11/01/2011 - For the first time in perhaps decades, Chicago public school students are eating roasted chicken cooked from scratch at school.
But the chicken on lunch trays today is special for reasons beyond the fact that it's not in the form of nuggets or patties: It was raised without the use of antibiotics.
"No other district in the country is serving this kind of poultry regularly," said Bob Bloomer, a regional vice president with Chartwells-Thompson Hospitality, which provides meals at 473 schools in Chicago (about two-thirds of the district's schools). He was speaking during a conference call with reporters today.
In recent years, the Food and Drug Administration has been working on reducing the use of antibiotics in all livestock because their use has led to antibiotic-resistant infections in humans.
"Children in particular are vulnerable to antibiotic-resistant infections," said Laura Rogers, director of the Pew Campaign on Human Health and Industrial Farming, which works specifically on reducing the use and overuse of antibiotics in food production.
Read the full article, Chicago Schools Serving Chicken Raised Without Antibiotics, on Education Week's Web site.