Acknowledgments

from Chain Reaction VI: How Top Restaurants Rate on Reducing Antibiotic Use In Their Beef Supply Chains

References

Several public interest organizations working to eliminate the routine use of antibiotics in animal agriculture co-authored this report. Steve Roach of Food Animal Concerns Trust and Keep Antibiotics Working is lead author with significant contributions from Brian Ronholm and Meagen Bohne of Consumer Reports, Matt Wellington and Sydney Riess of U.S. Public Interest Research Group Education Fund, Lena Brook of the Natural Resources Defense Council (NRDC), Julia Ranney of the Center for Food Safety, and Laura Rogers of the Antibiotic Resistance Action Center at the Milken Institute School of Public Health, George Washington University. The authors would like to thank Michael Hansen, Ph.D., from Consumer Reports and David Wallinga, M.D., from NRDC for their valuable review of this report. The opinions expressed in this report do not necessarily reflect those of our organizations’ supporters or reviewers.

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About Us

Appendix 3: Summary of Policies and Survey Responses for Top 20 Restaurants Serving Beef

Appendix 4: WHO Guidelines oon Use of Medically Important Antimicrobials in Food Producing Animals

Appendix 1: Chain Reaction Methodology and Survey Questions

Auditing and Transparency

Antibiotic Resistance and COVID-19: Public Health and Equity

Key Findings

Restaurants and COVID-19

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Chain Reaction VI: How Top Restaurants Rate on Reducing Antibiotic Use In Their Beef Supply Chains