Industry News | October 21, 2015

Subway Announces U.S. Antibiotic Policy

image used with permission.

Subway announced that it has elevated its current antibiotic-free policy. The brand recently communicated a commitment to transition to only serving chicken raised without antibiotics important to human medicine. The brand confirmed 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.

This is the latest step in Subway’s journey to make its menu even better by offering only the high-quality, affordable menu items that today’s customers are seeking. 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.

Beginning in March 2016, Subway customers across the U.S. will able to order meals made with chicken raised without antibiotics. Turkey raised without antibiotics will be introduced in 2016, 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,” says 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,” Clabby adds. “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.”

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.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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