How did things come to be this way?
From restaurant kitchens to farm fields, FACT’s Brian Wiltrout has spent years asking where our food comes from and why the farmers feeding our communities struggle to find a place in the system. In this personal essay, he reflects on the people who shaped his understanding of American agriculture and his hope for what comes next.
Serving Up Superbugs: New Restaurant Chain Antibiotics Scorecard from FACT
It’s World Antibiotics Awareness Week 2024 and FACT just released a new report , Serving Up Superbugs, that found that most top restaurant chains in the United States have failed to make progress on commitments to stop the overuse of antibiotics by their meat and poultry suppliers.