Harvard University Dining Services Switches To Cage-Free Eggs

Harvard University Dining Services hatched a new plan on Monday—effective Oct. 31, all the eggs served in University dining halls will be cage-free.

After conducting a review of its policy toward egg purchases, David P. Davidson, the new managing director of HUDS, announced that shell eggs for hard-boiled or fried eggs, as well as liquid eggs for omelette or scrambled eggs, will come from cage-free hens.

“HUDS has continually monitored the debate regarding cage-free eggs, and customers have expressed a strong interest in this change,” Davidson said in a statement. “With recent savings achieved in HUDS’ administrative overhead, and advantageous pricing, we are able to commit to this conversion in the interests of meeting customer demand.”

According to HUDS Spokesperson Crista Martin, the switch to exclusively cage-free eggs in Harvard’s residential dining, retail dining, and catering will cost about $100,000. However, there will be no increase in cost to students because “the funding comes largely from reduced administrative costs within HUDS,” Martin said. She estimated that HUDS purchases about 1.8 million eggs for use across all three kinds of businesses.

To read the rest of the story, please go to: Harvard Crimson