Ambulatory settings have a role to play in stewardship related to animal agriculture as well, and actions can be tailored depending on the attributes and services of the ambulatory setting. Whether they function as stand-alone centers, or within a network of facilities, discussion with foodservice leaders at these sites should not be overlooked.
For outpatient centers with hot food service operation, opportunities are consistent with those mentioned for an acute care setting. For those without food service, if a full-service cafeteria with options for cooked meat is not present, educational and advocacy opportunities exist. This education may include:
- Highlighting what the organization is doing to encourage less antibiotic use in meat production through purchasing, menu planning, or clinician’s personal choices.
- Acknowledging that there are not antibiotics or antibiotic residues physically in the meat, rather antibiotic use in production contributes to broader exposure to antibiotic resistant bacteria.
- Guide on purchasing meat raised without routine antibiotics if appropriate for the patient’s financial status, or consider sharing with them the names of restaurants and stores that champion the provision of meat raised without routine antibiotics for them to support. See the Chain Reaction II Report Card or this Fact Sheet for more information.
- The One Health approach.