse as it is large: participants range from O’Hare International Airport to Minneapolis Public Schools to Yellowstone National Park to the Philadelphia Zoo.


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