This week, Subway Restaurants announced that it will begin transitioning to serving only protein from animals that have never received antibiotics starting in early 2016.
Starting in 2016, we’ll transition to serve meat that’s never received antibiotics to make our products even better.
— SUBWAY® (@SUBWAY) October 20, 2015
“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. “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.”
By March 2016, customers will be able to order meals made with chicken raised without antibiotics. Turkey will follow, with a complete transition expected within 2 to 3 years, says the company, and pork and beef within 6 years after that (2025).
“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,” Clabby said in a press release Tuesday.
The transition will occur across the United States, to more than 27,000 Subway restaurants. No word yet if Subway Canada plans to follow suit.