Subway US pledges to serve only antibiotic-free meat

The brand announced the start of its transition to serving only protein from animals that have never received antibiotics across all of its U.S. restaurants in early 2016.

Beginning in March 2016, Subway customers across the U.S. will able to order meals made with chicken raised without antibiotics. Shortly after, turkey raised without antibiotics will be introduced, with a completed transition expected within 2-3 years, and pork and beef raised without antibiotics will follow within six years after that.

“Today’s consumer is ever more mindful of what they are eating, and we’ve been making changes to address what they are looking for,” said Dennis Clabby, executive vice president of SUBWAY’s Independent Purchasing Cooperative (IPC).

“A change like this will take some time, particularly since the supply of beef raised without antibiotics in the U.S. is extremely limited and cattle take significantly longer to raise. But, we are working diligently with our suppliers to make it happen.”

“Given the size and scope of the Subway brand, this commitment is the largest of its kind in the restaurant industry. We hope that this commitment will encourage other companies in our industry to follow our lead, and that, together, this will drive suppliers to move faster to make these important changes for consumers.”