The sandwich chain switched to cage-free poached eggs across its 1,469 Australian restaurants, 18 months ahead of schedule.
RSPCA Australia CEO Heather Neil said the sooner-than-expected transition from Subway to 100% cage-free poached eggs will have a major impact on improving layer hen welfare in Australia.
“We are delighted Subway in Australia has made the move to cage free much quicker than forecast and we hope this encourages other fast food companies and the food service industry to make the switch sooner, or commit to using cage-free eggs if they haven’t already,” Neil said.
Subway Australia and New Zealand Regional Director Brian Tap announced that the 5.5 million Eggs sold at Australian Subway Restaurants every year are now all from cage-free hens.
“We’ve transitioned to cage-free eggs as a part of our ongoing commitment to make improvements to our menu – it’s just the latest change in a long list of improvements we’ve been making behind the scenes so our customers can continue to eat well at Subway,” Tap said.
“We knew cage free was particularly important to our customers here in Australia, so as a business we fasttracked this change and worked hard with our supplier to achieve our goal 18 months ahead of schedule”.
The move is part of broader changes to Subway ingredients across the board, where the brand is continuing to look at things like local sourcing and animal welfare.
“We know our customers expect great products from Subway, so that’s why we’re continuing to make improvements to fibre, protein, fat and sugar, while also removing things like trans-fats and sodium. More improvements are on the way in the very near future, so stay tuned,” Tap said.
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