Chick-fil-A Reverses Stance on Antibiotic-Free Chicken
Fast-food chain Chick-fil-A has announced a major change in its chicken sourcing policy, stating that it will now use antibiotics in its chicken production beginning this spring. This decision marks a significant shift from the company’s 2014 commitment to use only antibiotic-free chicken.
The company explained that the decision to use antibiotics will be based on the health of the animals and those around them, and the antibiotics used will not be important for human medicine. Chick-fil-A also emphasized that all antibiotics must be cleared from the chicken’s system before it is considered available for supply.
Chick-fil-A originally pledged in 2014 to only sell chicken raised without antibiotics across its stores within five years, with the goal of achieving 100% antibiotic-free chicken by 2019. The company, founded by Truett Cathy, currently operates over 3,000 restaurants across 48 states, Washington D.C., Puerto Rico, and Canada.
This decision by Chick-fil-A comes at a time when other companies in the food industry, such as Tyson Foods, have also recently announced plans to move away from commitments to use “no antibiotics ever” in their chicken production.
The news of Chick-fil-A’s decision has sparked discussion and debate among consumers and health advocates. Supporters of the move argue that using antibiotics responsibly can help ensure the health and well-being of the animals, while others express concern about the potential impact on antibiotic resistance in humans.
As Chick-fil-A moves forward with its new chicken sourcing policy, the company will continue to navigate the complex issues surrounding antibiotic use in food production, balancing the needs of both animals and consumers.
