Because climate change


is accelerating and is already causing a multitude of adverse effects, and the footprint of our current


food system is massive, we urgently need to create a national food supply that is both healthy and sustainable.


~Dr. Walter Willett, Harvard School of Public Health


Concerns about growth-promoting drugs led the American Academy of Pediatrics to call for studies that directly measure their impact on children through milk and meat. The President’s Cancer Panel Report on Reducing Environmental Cancer Risk also states, “Growth hormones may contribute to endocrine disruption in humans.” Their dietary recommendations include choosing meat raised without hormones and antibiotics.


Rising Resistance Antibiotic resistance is now one of the world’s most critical public health problems, and it’s related to misuse of antibiotics in animal agriculture. According to the U.S. Centers for Disease Control and Prevention, “Antibiotic


resistance—when bacteria don’t respond to the drugs designed to kill them— threatens to return us to the time when simple infections were often fatal.” Veterinarian and food safety consultant Gail Hansen, of Washington, D.C., explains that bacteria naturally develop resistance anytime we use antibiotics. “The problem is overuse and misuse; that’s the recipe for disaster.” She explains that more than 70 percent of the antibiotics sold in the U.S. are not used to treat sick animals, but to promote growth and reduce the risk of infection related to raising animals in unsanitary, overcrowded spaces. A recent report by the American Academy


of Pediatrics (AAP) states: Adding antibiotics to the feed of healthy livestock “often leave the drugs ineffective when they are needed to treat infections in people.” The AAP supports buying meat from organic farms, because organic farming rules prohibit the non-therapeutic use of antibiotics. Stacia Clinton, a registered dietitian in Boston who works with the international nonprofi t Health Care Without Harm, assists hospitals in both reducing meat on their menus and increasing purchases of meat from animals raised without antibiotics. The goal is to reduce the growing number of antibiotic-resistant infections that cost hospitals and patients billions of dollars each year. A Friends of the Earth report, Chain Reaction: How Top Restaurants Rate on


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Reducing Use of Antibiotics in Their Meat Supply, revealed that most meat served by American’s top chain restaurants come from animals raised in industrial facilities where they are fed antibiotics. Only two out of 25 chains, Chipotle Mexican Grill and Panera Bread, report that the majority of their meat is raised without routine antibiotics. A recent study by Consumers Union also found antibiotic- resistant bacteria on retail meat samples nationwide.


In California, Governor Jerry Brown signed Senate Bill 27, making his the fi rst state to ban the use of routine low doses of antimicrobial drugs that are medically important to humans to promote livestock weight gain or feed effi ciency. The bill doesn’t go into effect until January 2018, but will contribute to making meat safer and antibiotic drugs more effective.


Red and Processed Meats Targeted


Dietary advice to reduce the consumption of red and processed meats, regardless of how the animals are raised, is not new. Kelay Trentham, a registered dietitian in Tacoma, Washington, who specializes in cancer prevention and treatment, points out that joint reports from the World Cancer Research Fund International and American Institute for Cancer Research (AICR) since 2007 have recommended restricting consumption of red meat to less than 18 ounces a week and avoiding processed meats.


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