In a significant shift that impacts millions of customers nationwide, Chick-fil-A has announced a modification to its chicken sourcing standards. The restaurant chain is transitioning from its No Antibiotics Ever (NAE) policy to a No Antibiotics Important to Human Medicine (NAIHM) standard. What does this mean for the signature chicken that has made this restaurant a household name?
Understanding the shift in antibiotics policy
The distinction between NAE and NAIHM is significant but subtle. Under the previous NAE policy, no antibiotics of any kind were permitted in raising chickens. The new NAIHM standard maintains strict control over antibiotic use while allowing for animal welfare considerations. This means that if a chicken or its flock becomes ill, they can receive appropriate veterinary care using animal-specific antibiotics.
The restaurant chain emphasizes that this change stems from supply chain considerations rather than a compromise in quality. The decision reflects a practical approach to maintaining consistent chicken supplies while upholding rigorous standards. What if every restaurant chain had to balance these competing demands of scale and standards?
Maintaining quality standards across the supply chain
The company’s commitment to quality extends beyond antibiotic policies. Each piece of chicken served continues to be 100% real, whole, boneless breast meat, free from fillers, added steroids, or hormones. The chickens are raised in barns, not cages, on farms throughout the United States, adhering to strict Animal Wellbeing Standards.
To maintain these standards, Chick-fil-A conducts regular visits to supplier facilities and requires third-party inspections. This hands-on approach ensures that every piece of chicken meets the company’s specifications before reaching restaurants.
Fresh preparation remains at the core
Daily preparation practices in restaurants remain unchanged. Chicken is delivered to locations up to six times per week, ensuring optimal freshness. Staff members continue to hand-prepare items daily, maintaining the distinctive quality that customers expect.
The restaurants employ a “cook less, more often” approach throughout the day. This strategy minimizes waste while ensuring that customers receive freshly prepared meals. Surplus food items are donated through the Chick-fil-A Shared Table program, supporting local charitable organizations.
Forward-looking improvements in food sourcing
The company has established an Animal Wellbeing Council comprising outside experts who provide feedback on policies and practices. This council helps ensure that animal welfare standards meet or exceed industry benchmarks while adapting to evolving best practices.
Beyond chicken quality, the restaurant chain continues to evolve its broader menu and ingredients. This includes removing artificial colors from many dressings and sauces, and working toward sourcing 100% cage-free eggs by 2026.
This transition represents a careful balance between maintaining high standards and ensuring reliable supply for a growing restaurant network. While the specific antibiotics policy has changed, the fundamental commitment to quality chicken remains constant. As the restaurant industry continues to evolve, such adaptations may become increasingly common among major chains seeking to maintain both quality and scale.
