If you’re going to alter the way we consume beef in this country, reform needs to start from major players at the top of the pyramid. That’s the line of thinking several activist groups are adopting in their push for popular burger franchise In-N-Out to end its use of beef raised on antibiotics.
Reuters reports that several public health groups, including CALPIRG Education fund and Center for Food Safety, teamed up recently to spread awareness about the hazardous effects of superbugs, or “antibiotic-resistant bacteria” that stem from these practices. In response, protestors have taken to the streets at various In-N-Out locations.
The news is a blight on the chain’s reputation, which set itself apart from the competition by its praise-worthy sourcing methods and refusal to freeze beef.
Reuters received an email from an In-N-Out VP of Quality from Irvine stating: “Our company is committed to beef that is not raised with antibiotics important to human medicine and we’ve asked our suppliers to accelerate their progress towards establishing antibiotic alternatives.”
In a press release from CALPIRG, author Vani Hari—who called out Subway for using chemical additive in its bread found in yoga mats—chimed in as well: “In-N-Out is a highly regarded chain that many people believe serve better food than other fast food competitors. It’s time to live up to their reputation and stop lagging behind companies like Elevation Burger and Shake Shack who have responsibly decided not to serve meet raised with routine antibiotics or growth hormones.”
Major food companies are promising ethical and sustainable changes, and it’s time we hold them accountable. Perhaps it’s time we add In-N-Out to the list?