Chick-fil-A Removing Chicken Raised With Antibiotics From Menu

Chick-fil-A Removing Chicken Raised With Antibiotics From Menu

In case you missed it, Chick-fil-A recently announced the Atlanta-based fast food chain would remove chicken raised with antibiotics from the menu. Over the next five years, Chick-fil-A will work with their existing vendors to transition the supply chain for their 1,700 restaurants. The change comes after mounting, persistent pressure from Charlottean Vani Hari, aka The Food Babe, and her #FoodBabeArmy- fresh off the heels of her bludgeoning of Subway for their yoga mat bread.


As it turns out, Chick-fil-A is the very reason I first learned about The Food Babe years ago when I stumbled across a recipe she posted online for a homemade version of CFA’s delicious albeit chemical-laden, signature chicken sandwich.  Her recipe is equally as delicious as CFA’s but with Food Babe’s version, you can pronounce all the ingredients rather than looking at the current ingredient list and wondering, “WTF is that crap?” After already getting Chick-fil-A’s commitment to removed high fructose death syrup, dyes, and TBHQ (hold the pickle but please add an extra helping of butane derivatives) in 2014, the phasing out of antibiotic-raised chicken is a big coup for consumer advocates like Hari.


At Restaurant Traffic we’re not only on the lookout for new restaurants coming to town but we also discuss the distinguishing factors of successful restaurant operations. While CFA is a juggernaut and its success is undisputed when it comes to sales and profits, the Information Age continues to make consumers more and more aware of the impact of ingredients and chemicals added to the food supply. The PR hellstorm and subsequent responses from chains like Subway and Chick-fil-A affirm that executives are hearing consumers and recognizing the risk to their bottom line. This should also be a message to existing restaurateurs and those dreamers wanting to get into this maddening business that the market for meals made from natural, fresh ingredients is growing. Restaurateurs can ignore the groundswell of awareness and advocacy at their own peril, or they can profit by leading the charge and cater to consumers with menus consisting of healthier, safer meals.

By Mick
Dishing out observations on old favorites and new additions to my beloved Queen City's restaurant scene.

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