Harvard University Dining Services (HUDS) has a long commitment to customer service. In the spirit of that driving value, and in light of a recently conducted review of our policy toward egg purchases, HUDS’ new Managing Director David Davidson is pleased to announce that, effective October 31, all the eggs HUDS serves will be cage-free. This change will include shell and liquid eggs for all products we make in-house – the equivalent of approximately 1.8 million eggs.
HUDS has served cage free shell eggs from New Hampshire-based Pete & Gerry’s for a number of years. Liquid eggs – used for most everyday grill items and recipes – will now come from Abbotsford Farm.
HUDS has continually monitored the debate regarding cage free eggs, and customers have expressed a strong interest in this change. 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.
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