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Farm Forward is engaging with major retailers and food companies, including Trader Joe’s, Walmart, and Publix, urging them to validate “raised without antibiotics” claims through independent lab testing and to uphold accurate labeling.

In anticipation of the 2024 Farm Bill, we are proud to play a part in introducing new federal legislation that would leverage billions of dollars of food spending by USDA to help build a more just, healthy, and sustainable food system.

Farm Forward submitted a comment to the CDC and HHS we consider critical for addressing zoonotic disease and public health preparedness: factory farming creates perfect petri dishes for endemic and emergent zoonotic diseases. Deintensifying existing poultry and pig farming—while placing a moratorium on new factory farm construction—is the public health measure that would most dramatically reduce the risk of the next pandemic virus. 

In the Vatican Gardens after a private audience with the Pope, author of “Eating Animals” and Farm Forward founding board member, Jonathan Safran Foer, gave a keynote address in response to Pope Francis’s new Apostolic Exhortation, Laudaute Deum.

Farm Forward sent a letter to state attorneys general encouraging them to take action on antibiotic labeling.

Farm Forward sent a letter to the Deputy Undersecretary of Food Safety at the USDA sharing our concerns and offering actionable recommendations that would help ensure consumer trust in meat labeling.

The Good Food Purchasing Program (GFPP) recently released Version 3.0 of its standards for food service institutions, which include important changes for animal welfare and meat reduction.

This year, we partnered with the research firm Data for Progress to test some of our hypotheses about consumer understandings of everything from “pasture raised” to Global Animal Partnership’s “Animal Welfare Certified” label.

A federal judge in California ruled that the consumer protection lawsuit alleging Whole Foods Market falsely advertised its beef as “no antibiotics, ever” can proceed.

Whole Foods is objecting to proceeding with discovery. It’s not a good sign that the largest natural retailer in the country, which built a reputation on being honest and transparent, won’t share even the most basic information with the public about who supplies their meat or give assurances that they’ve taken steps to ensure their marketing claims are true.

The USDA announced changes to the guidelines meat companies must follow if they want to label their products as “humanely raised,” “free range,” or “raised without antibiotics.”

Farm Forward is collaborating with Yale Law School’s CAFE Law and Policy Lab and several other NGOs to develop innovative policy approaches that can be enacted at the state and municipal level to challenge factory farming practices.

Why has Costco kept its price for rotisserie chickens at $4.99 since they were first sold in 2009, despite inflation? Costco knows that cheap chicken helps to bring customers through the door, who then spend money on other products with greater profit margins. Costco capitalizes on this trend by selling rotisserie chickens in the back of the store. However, the low price point comes at a high cost for the welfare of the chickens, the environment, and public health.

The high price of eggs is just one outcome of bird flu. Far more worrying is the possibility that the disease could adapt to human bodies and lead to the next global pandemic. Though eating chicken or eggs is unlikely to lead to illness, experts agree that the pandemic risk of avian flu is real, stemming largely from the way birds are raised on factory farms and the particular breeds of birds that have come to dominate the supply chain.

Forests play an important role in maintaining a healthy global environment. They influence the weather and even the acidity of the oceans, affecting ecosystems thousands of miles beyond their borders. Unfortunately, forests are being destroyed by human activity as they are cleared to make way for grazing animals and their feed, as well as for other agricultural and industrial purposes.

People who consume dairy may believe they are not encouraging the slaughter of any animals by doing so. But industrial dairy production requires that cows must repeatedly be made pregnant to produce milk, bringing many calves into the world who the industry must either use productively or dispose of. One of the ways to use the male calves born as a “byproduct” of dairy production is to turn them into meat known as veal.

Over the last several years controversy surrounding lab-grown, or cultured, meat has exploded. Ranchers have argued over whether or not it should be considered meat, while vegans have argued about whether or not it should be considered vegan. One thing is clear: lab-grown meat has the capacity to dramatically change the way we eat, and the impacts that our diets have on the world around us.

Last month, the National Advertising Division of the Better Business Bureau (NAD)—an institution designed to bolster consumer trust in advertising by investigating claims made by businesses—recommended that One Health Certified (OHC) discontinue its animal welfare claims.

To call foie gras controversial would be an understatement. To produce foie gras, male ducks and geese are force-fed by poorly paid farm workers several times a day until their livers become fatty and diseased. The resulting pale white meat of the liver is then sold to high-end restaurants for a few wealthy people to enjoy. Few food items are so widely viewed as cruel, or so succinctly capture the dynamics of an inequitable food industry.

The ask cites a recently published Animal Welfare Institute (AWI) report documenting the USDA’s failure to regulate animal-raising claims on meat found in grocery stores. Over 80 percent of the animal-raising claims on meat and poultry products that AWI requested information about from the USDA had no, or inadequate, information submitted to the USDA for the approval of the claim.

Chicken meat is a dietary staple for many millions of people worldwide, and eggs are a standard breakfast for many of us. However, the true cost of these proteins includes the suffering of billions of living beings. This suffering is largely due to intensive breeding programs that prioritize profit over the welfare of chickens, leading to genetic predispositions that plague birds with ill health and short lives.

Modern-day chickens raised for meat, called “broilers,” are a far cry from chickens just a few decades ago. They consume less food, grow more quickly, and reach a much larger size. As a result of all the ingenuity and invention that has gone into their genetics, chickens suffer immensely during their short lives, and today’s massive scale of chicken production wreaks havoc on the environment.

Bird flu is making global headlines. As an H5N1 outbreak ravages the U.S. poultry industry and egg prices reach record highs, scientists are ringing alarm bells that the virus could soon enter a new, more dangerous phase of its evolution.