Just this week Subway Restaurants announced that by March 2016 they will offer meals made with antibiotic-free chicken. A full phase in is expected within two to three years, and they’re promising antibiotic-free pork and beef meals by 2025. The restaurant chain follows Chick-fil-A, McDonald’s, Chipotle’s Mexican Grill and Panera in eliminating antibiotic laden chicken from their menus. Subway, with more than 27,000 outlets in the U.S., which is more than any other chain, was targeted by the Natural Resources Defense Council (NRDC). The NRDC had planned to deliver 300,000 petitions demanding that the company change its policy regarding the use of antibiotic treated animals, but Subway made their announcement prior to the actual delivery. Subway is being lauded for their decision, and it’s certainly a positive step, especially given the immediate dangers and negative consequences of the overuse of antibiotics in the meat industry. But the fact that this decision is a voluntary move rather than one dictated by the federal government is troubling. However, it also attests to the power of consumer demand.
The only reliable poll I could find identifying consumer concerns about antibiotics in meat was conducted in 2012 by Consumer Reports. Its findings indicated that fully 86% “agreed that customers should be able to buy meat and poultry raised without antibiotics at their local supermarkets.” The poll also showed that “more than 60%…would be willing to pay more for meat raised without antibiotics.” What makes the decision by a few of the bigger fast food chains possible, of course, is the availability of antibiotic-free chicken. Perdue, the third largest producer of chickens behind Tyson Foods and Pilgrim’s, has been raising birds without the use of antibiotics for over a year. Considering that overall conditions in their factory farms have not changed, which includes overcrowding, Perdue had to come up with an alternative means of keeping chickens from getting sick. Two methods employed by the company seem to be working. The first involves the use of probiotics. Bruce Steward-Brown, an executive at Perdue, explained that probiotic use “is a significant part of our program…the idea [being that] all these ‘good bacteria’ can crowd out the harmful microbes that make chicken sick.” Perdue also eliminated animal byproducts from their feed after noticing that chickens appeared healthier on a vegetarian diet. Tyson Foods, the country’s largest poultry producer, also announced this year that it would stop feeding its chickens any antibiotics used in human medicine. Tyson will continue to use antibiotics, however, although the class of antibiotics called ionophores is not used by doctors.
Sourcing beef that’s antibiotic-free, however, presents problems. Currently, in order to sell the public a burger clear of hormones and antibiotics, CKE Restaurants, Inc., which owns Hardee’s and Carl’s Jr., must import beef from Australia. Chipotle’s also imports some of its beef from Australia. Beef producers envision more damage to their profits since cattle live three times as long as chickens before slaughter. The elimination of antibiotics, therefore, introduces a much greater risk should an outbreak of disease occur among the herd. Although the costs to Perdue by eliminating antibiotics were elevated, the increase proved not to be a significant barrier. The beef industry, however, would face the prospect of altering or dismantling their operations as they currently exist. The Concentrated Feedlot Operation (CAFO) simply could not stand without the use of antibiotics. Conditions in a CAFO consist primarily of overcrowding which leads to an unsanitary environment. Cows that are not sick are fed antibiotics in order to prevent inevitable diseases occurring precisely because of these conditions, as well as to increase weight gain. The beef industry is simply unwilling to change their standard operating procedures.
Some politicians have attempted to pass legislation that would force the meat industry to change its ways and vastly reduce the use of antibiotics. In particular, Rep. Louise Slaughter has presented a bill, the Preservation of Antibiotics for Medical Treatment Act (PAMTA), which would “phase out the nontherapeutic use of antibiotics in animal feed and water, prohibit the use of antibiotics in animals that aren’t sick,” and, among other provisions, would “make it illegal to routinely give animals antibiotics for disease prevention.” Slaughter has introduced PAMTA to Congress in 2007, 2009, 2011, 2013, and now again in 2015. Lobbying efforts by the National Beef Packing Company and the National Pork Producers Council have ensured that PAMTA has almost no chance of passing. Many other industry groups also oppose the bill, such as Eli Lilly & Co., the National Turkey Federation and Merck & Co. With the kind of money involved, it seems unlikely the federal government can produce the muscle to override industry efforts to derail any bill concerned with the reduction in use or elimination altogether of antibiotics in their operations.
Notwithstanding that powerful forces oppose government interference, public opinion, I believe, will eventually cause the entire meat industry to capitulate to demands that antibiotic use be discontinued. If in fact 86% of Americans prefer to buy meat that is antibiotic-free, the industry will change in order to fully participate in an emerging market. The sales projections of the Carl’s Jr. burger exceeded company projections, so much so that they have included a second “clean” burger on their menu. McDonald’s and others have also received accolades for their decisions to remove antibiotics from their food. And as Subway is now aware, their initial foray into providing healthier meat to the public has received nothing but positive remarks. Our political system fails in many regards, but capitalism also allows that consumers can expect their wishes to be acknowledged.
Recipe of the Week
Mussels were on sale at my favorite store, so I decided to make a simple pasta dish.
Mussels with Linguine, Tomatoes and Garlic
1.5 lbs. mussels, scrubbed and beards removed
4 Tbls. extra virgin olive oil
6 cloves garlic, minced
8 ounces linguine
1 basket cherry tomatoes, sliced
fresh chopped parsley
Place a pot of salted water on the stove and turn the heat to high. When the water boils, add the pasta and cook until just al dente. Put the olive oil in a large pan and add garlic. When garlic begins to sizzle, add the tomatoes, turn down the heat and cook until the tomatoes are soft. Add the mussels, cover and cook until they all open. If any do not open, discard them. When the pasta is almost done, drain it, saving a little of the cooking water. Add the pasta to the mussels, stir it in, and add a little of the remaining water if necessary. Cook until pasta is done, add the parsley, taste for salt and serve.