Fourteen of the top 25 restaurant chains in the United States are telling farmers to restrict the routine use of antibiotics in chickens, compared with nine a year ago, according to the annual Chain Reaction report. “While restaurant chains made great progress on chicken, the groups found that there were no new commitments to limit antibiotic use in beef and pork.”
Activism around the contentious issue of giving antibiotics to meat animals is moving from the farm to the plate by putting pressure on restaurant chains. Last week, a coalition of 30 consumer and environmental groups pressed the cult California burger chain In-N-Out to change its antibiotics-related buying policy. At the same time, a shareholder group pushed McDonald’s to increase its antibiotic-free buying — and while the measure did not pass, 30 percent of shareholders voted for it.
A state appeals court upheld New York City's requirement for chain restaurants to alert diners to foods that contain more than the recommended daily dose of salt, about one teaspoonful, said The Associated Press. The National Restaurant Association said it was considering its next move on the regulation.
Nearing her 73rd birthday, Nora Pouillon, owner of the first U.S. restaurant to be certified organic, has decided to sell her business and retire, reports the Washington Post. It says the self-taught Pouillon, and the restaurant named after her, inspired "a generation of chefs to shop locally for high-quality ingredients."
Too Good To Go, a food rescue app, has convinced restaurants in six countries to sell end-of-the-day food at a discount to hungry locals in an effort to reduce food waste. The six-month-old app has a major presence in the UK, with a waitlist of 95 London eateries anticipating its August launch, Eater writes.
The Italian Senate passed a law that makes it easier for farmers and processors to donate food to charities and encourages restaurants to send food home with diners in doggy bags, says the Guardian. A sponsor says 1 million tonnes of food per year, or one-fifth of annual wastage, will be saved by the bill, which comes six years after France passed similar legislation.
The FDA called on foodmakers and restaurateurs to reduce sharply the amount of salt in their products to help Americans avoid high blood pressure and the risk of chronic illness. The food industry balked, saying it already has low-salt products on sale and that the science on healthy salt levels was not as clear as the government says.
The National Restaurant Association plans to sue New York City's health department to block a requirement that restaurant chains put warning symbols on their menus to alert customers to foods that contain high amounts of salt, reports Capital New York.
The FDA said it would give restaurants an additional year, until Dec. 1, 2016, to comply with a requirement that they list calorie counts on menus and menu boards.