RAWO and Rwanda Chefs Alliance Join Forces to Champion Chicken Welfare and Boost Safe Egg Consumption in Rwanda

Rwanda Animal Welfare Organization ( RAWO) partner with Rwanda Chefs Alliance (RCA)-  to promote chickens welfare and save Rwandan lives through the consumption of  safe chickens eggs

In a focused effort to protect the chickens welfare and lives of Rwandans, the Rwanda Animal Welfare Organization (RAWO) has collaborated with hotel chefs [Rwanda Chefs Alliance] to discuss how jointly they can  improve chickens welfare,  food safety and public health  . The meeting aimed to ensure that the animal products-  meat, milk, and eggs are from well treated animals, safe and free from harmful chemical substances like Antimicrobial residues and produced under ethical conditions.

During the workshop, held at Saint Family Hotel, on 31th March 2025, Dr. Jean Claude Masengesho, a veterinarian and the Executive Director at RAWO, emphasized the importance of responsible   chickens  farming by promoting cage free farming.

“The chickens battery cage farming   is compromising their welfare as chickens are treated poorly, with excessive use of antibiotics and chemicals. This later affects humans,” he explained.

Dr. Jean Claude highlighted the need for farmers to respect the withdrawal period for antibiotics before selling products such as milk, meat, and eggs.

“Some farmers, after treating their animals for instance  chickens, immediately they take the eggs   to market, but this can negatively impact consumers’ health and cause Antimicrobial resistance .

Beyond antibiotic misuse, RAWO also raised concerns about farm hygiene, noting that poor sanitation can lead to the spread of diseases from animals to humans.

“If hygiene is not maintained at farm level , it affects humans as well,” Dr. Jean Claude stressed.

Given the critical role of hotels in the food supply chain, RAWO urged chefs to be more selective when sourcing animal products.

“We believe that chefs, as key players in the supply market, could encourage suppliers to meet environmental and animal welfare standards,” Dr. Jean Claude added.

One hotel chef, who participated in the workshop, shared ongoing efforts to promote sustainability and food safety. “We have a day when we don’t serve meat to promote sustainability and reduce animal slaughter. We explain the reason behind this to our customers,” he said, highlighting how his hotel educates guests on reducing meat consumption for sustainability.

The chefs also emphasized the importance of ensuring animal products meet safety standards before being served. “We monitor the temperature from farm to table. If products arrive with an abnormal temperature, we refuse to accept them and work closely with our suppliers and farmers to ensure proper standards are met,” he explained.

This workshop builds on previous engagements with livestock cooperatives as RAWO continues to advocate for chickens welfare and healthier food for Rwandans. Going forward, the organization plans to raise awareness among chickens suppliers to ensure adherence to the highest food safety standards and welfare.

By bringing together farmers, suppliers, and consumers, RAWO aims to prevent foodborne diseases and safeguard public health. “As the world develops, we’ve witnessed pandemics such as COVID-19, Rift Valley fever, and Marburg. Given the interconnectedness of people, animals, and the environmentknown as One Health Approach,  we must work together to prevent future health crises,” Dr. Jean Claude emphasized.

Through collaboration and education, RAWO believes Rwanda can develop cage free farming, a safer food system that prioritizes the well-being of its people.

Innocents Rutayisire, President of the Rwanda Chefs Alliance [RCA], representing over 800 hotel chefs in Rwanda, underlined the importance of animal welfare in the hospitality industry. He stressed that chefs must understand animal welfare as it directly impacts food quality and safety. The way animals are raised for meat, the quality of eggs, and meat provided by suppliers significantly affect food safety standards.

” Chefs have a responsibility to serve safe, high-quality food. Serving unsafe food could harm our customers,” Rutayisire said. “We are committed to ensuring proper slaughtering processes and the ethical treatment of animals, which ensures better food safety.”

A chef at the workshop provided a practical example: “When we receive meat for preparation, we check its temperature. If it’s higher than the normal range, we consider it substandard and refuse to accept it. We urge suppliers to follow proper quality standards.”

Through these efforts, RAWO and the hospitality industry are committed to promoting the wellbeing of animals   and  consequently the food system remains safe, sustainable, and healthy for all.

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