But industry still lags when it comes to beef and pork, advocacy group says
.svg?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Nation's Restaurant News")
The nation’s top restaurant chains are making progress in reducing the use of antibiotics in the chicken they serve, but they are lagging when it comes to beef and pork — and there’s still a long way to go, according to an annual report released Tuesday by a coalition of environmental advocacy groups.
Chipotle Mexican Grill and Panera Bread once again were the only chains surveyed to earn an “A” grade for having comprehensive policies restricting the use of antibiotics in nearly all meat served in their restaurants, according to the Chain Reaction III report, produced by Consumers Union, the Natural Resources Defense Council, Food Animal Concerns Trust, Friends of the Earth, U.S. PIRG Education Fund and the Center for Food Safety.
And whi...
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