Webinar | Restaurants, Risk and Resistance: Addressing Antimicrobial Resistance in Quick-Service Restaurant Supply Chains

Join FAIRR for a deep dive into the Phase 2 findings from the Restaurant Antibiotics engagement with North American quick-service restaurants.  

Today, one in six infections is resistant, highlighting the urgent need to address the drivers of AMR and reduce inappropriate antibiotic use. With global livestock antibiotic consumption projected to rise 30% by 2040 under a business-as-usual scenario, robust stewardship across the animal protein value chain is essential to mitigate the development of resistance.

This exclusive session will explore the progress made in antibiotic stewardship over the past two years, identify areas of improvement, and outline the crucial next steps needed to improve transparency and mitigate AMR risks across animal protein supply chains. 

The session will cover the following: 

• Setting the scene – Why AMR and antibiotic use in animal agriculture is a material risk for companies and investors  

• Progress made – How company disclosures and antibiotic stewardship practices have evolved over the past two years 

• Areas of improvement – What remains to be done to achieve full transparency and mitigate AMR risks across the animal protein supply chains 

Speakers:

• Emma Berntman, Head of AMR Programmes, FAIRR Initiative

• Anna Shattles, Senior Analyst, AMR, FAIRR Initiative

Further details on the panel and speakers to follow.