Cage-free eggs are a concept that is gaining buzz in non-commercial foodservice. At Dartmouth College, in Hanover, N.H., the switch to cage-free eggs was a team effort, according to Tucker Rossiter, dining services director. Rossiter talks about how to go implementing these eggs into an operation.
Dartmouth College, in Hanover, NH, was one of the first institutions to buy cage-free eggs for use in its dining halls. Tucker Rossiter, Dartmouth’s dining services director, offers this advice for colleagues considering this environmentally friendly practice.
“It is very important, if at all possible, for you and a group of your administrators to meet with the farmer you are looking to purchase your eggs from, so that you understand his program from the raising of the chickens to the point of delivery. You need this information before you take your idea to the students, so you can explain to them what it is you want to do. It’s also important to involve students in the taste-testing process. We did a blind taste test, and all the students said that the cage-free eggs tasted better. Because of this, customers have accepted the switch.
You also must involve your management team and staff so they know why you are doing this. And if you can get the media on your side, well, we all enjoy positive press.
If you can buy your cage-free eggs locally, that is a bonus. But cage-free eggs are going to be more expensive than traditional eggs. How much more may vary by area, but make sure that you can fit the added cost into your program.
We have had no negative comments yet about our decision, so we feel confident that we have done the right thing for the environment and for our campus.”