After the success of Pastured Poultry Week, we hope our supporters are now rested and ready to pick up the pace with us as we continue our efforts to raise awareness around pastured poultry. For those of you who missed it, here is a summary of what happened during our first annual Pastured Poultry Week.
Over 30 restaurants participated in the event. Chefs featured pastured poultry on their menu, including restaurants in Alpharetta, Atlanta, Athens and Augusta. Chef demonstrations at farmers markets, Whole Foods Market and the Atlanta Botanical Gardens attracted 100s of people to the virtues of pastured poultry. Two new restaurants, Miller Union and 5 Seasons, made a public commitment to having pastured poultry available year round, joining Bantam & Biddy, Farm 255 and Whole Foods Market. Several other restaurants made commitments to look at solutions and work toward having more pastured poultry on the menu.
Based on a survey conducted after the week, chefs’ reasons for supporting pastured poultry including it is being better for animal welfare and the environment, its superior taste, and wanting to support local farmers. All chefs reported that they intended to participate in Pastured Poultry Week 2013. Most also reported that they would be featuring pastured poultry on the menu more regularly following on from Pastured Poultry Week 2012.
While there were 100s of tweets and facebook messages about pastured poultry week, the most far reaching one was by Mark Bittman, New York Times columnist , tweeting Maryn McKenna’s article. If you haven’t read her Wired article yet, please do!
For fabulous photos of the week, click here.
Georgians for Pastured Poultry is now planning some exciting events for fall so watch this space. If you have suggestions make sure to let us know! We hope not only to repeat Pastured Poultry Week, but to expand it to another state in 2013!
Thank you for your continued support!
