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Label Rouge: Pasture-Based Poultry Production in France

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By Anne Fanatico and Holly Born and Betsy Conner

Published: 2002

Updated: 2010



12 pages


Pasture-raised poultry is increasingly popular in the U.S. American farmers and small companies can benefit from studying the French Label Rouge program. Started as a grassroots movement and now commanding 30% of the French poultry market, it has helped boost incomes for small farmers.

Table of Contents

Part I: Production
Part II: Organization
Further resources

Note: Digital downloads are in full color. Printed, mailed copies are only available in black & white.


This page was last updated on: May 7, 2019