SUBWAY® Restaurants announced this week that it has elevated its current antibiotic-free policy and that it is beginning to transition to serving only protein from animals that have never received antibiotics across all of its 27,000-plus U.S. restaurants in early 2016.
In June 2015, the brand announced that it would remove all artificial colors, flavors, and preservatives from its sandwiches, salads, soups and cookies in North America by the end of 2017. SUBWAY said in a press release on Tuesday that beginning in March 2016 customers across the United States will able to order meals made with chicken raised without antibiotics. Turkey raised without antibiotics will be introduced in 2016 and pork and beef raised without antibiotics will follow within six years after that.
According to SUBWAY:
- Chicken will be completed by the end of 2016
- Turkey will be introduced in 2016, with a completed transition expected within 2-3 years
- Pork and Beef will be completed in 2025
“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,” added Clabby.
