Stanford University says it has shifted all of its chicken purchases to 100 percent antibiotic-free and halal birds.
The university’s dining services made the switch in support of the R&DE Stanford Dining Sustainable Food Program, which seeks to educate students about how their food choices impact the environment.
The decision is “in alignment with our students’ approach to sustainable eating, and also takes into consideration the diversity of our students and all of their dietary requirements,” Eric Montell, executive director for R&DE Stanford Dining, said in a statement.
Stanford estimates to buy 180,000 pounds of antibiotic-free and halal chicken per year.