Georgians for Pastured Poultry (GPP), an alliance that is promoting the use of high-welfare, pasture raised poultry in Georgia, has created Pastured Poultry Week that is currently taking place, until Sunday, June 17, 2012.
To raise awareness for the benefits of pasture raised poultry at local restaurants and farmers markets, Atlanta restaurants will help spread the word about the many virtues of pastured poultry – its superior taste, the natural life of the chickens, and the positive impact on both human health and the health of the environment – by serving it on their menus every day during this designated week.
Additionally, chef demonstrations at local farmers markets throughout the spring and summer will educate consumers on ways to prepare pastured poultry in order to continue raising awareness.
"One of our biggest challenges is that consumers today are unaware of how to use and make the most of a ‘whole bird’, which is generally how pastured poultry is sold," says Leah Garcés, USA Director of Compassion in World Farming, the lead founding member of GPP. "During Pastured Poultry week, our chef partners are helping us inspire consumers with their cooking techniques and recipes while also showing diners why factory farmed chicken is inferior not just in taste, but also in terms of human health, animal welfare, and the environment," she adds.
Georgians for Pastured Poultry is made up of a multi-stakeholder group including Compassion in World Farming, Chef Shaun Doty of Bantam & Biddy restaurant (set to open this fall), Sierra Club, Georgia Organics, GreenLaw, White Oak Pastures, Darby Farms and others. The mission of this organization is to make Georgia the leader in the production and consumption of pastured poultry.