Source: Tom Johnston, MEATINGPLACE, 10/21/15


Subway Restaurants on Tuesday announced a timetable for its 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.

Beginning in March 2016, Subway customers across the U.S. will be able to order meals made with chicken raised without antibiotics. Turkey raised without antibiotics will be introduced later in 2016, with a complete poultry transition expected within two to three years. The move toward pork and beef raised without antibiotics will be completed by 2025, Subway added.

“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.

Subway has more than 44,000 restaurants in 111 countries.

For more stories, go to www.meatingplace.com.