The SUBWAY® submarine sandwich shops have been announcing numerous menu improvements over the past few years as part of in its journey to make its menu even better. The brand has reiterated its commitment to serve only eggs from cage-free layer hens across its 30,000 North American locations. The transition to cage-free eggs has already begun in select markets in the U.S. and Canada and will be completed across its 30,000 North American locations by 2025.
“Serving food that reflects our commitment to the humane treatment of animals has long been a priority to our brand,” said Elizabeth Stewart, Director of Corporate Social Responsibility for the SUBWAY® brand. “We know how important it is for consumers to feel confident that the food they eat is ethically sourced, and our customers care deeply about animal welfare. As a result of this commitment, not only can you come to our restaurants for a great-tasting, quality, affordable meal, but our customers will be able to enjoy delicious breakfast sandwiches made with cage-free eggs.”
This commitment builds on a number of other menu and ingredient improvements announced by the SUBWAY® sandwich shop over the past year, including the brand’s decision to remove all artificial colors, flavors and preservatives from North American menu items by 2017 and its plan to serve only antibiotic-free proteins in U.S. restaurants by 2025. The brand continues to monitor layer hen housing research to identify future, best-practice menu and ingredient solutions that meet the highest standards of animal welfare.
“Subway customers across Europe are served only eggs from free range hens and in Australia are served eggs from cage free hens,” Liz said. “Major menu changes like this take time, but we will keep our customers updated every step of the way as we work diligently with our suppliers to reach our goals. As more and more chains come on board with their commitment we want customers to remember you have ours.”