UC Dining, Aramark Offer Eggs from Cage-Free Hens

The University of Cincinnati’s Housing and Food Services and Aramark, a global professional services company, are now offering only eggs from cage-free hens on campus.

Aramark provides the food found in the UC-operated dining centers and catering operations, and is now providing only cage free eggs in the shell as well as liquid eggs (the pasteurized liquid portion of eggs used in many food operations).

According to Todd Duncan, assistant vice president for UC Housing and Food Services, the switch to cage-free eggs began last fall with Mick & Mack’s Contemporary Café, and, more recently, expanded to all university-operated residential dining as well as catering programs. UC’s transition to cage-free eggs is official as of today, March 23.

He stated, “Offering eggs from cage-free hens made a lot of sense because it fit with Aramark’s already-stated commitment to animal welfare and sourcing of cage-free eggs. At the same time, we have surveyed students as part of our Food Master Plan, and students are interested in sustainable, responsible food options.”

Duncan added that because of Aramark’s buying power, the move to cage-free eggs will have little effect on food costs for students.

Cage-free chickens live in large flocks in barns and can walk around, spread their wings, nest, perch, and dust bathe. (Instead of using water, chickens clean themselves and get rid of parasites by finding warm, dry, loose material like dirt, sand, or mulch, digging themselves in, and then shaking off the dirt and dust). These chickens have better lives than those raised in battery cages.

Other universities nationally have also switched to offering only cage-free eggs, including Harvard University, Yale University, Boston University, Carnegie Mellon University, the University of Delaware, Brandeis University, Georgetown University and more.

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