Each year restaurants participated in Georgia and New York, helping celebrate the virtues of pastured poultry by featuring it on menus. Why pastured poultry? Because it’s better for the environment, and your health.! Because we believe chickens belong on pasture.
Pastured Poultry Week is a celebration of humane and sustainably produced pasture raised chicken.
Pasture raised chickens can take close to twice as long to reach the same weight as a factory-farmed bird due mostly to the slow growing breed that is used. This slower growth is an important factor in healthy development and good welfare.
Pasture raised chickens are given plenty of space and enrichment to allow for a chicken to be a chicken! The animals in these systems are allowed to express their natural behaviors, like scratching, pecking, wing flapping and perching.
Raised out on pasture with slower growth rates and less crowding, these animals don’t require routine antibiotics. Furthermore, being out on pasture and being raised extensively can have a beneficial impact on the environment. Their waste can act as a very valuable natural fertilizer for the pasture.
Pastured poultry is not your average factory-farmed supermarket broiler. Like a fine wine, or handcrafted cheese, pasture raised chicken is referred to by chefs, like Shaun Doty of Bantam & Biddy, as having superior flavor.
For information on the current celebration go to www.ciwf.com/ppw
Please contact Leah.Garces@ciwf.org to find out more.