Chefs Highlight Need to End Overuse of Antibiotics in Food Animal Production

07/12/2012 - HHIF_chefsfdaletter_sh_OWN

Celebrity chefs and restaurateurs Suzanne Goin and Mary Sue Milliken, who serve only antibiotic-free meat in their establishments, came to Washington, D.C., on May 15 to tell the Administration and their representatives in Congress to rein in the overuse and misuse of antibiotics in food animal production. They also highlighted how producing and serving responsibly raised livestock benefits both business owners and their customers. 

Goin and Milliken are among the more than 280 chefs from around the United States who have signed a letter to the U.S. Food and Drug Administration urging the FDA to work with the industry to clarify how antibiotics are used on farms and be judicious in overseeing the distribution of those antibiotics.


Since submitting this letter to the FDA on July 12, 2012, an additional 11 chefs have added their support bringing the total to 293.

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