One of the most effective ways we can tackle the growing threat of antibiotic-resistant infections (and even help prevent the next pandemic) is to stop the overuse of antibiotics on factory farms.
That’s why we applaud Wendy’s, one of the largest beef buyers in the country, for its recent commitment to end all routine use of medically important antibiotics in its beef supplies by the end of 2030.
Still, though, a report by our national research partners at U.S. PIRG Education Fund shows the continued need for an industry-wide shift in how our favorite restaurants source their meat. Twelve of the 20 chains scored received an “F” for their lack of policies to curb the overuse of antibiotics in their supply chains.
“Commitments from major industry players are a good start, but we can’t stop there,” said CALPIRG State Director Jenn Engstrom at an event celebrating Wendy’s vow to reduce its antibiotic use. “Efforts to protect our lifesaving antibiotics have resulted in a huge reduction in their use on chickens — and when Wendy’s and McDonald’s follow through on their commitments, it could do the same thing for beef.”
Content Creator, Editorial & Creative Team, The Public Interest Network
Aaron writes and designs materials with the Creative Team for The Public Interest Network for U.S. PIRG. Aaron lives in Arlington, Massachusetts, and spends his spare time playing drums and going for long walks.