---
title: "Perdue Enhances Chicken Welfare: More Space, Sunlight & Stunning"
url: https://burnaze.com/article/1601dd78-a012-40b4-8690-42acf4d16f1f
source: "1851 Franchise"
original_url: https://1851franchise.com/1851-franchise-weekly-sizzle-5122
category: "Chicken"
industry: "Restaurants"
segment: "Chicken"
published: 2016-07-01T15:10:00.000Z
modified: 2026-11-01T04:15:11.988Z
image: https://newimage.1851franchise.com/cdn-cgi/image/quality=85,format=webp,width=1280,height=720/story/featureImage/adc9dd72762fc46cdd0ad413a47621008666.jpg
---

# Perdue Enhances Chicken Welfare: More Space, Sunlight & Stunning

**TL;DR:** Perdue, the fourth-largest poultry producer, is enhancing chicken welfare by giving animals more space, sunlight, and stunning them before slaughter. The company's changes come as it faces growing public pressure around animal welfare.

*originally published in 1851 Franchise on 2016-07-01. [Read the original](https://1851franchise.com/1851-franchise-weekly-sizzle-5122).*

## Story

The fourth-largest poultry producer in the country, Perdue, has announced that the company will be making changes to the way it raised chickens. The company will be giving the animals more space and sunlight by adding windows to sheds, increasing the roaming space and adding perches and hay bales. In addition to bettering the living conditions of the animals, the company will also be stunning the chickens so they are unconscious prior to slaughter.

This change comes as the company has been facing growing public pressure around animal welfare. Animal welfare advocates hope this will put pressure on other companies to adjust their practices.

If you dined at a Noodles & Company from January 31 through June 2, 2016, you may want to check your bank statements. The Colorado-based pasta chain has announced a “data security incident” that may lead to customer’s credit card information being compromised. The incident has affected 27 states and Washington D.C., according to the company, credit and debit cards used at the affected locations are no longer at risk.

Chipotle Mexican Grill is adding chorizo as a new menu item in select cities in the U.S. The chorizo is made with a blend of pork and white-meat chicken and is seasoned with paprika, toasted cumin, and chipotle peppers. The new chorizo will be available in Columbus, Ohio; New York City; Sacramento, California; San Diego and one location in Denver and in the Dulles International Airport location.

Brinker International Inc., has named Kelli Valade to the role of president of Chili’s Grill & Bar. Previously, Valade served as the company’s chief operating officer at Chili’s since July 2009. In her new role, Valade will oversee domestic restaurant operations, marketing, franchising and human resources. Doug Comings, who previously served at Chili’s vice president of domestic franchise and a regional vice president, will succeed Valade in the role of chief operating offer for the brand.

Just in time for summer, Tropical Smoothie Café has announced two new menu items. The brand is releasing Thai Chicken, available in spicy and mild versions, features cilantro, carrots, wontons, sesame seeds, scallions and choice of Thai peanut sauce, sriracha aioli or Frank’s sweet chili sauce. The brand is also releasing the new watermelon mojito smoothie, which features watermelon, strawberries, lime and mint.

## Entities

- 1851 Franchise (publication)
- Restaurants (sector)
- menu items (topic)
- Tropical Smoothie Cafe (company)
- Chipotle Mexican Grill (company)
- Noodles & Company (company)
- Brinker International (company)
- Chili's Grill & Bar (company)
- animal welfare (topic)
- executive changes (topic)
- Kelli Valade (person)
- chicken production (topic)

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Originally reported by 1851 Franchise (https://1851franchise.com/1851-franchise-weekly-sizzle-5122). Summarized by Burnaze (https://burnaze.com/article/1601dd78-a012-40b4-8690-42acf4d16f1f).