How to ensure you are supporting the best farming standards

Every year in the UK, our small island of 65 million people consumes over one billion chickens.

Here, we speak with Senior Farms Manager Richard Smith to explore the chicken farming industry, what the different standards mean for both the animals and us as consumers and how commonly used labels and language may be misleading.

“The term free-range does not guarantee high welfare.”

– Richard Smith, Senior Farms Manager at Daylesford Organic

Why is there such a high demand for chicken?

With the onset of industrial farming, we have become a nation of great demands: what we want, we get with ease. For some, meat has become an everyday staple rather than a rare treat to be enjoyed occasionally as previous generations would have.

In the UK we now consume more chicken than pork, lamb and beef combined. Chicken is popular with children and adults alike, it’s easy to prepare, can be used in many versatile recipes and is regarded as a lean, high-protein, healthy option.


Most of us are aware that large barn-reared chickens at the lower end of the pricing scale are likely to have been produced in unpleasant conditions, overfed and pumped with water and antibiotics, but what of free-range?

The sad truth is that when it comes to some free-range chicken farming methods, consumers are being misled. As Richard puts it,

“free range is often nothing but a cunning marketing ploy which can offer minimal improvements on the average barn-reared bird. That is not to say that every free-range chicken is reared under unpleasant conditions, but what we must be aware of is that the term free-range does not guarantee high welfare.”

Intensive farming

A large percentage of the chickens consumed in the UK every day are barn-reared, a smaller proportion is free-range and an even smaller number are organic.

To maximise their yields, intensive, non-organic farms where both barn and free-range chickens are reared will rely heavily on genetics, intensity, antibiotics and feed:

GENETICS: use a breed that will gain weight quickly, thus taking less time to get to market

INTENSITY: a high number of chickens per barn lowers your unit costs

ANTIBIOTICS: rely heavily on antibiotics to fight off disease due to overcrowding

FEED: use high protein (often GM) foods to encourage rapid weight gain

free range vs Organic: GENETICS

The genetics used to produce intensively reared and free-range birds are phenomenal, with both methods predominantly using the same breed of bird. If an intensively reared bird was allowed to live for 70 days (as they are in organic farming), its skeletal form would simply be unable to support its mass. It would walk with a gait and form hock burns and breast blisters from sitting in its own faeces. In these intensive systems, a chicken weighs roughly 30g when newly hatched, and will grow to a staggering 2kg in weight in just 35 days.

At Daylesford we choose to use breeds that are best suited to an organic, free-range environment. With our chickens reared for meat purposes, that means one that has continuous daylight access, naturally wishes to range and forage and is a breed that benefits from natural, slow growth. It is also a breed that we ultimately believe ultimately tastes better too.

free range vs Organic: INTENSITY

In free-range systems, there must be no more than 14 birds per square meter but there is no limit to the size of chicken house. Flocks 10,000 or more are commonplace which means many free-range chickens never actually range outside.

Imagine you are a quick-grown, heavy, tired chicken, with all your food and water in your house – are you really going to climb over thousands of your friends to reach one of the small, potentially infrequent ‘pop holes’ that leads to the outdoors?

At Daylesford we rear our chickens in groups of no more than 600 and each house has access to a vast area of lush organic pasture providing natural forage; grubs, worms, grass, clover and seeds for the chickens to enjoy along with their organic pellet feed. Access to this area is easy with large pop holes on both sides, running the length of the houses. Internally there are no more than seven birds per square meter. Externally, our chickens enjoy an unlimited area – there are no divisions and no limits to how far they can range.

free range vs Organic: antibiotics

It is said that a non-organic, intensively reared, day old chick will eat twice its weight in antibiotics in the first 14 days of its life because farmers strive to prevent disease. The routine use of antibiotics in farming is entering our food chain and causing a wide range of problems.

At Daylesford we believe strongly that antibiotics should be used for the treatment of disease only. In the case of our chicken and hen enterprises we choose to treat any disorder or illness homoeopathically. However, treatment is rarely needed as organic farming provides the perfect environment for animals to develop and maintain a naturally high immune system, just as nature intended.

free range vs Organic: FEED

Feed for non-organic birds is often very high in protein to allow for maximum, rapid growth. The use of genetically modified (GM) crops is permitted and birds are encouraged to eat as much as possible.

Our organic chickens at Daylesford are fed a 100% organic diet free from GM, which along with what they forage results in a healthy, active, bird with superb tasting, nutritious meat.

In summary, it is important to be aware where your food comes from and ask questions as consumers.

There is no doubt that a vast number of farmers producing free-range chickens are producing excellent quality, high-welfare birds, but under this cleverly termed ‘free-range’ standard the opposite may also apply. The best way to ensure that you are always buying high quality, high-welfare meat is to choose organic.

This initiative supports the UN Sustainable Development Goals.