McDonald’s Is No Longer a Leader in This Important Food Quality Factor — Eat This Not That

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By Ghuman

Introduction

McDonald’s has long been a leader in the fast food industry, but it is no longer the leader in one important food quality factor: taste. While McDonald’s has always been known for its convenience and affordability, its food has often been criticized for its lack of flavor and freshness. In this article, we’ll explore why McDonald’s is no longer a leader in this important food quality factor and what other fast food restaurants are doing to provide better tasting food. We’ll also provide some tips on how to make healthier choices when eating out. So, if you’re looking for a better tasting fast food experience, read on to find out what you should be eating instead of McDonald’s.

McDonald’s Is No Longer a Leader in This Important Food Quality Factor

McDonald’s has long been known for its fast food, but it’s no longer a leader in one important food quality factor: freshness. The chain has been struggling to keep up with the competition when it comes to providing customers with fresh, high-quality ingredients.

McDonald’s has been trying to improve its food quality in recent years, but it’s still lagging behind other fast food chains. For example, Burger King and Wendy’s have both made significant investments in their kitchens, introducing new cooking methods and ingredients that are fresher and healthier than McDonald’s offerings.

McDonald’s has also been slow to adopt new technologies that could help them improve their food quality. For example, they have yet to introduce automated food preparation systems that could help them prepare food faster and more consistently.

The chain has also been slow to embrace healthier ingredients, such as organic produce and grass-fed beef. While McDonald’s has made some progress in this area, they still lag behind other fast food chains that have made a commitment to using healthier ingredients.

McDonald’s is still a leader in convenience and affordability, but it’s no longer a leader in food quality. If you’re looking for fresh, high-quality ingredients, you may want to look elsewhere. Fortunately, there are plenty of other fast food chains that are making strides in this area.

McDonald’s has been accused of another case of greenwashing, and this time, its failure to act could have major implications on public health.

Overtreating livestock with antibiotics can increase the prevalence of drug-resistant bacteria—this is hardly a new finding. Nether is the fact that antibiotic-resistant bacteria can subsequently infect humans, which can cause infections that are more difficult to treat. The Centers for Disease Control and Prevention (CDC) and other organizations across America (and around the globe) have tracked the issue for years via programs like the National Antimicrobial Resistance Monitoring System for Enteric Bacteria (or NARMS) and others.

RELATED: McDonald’s Would Need To Change Its Entire Menu to Meet New Goal, Experts Say

The problem is that the groups tracking the issue can often do little more than that: keep track. It is up to producers and major purchasers of livestock to take action and curtail the heavy use of prophylactic antibiotics—drugs used to treat infections on a large scale rather than treating sick animals on a case-by-case basis. And in 2018, McDonald’s, the largest buyer of beef in the United States, made a pledge to do just that.

McDonald’s announced three years ago that it restrict antibiotic use among its beef suppliers, and was to run pilot projects across the U.S. that would help them set reduction targets by the end of 2020.

The company released a statement that read in part: “As one of the world’s largest food companies we will use our scale for good, partnering with industries in transparent conversation to advance practices related to use of antibiotics and susceptibility testing.”

However, according to Lena Brook, a director with the Natural Resources Defense Council (NRDC), we’re nearly a year past that deadline, and the chain still hasn’t shared any information about its progress on reaching this goal. What’s more, the chain made a similar pledge pertaining to the chicken industry in 2015, which positioned it as an early leader for the cause of ending the use of medically important antibiotics in the U.S. chicken supply chain. But Brook says “the company has fallen from its leadership position” since, and calls these promises a case of greenwashing.

Danny O’Malley, president and founder of the plant-based food company Before the Butcher, noted that McDonald’s showed “a blatant disregard for the reduction pledge they so boldly stated in 2018.” However, he said, there may still be hope for the chain to redeem itself with its new plant-based burger. “Let’s hope that McDonald’s introduction of the McPlant in the U.S. sizzles rather than fizzles as we have seen [with] their pledge to restrict antibiotics in beef produced for the company.”

McDonald’s did not return our request for comment on this matter.

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