This is a guide for foodservice staff to educate and incentivize around meat and poultry raised without routine antibiotics.

Your facility has made a commitment to antibiotic stewardship and is working towards the goal of reducing antibiotic misuse and overuse through foodservice procurement. As part of food services or administration at your hospital, you’re working hard to procure meat and poultry raised without routine antibiotics. You are also looking for ways to educate your patrons about why this issue is important—and on top of it all—sell plenty of delicious, healthy meals made with these ingredients. 

By calling attention to these products whenever you can in a myriad of repeated ways, sharing your sourcing story, and connecting it to your facility’s mission you can entice patrons to try your meals and provide education at the same time.