THE FUTURE OF FOODSERVICE

Billions of animals are currently moving through the foodservice supply chain—and it’s time to hold the industry accountable for how these animals are treated. So where do top foodservice providers stack up on animal welfare?

GUIDE TO FOODSERVICE PROVIDERS

With a market size of $45 billion, the foodservice industry supplies airports, college dining halls, hospital cafeterias, sports venues, and many more institutions—and it’s only getting bigger. As consumers and companies demand higher standards for animal welfare, it’s become clear that foodservice providers must meet these needs or risk losing their clients.

This guide examines foodservice provider performance across three major areas of animal welfare: chickens raised for meat, egg-laying hens, and breeding pigs.

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TOGETHER, WE’RE DEMANDING BETTER FOR ANIMALS.

We use research-driven criteria to rate foodservice providers on welfare practices for chickens raised for meat, egg-laying hens, and breeding pigs—together, the majority of animals currently moving through food supply chains.

Broiler chickens

Chickens raised for meat

“Broiler chickens” spend most of their short lives in dark, densely packed facilities where feces accumulates on the ground, generating ammonia that leaves burns on their bodies. At slaughter, the majority of broiler chickens die by a process in which they are shackled upside down, electrocuted, slit by the throat with an automatic blade—and, too often, even boiled alive.

Our criteria: Has the provider adopted the Better Chicken Commitment, or is it attached to a subpar standard that is lacking in major areas? For the sake of accountability, has the provider publicly shared its progress toward its commitment and outlined a plan for continued progress?

77%

of consumers said they are concerned about the welfare of animals raised for food

Source

80%

of consumers said they were concerned after learning about the treatment of factory-farmed pigs

Source

68%

of Americans would change the brand of chicken meat they buy to one that does not use live-shackle slaughter

Source

LET’S HOLD THE INDUSTRY ACCOUNTABLE.

Some foodservice providers are leading the way toward the future of the industry by publishing and implementing stronger animal welfare policies—but others are still failing to deliver. These providers need to recognize that animal welfare, environmental sustainability, and social responsibility are no longer negotiable.

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