Green Circle (chicken)

“Green circle” chickens are fed scraps from expensive New York City restaurants, and the chickens are then served in those restaurants. The idea behind “green circle” is that the best restaurants use the best ingredients, and their scraps can help feed the best chickens. The process is an environmental “green circle.”
 
The term “green circle” was popularized by the article “In Pursuit of Tastier Chickens, a Strict Diet of Four-Star Scraps” in the New York (NY) Times in September 2013.
 
     
New York (NY) Times
In Pursuit of Tastier Chickens, a Strict Diet of Four-Star Scraps
By JEFF GORDINIER
Published: September 16, 2013
EPHRATA, Pa. — They may be the most pampered chickens on the planet.
 
On certain days, a truck pulls up alongside their quiet, spacious coop on an Amish farm here and delivers a feast that seems tailored to a flock of two-legged aristocrats. Before long, the rust-colored birds are pecking away at vegetable peelings and day-old bread from some of Manhattan’s most elegant restaurants, like Per Se, Daniel, Gramercy Tavern, the Modern and David Burke Townhouse.
(...)
New York diners will get to nibble on the results this week. After having been fattened up in Pennsylvania, about 220 of what the D’Artagnan company is calling Green Circle chickens will start showing up (usually roasted) on dinner plates at the same restaurants that helped feed them.
 
Twitter
Nicole Bestard‏
@nicolebestard  
Life as a pampered lapdog 1 step from nirvana? Nope: it’s life as a Green Circle chicken—before the abattoir:  http://nyti.ms/15yN8EY
8:04 AM - 17 Sep 13
 
Twitter
Rutger Schipper ↵‏
@RutgerSchipper  
Green Circle chickens will start showing up on high-end NYC dinner plates at the same restaurants helped feed them. http://www.nytimes.com/2013/09/17/dining/in-pursuit-of-tastier-chickens-a-strict-diet-of-four-star-scraps.html?_r=0 …
12:23 PM - 17 Sep 13
 
friendsEat
Green Circle Chickens: Rediscovering What a Chicken Should Taste Like
By Spence Cooper on September 19th, 2013
What would happen, wondered Ariane Daguin, if you took a heritage-breed chicken and fed it scraps from fine restaurants?
(...)
The 220 birds, deemed Green Circle chickens, casually stroll around a 15,000-square-foot coop on an Amish farm in Pennsylvania, and are fed vegetable peelings and day-old bread from some of Manhattan’s most elegant restaurants, like Per Se, Daniel, Gramercy Tavern, the Modern and David Burke Townhouse.