Latest Efforts Further Company’s Journey to Build a Better McDonald’s
In total, these changes touch ingredients in nearly half of the food on McDonald’s menu.
“More than ever, people care about their food — where it comes from, what goes into it and how it’s prepared,” said Mike Andres, president, McDonald’s USA. “We’re making changes to ensure the food we’re proud of is food our customers love and feel good eating, and we remain committed to our continuing food journey at McDonald’s.”
McDonald’s originally set out to achieve its antibiotics chicken commitment by March 2017.Through a collaborative effort with its suppliers and farmers on a large scale, the company was able to make this change a reality and bring it to its customers nearly a year ahead of schedule. Now every chicken item McDonald’s serves is made from chicken not treated with antibiotics important to human medicine, including its new Chicken McNuggets.
“I applaud efforts such as those undertaken by McDonald’s in close collaboration with its suppliers and poultry farmers, to greatly reduce the use of medically important antibiotics in its animal agricultural food supply chain,” said Dr. H Morgan Scott, professor of epidemiology in the Department of Veterinary Pathobiology at Texas A&M University. “McDonald’s and its suppliers have worked to identify appropriate alternatives for sustaining broiler flock health while implementing protocols to ensure that animal welfare is not compromised. Sourcing decisions by industry leaders such as McDonald’s have great potential to positively influence appropriate antibiotic stewardship in food animal sectors around the world.”
These changes are the latest in a series of actions McDonald’s has taken across its restaurants and kitchens, such as:
McDonald’s continues to innovate its menu to include new tastes and ingredients that customers are looking for, such as turkey sausage, guacamole made with real Hass avocados, Sriracha and freshly prepared pico de gallo as part of local tests and regional introductions.
“From our test kitchens to what we serve in our restaurants, we’re zeroing in on how to bring new flavors and choices some never seen before on our menu to customers across the country,” said Chef Jessica Foust, RDN, director of culinary innovation, McDonald’s Corporation. “Our focus on culinary innovation at McDonald’s is essential as we continue to evolve.”
McDonald’s is appealing to local tastes with innovations and new ingredients relevant in certain regions of the country:
As a restaurant company, McDonald’s prepares quality food in its kitchens and has served iconic recipes for more than 60 years. Today, that same focus and care for its food matters more than ever. For more information, visit news.mcdonalds.com/us.
About McDonald’s USA
McDonald’s USA, LLC, serves a variety of menu options made with quality ingredients to more than 25 million customers every day. Nearly 90 percent of McDonald’s 14,000 U.S. restaurants are independently owned and operated by businessmen and women. Customers can now log online for free at approximately 11,500 participating Wi-Fi enabled McDonald’s U.S. restaurants. For more information, visit www.mcdonalds.com, or follow us on Twitter @McDonalds and Facebook www.facebook.com/mcdonalds.
*Farmers still use ionophores, a class of antibiotics that are not prescribed to people, to help keep chickens healthy.
*Applies to all breakfast sandwiches
* No significant difference shown between milk from rbST-treated and non-rbST treated cows.
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