Due to its rising prevalence, antimicrobial resistance (AMR) is a global threat to sustainable development. Whilst there are many diverse factors influencing the development and spread of AMR, the use of antibiotics in food production is one that has long been unrecognised. Several food ingredients contribute to AMR through production, processing, and even preparation in kitchens, including hospital kitchens.
Hospitals and health systems are on the front line when it comes to treating infections, they therefore play an important role in leading global action to protect public health, the environment, and the economy, through the food they choose to procure and serve.
Whilst some actions have already taken place at international and regional levels to respond to this growing challenge, this publication provides a closer look at legislation and campaigns in Europe and the U.S. that are reforming the use and monitoring of antimicrobials within the food supply chain.
This overview also includes HCWH’s recommendations on identifying what is still needed to address this global threat, and how hospitals and healthcare systems can contribute to a safer, healthier, and more sustainable food supply chain.
For more information about this document, please contact lead author, HCWH Europe’s Pharmaceuticals Policy Officer, Adela Maghear on adela.maghear [at] hcwh.org.