School District Interests and Challenges Buying Chicken Raised without Antibiotics

Kathryn J A Colasanti,Laura Stanley,Kathy Lawrence,Michael W Hamm

doi:10.4236/fns.2013.410a007

Abstract

The overuse of antibiotics in animal agriculture is recognized as contributing to human antibiotic resistance. With large meat purchases, particularly chicken, school districts have an opportunity to leverage their buying power to engage with this issue. However, few school food service professionals have done so and little is known about their awareness, attitudes, or experiences. This research surveyed 36 school districts affiliated with School Food FOCUS, which works on procurement reform with many of the largest school districts in the country. Questions were designed to solicit familiarity with the issue of antibiotic use in poultry production, attitudes, and extent of relevant action taken. Motivations and barriers for purchasing poultry raised with minimal, safe and sustainable use of antibiotics as well as fresh (raw) poultry, which has been found to be an affordable way to menu antibiotic-free chicken, were assessed. Results revealed that this issue is important to respondents but difficult to address due to more immediate concerns. Barriers are experienced with purchasing both chicken raised without antibiotics and preparing fresh chicken. Product cost was perceived as a particularly high barrier. Responding to concerns of parents and the community was a top motivation.

Highlights

This research surveyed 36 school districts affiliated with School Food FOCUS, which works on procurement reform with many of the largest school districts in the country
Research has affirmed that the use of vast quantities of antibiotics in animal production clearly exceeds the amounts used in human medicine [2,5] and contributes to the presence of antibiotic resistant bacteria in animals and the environment [6]
The results provide a baseline for further research with this broader population. These survey results offer new insights into previously unexplored areas: food service director perspectives on chicken raised with minimal, safe and sustainable use of antibiotics and motivations and barriers to source both chicken produced according to such standards and fresh chicken in general

Summary

Introduction

Research has affirmed that the use of vast quantities of antibiotics in animal production clearly exceeds the amounts used in human medicine [2,5] and contributes to the presence of antibiotic resistant bacteria in animals and the environment [6]. As antibiotic resistant pathogens evolve, they move into the environment, leading to situations in which previously treatable bacterial illnesses in humans no longer respond to prescribed medications [2,3,7,8,9,10]. Many major public health and consumer groups have called for significant reforms in policy regulating the use of antibiotics in animal production, including the virtual elimination of antibiotics for non-medical uses, such as growth promotion, in animals [11]

Methods

Results

Discussion

Conclusion