Chick-fil-A plans to serve chicken raised without antibiotics in all Chick-fil-A restaurants nationwide within five years. This move marks the first time a quick service restaurant has committed to a 100% “raised without antibiotics” standard for poultry. Chick-fil-A consumer research indicates an interest in how food is made and where it is sourced, with particular interest in the use of antibiotics. The company is asking suppliers to work with the USDA to verify that no antibiotics are administered at any point. The change comes on the heels of Chick-fil-A’s late-2013 announcement that the company removed yellow dye from its chicken soup, and is testing the removal of high fructose corn syrup from all of its dressings and sauces, artificial ingredients from its bun, and TBHQ from its peanut oil.