Emerson dining hall switches to cage-free eggs
February 17, 2011
Working closely with the leadership of the Student Government Association and the College’s food suppliers, Emerson began serving only cage-free raw whole eggs in the Dining Hall February 17.
Emerson will switch to serving cage-free liquid eggs shortly after students return from Spring Break in mid-March.
Across the country, concern about eggs from traditional commercial farms in which hens are kept in “batteries” has been rising over the past year. Farms that keep egg-producing hens in coops not stacked upon one another, which produce their eggs cage-free, are considered to be more humane, sustainable, and may help reduce the risk of salmonella exposure. A referendum in California requires all eggs in that state to be produced by cage-free farms by 2015.
“It is important for Emerson to understand student concerns and for students to understand what limitations might be involved in making these types of decisions. We definitely believe this is a win-win outcome and look forward to continue working closely with the SGA representatives.”
With the involvement of the Student Government Association, as an interim measure, Emerson’s Dining Services began offering cage-free eggs to students who requested them last semester. This enabled the College the time it needed to review the impact that switching to cage-free raw whole eggs would have on Emerson’s existing operational and contractual obligations. Based on the review’s findings, Dining Services determined that the switch could be made now.
"We are delighted to have been able to work in partnership with the Student Government Association,” said Andy Mahoney, director of Business Services. “It is important for Emerson to understand student concerns and for students to understand what limitations might be involved in making these types of decisions. We definitely believe this is a win-win outcome and look forward to continue working closely with the SGA representatives,” said Mahoney.
*Certain pre-packaged and processed foods served in the Dining Hall, such as hard-boiled eggs, may not be cage-free, but Emerson’s Business Services Department continues to identify vendors that can reliably supply cage-free egg-based products.