Do you really know what’s on your plate?
Absent from restaurant menus and labels, and hidden from the public eye, is an appalling catalogue of suffering imposed on billions of factory-grown chickens. Painful skin, heart, lung and bone conditions and unimaginable stress are some of the issues experienced by chickens forced to live in dismal conditions as they are bred to grow unnaturally big, unnaturally quickly.
Fried, roasted, pureed, grilled, and chopped… chickens appear both obviously and invisibly in food. Their mass production is one of the biggest animal suffering issues in the world.
You are what you eat
Crammed together in barren sheds, chickens are forced to spend prolonged amounts of time around their own waste, which can cause painful sores and burns.
The high concentration of ammonia in the air means that the chickens can suffer from breathing difficulties.
And with so many animals packed into a single shed, disease can spread rapidly.
Factory-grown chickens suffer for much of their short lives before ending up on the plates of customers who are often completely unaware of the horrific conditions they’ve experienced.
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Changing the world, together
The commitment by Tim Hortons and Burger King includes a move to chickens bred to have fewer health problems, more space for birds to move around, better lighting, improved litter quality and enrichments like perches so the chickens can express more of their natural behaviours.
Compass Group USA and Aramark, two leading food service management and support services companies, are working with suppliers to commit to healthier, slower-growing chickens.
Blogs about chicken sentience
Studies show chickens are capable of experiencing empathy, pain and stress and form complex social groups when able to behave naturally.
Did you know that chickens have their own language with around 30 different calls, each with specific meanings.