A recent heat wave in France has led to significant livestock losses, with millions of chickens dying due to extreme temperatures that surged to record highs in late June. The poultry industry, concentrated in the western regions of the country, experienced what experts described as an event of historic intensity, reflecting broader challenges posed by climate change to agriculture and food supply systems.
On June 23, temperatures inside poultry sheds reached as high as 105 degrees Fahrenheit, with some farms reporting internal temperatures exceeding 107 degrees. Isabelle and Florent Renaudier, who operate a family farm in Laubrières, in northwestern France, found that a third of their flock—approximately 1,500 chickens—had died over several hours during the peak of the heat wave. The Renaudiers had been raising the birds under free-range conditions intended for supermarkets, but the extreme heat proved fatal for many.
Chickens are particularly susceptible to heat stress due to their inability to sweat and the insulation provided by their feathers. Fast-growing broiler chickens, bred to reach market weight in just five weeks, face additional risks because their high metabolic rates generate excess body heat. As the birds begin panting to regulate their temperature, they can become dehydrated and weakened, further increasing mortality rates.
Estimates from industry representatives, including Yann Nédéléc, director of Anvol, suggest that between 2.5 and 3 million poultry died nationwide during this heat wave, with chickens accounting for the majority of the losses. The surge in dead animals overwhelmed carcass collection services, leading some farmers to temporarily halt pickups and resort to on-site burial of carcasses. Christian Delavaud, a poultry farmer near Nantes, described the grim task of managing the dying birds, as cooling systems failed partly due to reduced water pressure and equipment alarms malfunctioning under extreme conditions.
France has faced similar poultry mortality events before, notably during the 2003 heat wave, when 4 to 5 million birds died. While progress has been made in reducing heat-related deaths among humans, livestock remain vulnerable. Industry experts emphasize that current mitigation measures like high-strength fans, misting systems, and modifications to shed design can provide some relief but no definitive solution exists. Suggestions include genetic selection for more heat-tolerant birds, modifications to housing to improve airflow, or vitamin supplementation, though some technical options like air-conditioning are considered economically impractical.
Farmers report mixed outcomes, with some flocks largely spared while others suffered heavily. Sylvia Goisbault, a poultry keeper, said she lost a small number of birds but still felt deeply affected and plans to adjust rearing schedules to avoid summer heat exposure. The Renaudiers remain uncertain about specific adaptations but acknowledge that such losses cannot occur again.
The heat wave’s impact on poultry supply has also influenced market dynamics, with rising chicken prices reflecting both reduced availability and continued consumer demand. As global temperatures continue to rise, the French poultry sector and similar agricultural systems worldwide face pressing challenges in adapting to increasingly frequent and severe heat events.