Free-Run Eggs Added to U of G Menu
March 30, 2007 - Campus Bulletin
This bulletin is to clarify news reports regarding a recent decision by the University’s Hospitality Services to begin offering free-run eggs on campus starting in the fall. Only whole fresh eggs, which make up 15 to 20 per cent of eggs served on campus, are affected.
Members of the University’s Hospitality Services Advisory Committee, which is made up of students and staff, voted two weeks ago to recommend the University offer free-run eggs for its whole fresh egg supply in campus cafeterias. Free-run eggs are produced by hens allowed to roam freely in an enclosed facility.
Student members of the committee consulted with their peers and found there was strong consumer support for the move and that people would be willing to pay more for free-run eggs.
The committee’s recommendation was taken under advisement by hospitality management, and it was decided to start to offer free-run eggs in September. When free-run eggs are added to the menu, consumers can choose between free run and caged reared eggs when ordering products made from fresh whole eggs at all Hospitality Services outlets. Liquid eggs, pre-baked goods or prepackaged products are not affected.
“This was a U of G consumer-based decision,” says David Boeckner, executive director of Hospitality Services.
