McDonald's to end pork gestation crate use by 2022

[alp227]

Source: Reuters

McDonald's USA said Thursday that by 2022 it will only buy pork from farmers and other sources that do not use gestation stalls for housing their pregnant sows.

In the shorter term, the Oak Brook, Illinois-based fast-food giant said that it would work with producers and suppliers to develop traceability systems to prove that the meat it buys are not from farms that use such structures.

The company also said that, by 2017, it would seek to source pork for its U.S. business from producers that are also working to phase out such gestation stalls.

McDonald's, the top U.S. hamburger chain by sales, vowed in February to work with its U.S. pork suppliers to phase out the use of gestation crates, which confine animals during the breeding and post-birth process. The policy shift will apply only to the company's U.S. business, company officials said.

Read more: http://www.reuters.com/article/2012/05/31/mcdonalds-pig-crates-idUSL1E8GVQNV20120531

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Is wild pork also a good choice?

[Manifestor_of_Light]

1. Why not NOW?????

[OnyxCollie]

4. Because the McRib is still popular. nt

[wordpix]

13. +10000!!!!!????!!!!

[Rhiannon12866]

19. That was my exact thought, too...

[MsPithy]

2. I guess that means that we can go back to McDonald's

in 2022.

By the way, I'm not a McDonald's expert, but, I thought the patties were all beef?

[UnseenUndergrad]

8. Breakfast

Lots of sausage is served before 11AM, and there's even bacon on some of the burgers now (though i don't like it that much compared to the Burger King stuff).

[MsPithy]

25. Oh.

Thanks for the info. In 2022 I'll give it a try, ... probably not.

[harun]

3. LOL 2022? Nice timeline Ronald.

[RufusTFirefly]

5. Ah, the fine art of marketing and PR! Making nothing sound like something

[freshwest]

21. They figure we'll have forgotten about it in 10 years. Good Hicks clip.

[KamaAina]

6. What U.S. pork suppliers??

The only pork they sell is McRib -- and then only once a year, at most. Why would it take them ten years to clean that up??

[uberblonde]

7. Breakfast sausage!

Yum.

[KamaAina]

9. D'oh!

Just had some on an early-morning bus ride on the way to a rally this week.

Hopefully there'll be another one in '22.

[ginnyinWI]

10. one can live without pork, or meat of any kind.

Really, you can. Better for you in the long run.

[wordpix]

14. I found a yummy sausage made of grains that's a big hit with the fam

[ginnyinWI]

31. "Gimme Lean" bulk sausage, meatless

Tastes really good--the name is a take-off on, "Jimmy Dean" and it comes packaged like that. You can make it into patties and fry it, or you can crumble it and put it in a recipe.

http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Gimme-Lean-Sausage

[alp227]

17. What if one lives in a nomadic or rural society?

[freshwest]

22. Aren't humans supposed to taste like pork?

[KansDem]

28. I don't know...

Maybe that guy in Florida and the one in Maryland will clue us in...

[freshwest]

29. That was some bad stuff in FL. Didn't hear about Maryland, but don't tell me, okay?

[pipoman]

11. Wild meat cannot be

sold, USDA rules and most states don't allow it..wild hogs have a much higher risk of trichinosis..

[alp227]

16. So if people hunt for meat, they can't make money from it.

I guess people need to eat less meat, if hunting and free range won't satisfy the demands i'd a population that feels entitled to meat three meals a day. How will demand for meat decline? Through educating the public about factory farming and alternative protein sources.

[cliffordu]

24. Unless you cook it correctly.

Trichinosis ain't shit when it comes to a 12 hour smoke over mesquite.

It's why long slow smoking/curing of wild and gamy meats was invented, I do believe.

That, and it tastes BITCHIN' with tater salad.

And greens.

As usual, YMMV.

[pipoman]

26. The trend in pork..

especially tenderloin and loin is to cook it to around 140-155 instead of the 165 called for historically to eliminate the threat of trichinosis...low and slow works great for the dark meat portions..shoulders, ribs, etc..the light meat gets dry with low and slow. I did find this interesting chart however..

http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#23

The USDA guidelines have been adjusted over the last few years because of the low incidence of trichinosis in commercially available pork. I believe 160-165 is still recommended for all wild game. Also healthcare food service guidelines still require the higher temps..at least in my state..I've been working on several aspects of healthcare food regulations for a few years now through a letter writing campaign..meat temp regs is one of those areas..

I agree about a nice slow cooked Boston butt pairing well with tater salad...and coleslaw..with my locally famous Q sauce..can't be beat..

[DeSwiss]

12. In the mean time you'll eat the pork raised the old way and like it!!!

[joshcryer]

15. By then we'll have lab meat. Easy committment.

[DeSwiss]

18. They have it now.....

- You first.

[joshcryer]

20. Not commercially produced yet. There is quorn though.

http://en.wikipedia.org/wiki/Quorn

But for some reason it hasn't really gained a lot of traction (mycoprotein).

[freshwest]

23. It's good but too much salt for me. I'm trying Field Roast now.

[GTurck]

27. Is there....

some reason it will take 10 years? Pigs have a fairly long life but it will be the grand babies of today's confined sows that MAY be given kinder treatment. Maybe it would be best to avoid pork products from McDonald's entirely: yes I mean Sausage Biscuits and other breakfast sandwiches using bacon or sausage.

[BlueIris]

30. Better late than never, I guess. nt

[and-justice-for-all]

32. I think NEXT YEAR to more realistic...nt