February 13, 2014

American fast food chain Chick-fil-A, Inc.^® plans to serve chicken raised without antibiotics in all Chick-fil-A restaurants nationwide within five years, marking the first time a quick service restaurant has committed to a 100% "raised without antibiotics" standard for poultry.

Chick-fil-A consumer research indicates an interest in how food is made and where it is sourced, with particular interest in the use of antibiotics. As a result, the company is partnering with its national and regional poultry suppliers to build the necessary supply of chickens raised without antibiotics to match 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.

The change comes on the heels of Chick-fil-A's late-2013 announcement that the company removed yellow dye from its chicken soup, and is testing the removal of high fructose corn syrup from all of its dressings and sauces, artificial ingredients from its bun, and TBHQ from its peanut oil. The chain previously removed trans fat from all of its menu items and condiments in 2008.

Atlanta-based Chick-fil-A, Inc. is a family owned and privately held restaurant company which is known to use 100% pure breast meat with no fillers, additives, hormones and steroids. No artificial or added hormones are used in the production of any poultry in the US.