Chick-fil-A has revised its stance on serving chicken raised without antibiotics, citing challenges in maintaining a sufficient supply. The fast-food chain is moving away from its "no antibiotics ever" policy, established in 2014, to a new standard allowing for the use of antibiotics not deemed crucial for human medicine. This adjustment aligns with practices recently adopted by Tyson, the largest poultry producer in the U.S., which also shifted from a complete antibiotic ban due to similar supply concerns.

The use of antibiotics in animal farming has been a contentious issue, with growing concerns over antibiotic resistance, which poses a threat to human health. The emergence of antibiotic-resistant bacterial infections is partly attributed to the widespread use of these drugs in agriculture, raising alarms among health experts and consumer groups. However, controlling diseases in poultry production is challenging, a reality highlighted by the recent avian flu outbreaks that significantly impacted chicken and egg prices.

While some poultry companies like Perdue maintain a no-antibiotics policy, others, including Pilgrim’s Pride, admit to using them. Chick-fil-A emphasizes its commitment to quality, promising to continue serving white breast meat free from hormones, artificial preservatives, or fillers. The transition to using chicken fed with certain antibiotics is slated for this spring.

The World Health Organization (WHO) has cautioned against the use of antibiotics important for human medicine in animal agriculture, underlining the potential health risks. In response, it developed guidelines in 2007 to mitigate these dangers while recognizing the necessity of antibiotics for animal health and growth in certain circumstances. As the debate continues, Chick-fil-A's policy shift reflects the complex balance between ensuring animal health, securing food supply chains, and protecting human health.