Public Health

Predictable Problems in the FDA Annual Report

By | Bill Wenzel
Food and Farming Program Director

Not only did the FDA’s voluntary Guidance for Industry #213 not lower the sale and use of antibiotics for food-producing animals, these sales actually increased 4%.

The Phantom, and Other Menaces

By | Anya Vanecek
Public Health Digital Campaigner

In the midst of warnings that the post-antibiotic era is quickly approaching, we see evidence that it has already arrived.

With spending authorization for the federal government set to end on December 11, Congressional leaders are working with powerful special interests on their not-so-Secret-Santa lists to use spending bills as vehicles to gut health, safety and wallet protections popular with the general public but not with Wall Street or the U.S. Chamber of Commerce. They know they cannot win a fair fight. So they’re loading up the must-pass funding bill with so-called “riders,” which are unrelated policies that couldn’t get passed on their own. Everything we fought for in Wall Street reform, including the CFPB, is on the chopping block. So are many other PIRG health, safety, wallet and democracy priorities.

News Release | U.S. PIRG | Public Health

Medical Professionals Call for Action to Save Antibiotics

Nearly six hundred medical and health care professionals from across the nation are calling on major restaurant chains to set strong antibiotics policies that protect public health.

Result | Public Health

Convincing McDonald’s and Subway to protect public health

In 2015, bolstered by the support of more than 100,000 members and supporters, we convinced both McDonald’s and Subway to take action to protect public health. In March, just two days after we delivered more than 30,000 petitions to McDonald’s headquarters, the company announced that they would stop serving chicken raised on medically-important antibiotics. And in October, after more than 100,000 called on the chain to take action, Subway announced a similar policy for all the meat they serve.

A Sub-stantial Achievement

By | Steve Blackledge
Public Health Program Director

On October 20, Subway announced its plan to phase out antibiotics from its entire meat supply. This victory is just the next step of our mission to save antibiotics.

News Release | CoPIRG | Public Health

CoPIRG, Activists Hold ‘Thank You’ Events in Front of Subway

On October 20th Subway announced that it is making the shift to serving meat raised without antibiotics. The sandwich giant will serve only antibiotic free chicken by the end of 2016, with a shift on turkey by 2019, and pork and beef completed by 2025. The decision came in anticipation of a petition delivery to headquarters of more than 270,000 petition signatures by CoPIRG staff and other advocacy groups.

Victory: Subway Commits to Help Save Antibiotics

By | Steve Blackledge
Public Health Program Director

Today, Subway announced a plan to phase out antibiotics from it's entire meat supply in response to mounting consumer demand for stronger action by the chain to help save antibiotics from overuse.

News Release | CoPIRG | Public Health

CoPIRG Applauds Noodles and Company Plan to Go Antibiotic Free

Noodles and Company, a Broomfield-based fast-casual food chain, announced a new policy  that will phase out the use of antibiotics in their bacon, steak and meatball products by late 2016 and phase out antibiotics in chicken products by 2017. They have already phased out antibiotics in their pork. The announcement was hailed by CoPIRG as an important step in tackling the rise of antibiotic resistant “superbugs” and saving the effectiveness of human antibiotics.

Meet the [antibiotic-free] Chef: Hosea Rosenberg, BlackBelly

By | Anya Vanecek
Public Health Digital Campaigner

Recently, I sat down with Chef Hosea Rosenberg, owner of BlackBelly restaurant in Boulder, CO, to find out why antibiotic-free meat was as good for business as it is for public health.

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