ATLANTA – Chick-fil-A, Inc. announced earlier this week that the company plans to serve antibiotic-free chicken in all U.S. company restaurants within five years. According to the chicken chain, it is the first time a QSR has committed to a 100% “raised without antibiotics” standard for poultry.
"Since our family business began 67 years ago, we have focused on our customers. It's why we insist upon using the highest quality ingredients," said Dan Cathy, president and chief executive officer of Chick-fil-A. "We want to continue that heritage, and offering antibiotic-free chicken is the next step."
Chick-fil-A said research reveals a strong consumer interest in how food is made and where it is sourced, which includes an interest in the non-use of antibiotics. As a result, the company is partnering with its poultry suppliers to build the requisite supply of chickens raised without antibiotics to accommodate the chain’s sales volume. The company is asking suppliers to work with the USDA to verify that no antibiotics are administered at any point.
"A shift this significant will take some time, as it requires changes along every point of the supply chain — from the hatchery to the processing plant. Our suppliers are committed, and we pledge to have this conversion complete within five years or sooner based on supply chain readiness," said Tim Tassopoulos, executive vice president of operations of Chick-fil-A. He added, "Because this will take some time, we will begin posting quarterly updates on our website in 2015 after our initial phase-in. We want to make it easy for customers to monitor our progress."
Chick-fil-A has undertaken a number of initiatives that address consumer food concerns. Last year, it removed yellow dye from its chicken soup, and it is testing the removal of high fructose corn syrup from its dressings and sauces, artificial ingredients from its bun, and TBHQ from its peanut oil.
"Transparency in our food is important to our customers, and it's important to us too," Cathy said.