OAK BROOK, Ill. — McDonald’s U.S.A. announced today new menu sourcing initiatives, which include sourcing chicken raised without antibiotics that are important to human medicine.
“Our customers want food that they feel great about eating — all the way from the farm to the restaurant — and these moves take a step toward better delivering on those expectations,” said Mike Andres, president, Oak Brook, Ill.-based McDonald’s U.S.A., in a press release.
McDonald’s has been working closely with farmers for years to reduce the use of antibiotics in its poultry supply. This new policy supports the company’s new Global Vision for Antimicrobial Stewardship in Food Animals, which was introduced this week.
In addition, McDonald’s U.S.A. restaurants will also offer milk jugs of low-fat white milk and fat-free chocolate milk from cows that are not treated with rbST, an artificial growth hormone.
Earlier this year, McDonald’s reported record-low loss for 2014. The brand announced that it will continue to evolve its menu to capture lost customers.