Hey Cafeterias, Why Can’t You Be More Like Chipotle?

Hey doc, can you roll one up for me?

People rarely appreciate being compared to other people, namely when they don’t like them. Brands can be the same, particularly when it’s a competitor. The healthcare industry doesn’t have that problem because, let’s be honest, any comparison is probably a good one.

So, when news broke that researchers at the University of California, San Francisco were calling out U.S. medical center cafeterias to be more like Chipotle, hospital chefs probably said, “Yeah, can we do that?”

The request is for hospital cafeterias “to ditch meat from farms that pump their livestock with antibiotics,” based on this Ars Technica report.

The UCSF Medical Center’s cafeterias and catering services have been phasing out such meat for the past two years…The strategy could limit life-threatening infections and help preserve the effectiveness of antibiotics, experts say.

The fear is that meat from antibiotic-friendly farms harbors drug-resistant bacteria, which could spread to humans when they touch or eat the meat.

This is a PR issue, and probably a greater health issue, but let’s be honest, it’s about the money.

And treating those antibiotic resistant infections costs the US health care system [sic] up to $34 billion a year, according to the Infectious Diseases Society of America.

So, as Chipotle rakes in the positive PR love, do your sick loved ones a favor: Just go buy a burrito and sneak it in the ICU, m’kay?