Sustainable Meat


Photo: Member chef Rick Bayless (Frontera, Topolobampo, Xoco) and Board Chair and chef Matt Weingarten (Dig Inn Seasonal Market) together at Meat Matters NYC at the Food Network Kitchen, April 2015. Credit: Robert Johnson

80% of antibiotics currently sold in the US are for meat and dairy production. This overuse of antibiotics is helping to breed dangerous, antibiotic-resistant superbugs that are threatening human health. An estimated 23,000 Americans now die each year due to dangerous antibiotic resistance; that’s more than AIDs. If we fail to take collective action on this issue, we may see a day where antibiotics are not effective, and diseases that were once benign could kill.

The role of the chef: Chefs and food professionals have enormous buying power, and this power means that what chefs and food professionals choose to buy for their restaurants and businesses can shift demand for products, open new markets, and influence consumers. Through collective purchasing decisions, chefs and food professionals have the power to help build a strong demand for a better food system, and shape the way that food is produced. When we change menus, we have the power to change lives.

Take action:


  1. Chef Power Hour recording: What Chefs Need to Know About Antibiotics Misuse.
  2. Podcast: Antibiotics Misuse 101, with Tom Philpott (Mother Jones) and Laura Rogers (Pew Charitable Trusts).
  3. Antibiotics by the Numbers, a Chefs Collaborative fact sheet.


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