We often hear terms such as, cage free, free range, organic, non-GMO and pasture raised used to market poultry products, but what do they really mean? The article, What the Fast Food Industry's Shift to Cage Free Eggs Really Means, on Eater.com is pretty disenchanting for all of those who were under the belief that cage free eggs are a more superior product than conventional eggs. According to the article, the average area a hen has only increases .5 square feet from caged to cage free. Furthermore, cage free hens are housed in massive barns, without having access to the outdoors. They are standing in manure day in and day out until they are taken to a factory for slaughter. Matt O'Hayer of Vital Farms, articulates a perfect analogy to express the concern over the growing popularity of cage free hens. He says,
"The consumer is not getting what they think they're supposed to be getting. One square foot per bird in a packed building where the ammonia levels are so high it makes your eyes water, walking through manure their whole life. It's better than being caged no doubt; I'd rather be in the mosh pit at the front of the biggest concert in history rather than squeezed in an elevator with 15 people for my entire life".
Unfortunately, fast food restaurants are now capitalizing on the lack of the American public's knowledge of the procedures for cage free hens. Read more here