SUBWAY® Ramping up Its Antibiotic-Free Policy

Date

Nov 04, 2015

Sandwich franchise chain SUBWAY® recently announced it is taking its antibiotic-free policy to the next level. Previously, the brand stated its commitment to begin serving chicken that had been raised without important antibiotics used in human medicine. Today, SUBWAY® has raised its game with the announcement of its early 2016 transition to serving protein from animals that have been free of antibiotics for their entire lives. This policy will be in effect across its 25,000-plus locations in the United States.

This move marks the next step in the food chain’s plan to improve its menu by offering affordable, high-quality menu items that meet the demands of today’s more health-conscious consumer. In June of 2015, SUBWAY® announced that artificial preservatives, colors and flavors would be removed from its salads, soup, sandwiches and cookies in North America by 2017’s end.

Starting in March of 2016, U.S. SUBWAY® customers will be able to get meals containing chicken that was raised without antibiotics. In 2016, turkey raised without antibiotics will also be introduced, with the total transition expected to be completed within two to three years. Beef and pork raised without antibiotics will follow within six years and should be completed by 2025.

Executive vice president of SUBWAY®’s Independent Purchasing Cooperative Dennis Clabby recently spoke about these ambitious plans to change the chain’s menu. According to Clabby, SUBWAY® is addressing the demands of consumers who are more concerned about what’s in the food they eat. It will take time, as the supply of antibiotic-free beef in particular is thin in the U.S., but the brand is working hard with their suppliers to make these plans a reality and encourage other companies to follow their lead.

The SUBWAY® Brand

There are currently more than 40,000 SUBWAY® locations across 111 countries serving customers fresh ingredients for made-to-order salads and sandwiches. The company was founded 50 years ago and is still family-owned today, with thousands of franchisees worldwide providing communities with access to vegetables and dietary information.

The IPC is an independent, franchise-owned and operated purchasing cooperative. It works with SUBWAY®'s Franchise World Headquarters LLC to negotiate product costs, improve quality, and enhance competitiveness. Started back in 1996, IPC's goal is help franchisees improve profits and remain competitive going forward.

As SUBWAY® stays in step with consumer demand for a better product, it remains a leader in its industry. 

Sandwich chain SUBWAY® recently announced it is taking its antibiotic-free policy to the next level. Previously, the brand stated its commitment to begin serving chicken that had been raised without important antibiotics used in human medicine. Today, SUBWAY® franchise has raised its game with the announcement of its early 2016 transition to serving protein from animals that have been free of antibiotics for their entire lives. This policy will be in effect across its 25,000-plus locations in the United States.

This move marks the next step in the food chain’s plan to improve its menu by offering affordable, high-quality menu items that meet the demands of today’s more health-conscious consumer. In June of 2015, SUBWAY® announced that artificial preservatives, colors and flavors would be removed from its salads, soup, sandwiches and cookies in North America by 2017’s end.

Starting in March of 2016, U.S. SUBWAY® customers will be able to get meals containing chicken that was raised without antibiotics. In 2016, turkey raised without antibiotics will also be introduced, with the total transition expected to be completed within two to three years. Beef and pork raised without antibiotics will follow within six years and should be completed by 2025.

Executive vice president of SUBWAY®’s Independent Purchasing Cooperative Dennis Clabby recently spoke about these ambitious plans to change the chain’s menu. According to Clabby, SUBWAY® is addressing the demands of consumers who are more concerned about what’s in the food they eat. It will take time, as the supply of antibiotic-free beef in particular is thin in the U.S., but the brand is working hard with their suppliers to make these plans a reality and encourage other companies to follow their lead.

The SUBWAY® Brand

There are currently more than 40,000 SUBWAY® locations across 111 countries serving customers fresh ingredients for made-to-order salads and sandwiches. The company was founded 50 years ago and is still family-owned today, with thousands of franchisees worldwide providing communities with access to vegetables and dietary information.

The IPC is an independent, franchise-owned and operated purchasing cooperative. It works with SUBWAY®'s Franchise World Headquarters LLC to negotiate product costs, improve quality, and enhance competitiveness. Started back in 1996, IPC's goal is help franchisees improve profits and remain competitive going forward.

As SUBWAY® stays in step with consumer demand for a better product, it remains a leader in its industry. 

Visit FranchiseExpo.com for more information on SUBWAY® and other opportunities across a variety of industries.

Upcoming Expos

Jan 24-26, 2019 Ft. Lauderdale, FL
Card image cap

Franchise Expo South

Broward County Convention Center
May 30-Jun 1, 2019 New York, NY
Card image cap

International Franchise Expo

The Javits Center
Sep 13-14, 2019 Rosemont, IL
Card image cap

Franchise Expo Midwest

Donald E. Stephens Convention Center