“First, do no harm” is a core tenet taught to aspiring medical professionals. In June this year, the Sustainability Task Force of the UCSF Academic Senate drafted a resolution asking UCSF food services to phase out of all procurement of meat produced with the use of non-therapeutic antibiotics. Given that many scientists believe that the use of prophylactic antibiotics for livestock production causes antibiotic resistance, how can physicians stand by while hospitals serve foods from antibiotic-treated animals to patients that increasingly suffer from antibiotic-resistant infections? If not, what can they do about...