Press Release

As Subway Moves to Reduce Antibiotics in Chicken, Groups Call for Details and Timelines

Jackie Wei (NRDC), 310-434-2325; cell: 347-874-8305, [email protected]; Katie Andriulli (KAW), 917-438-4605; cell: 917-716-5637, [email protected]; Abigail Seiler (CFS), 202-547-9359, [email protected]; Bill Wenzel (U.S. PIRG) 608-444-0292, [email protected]; Kate Colwell (Friends of the Earth) 202-222-0744, [email protected]

SAN FRANCISCO (September 1, 2015) — Following calls to action from the Natural Resources Defense Council (NRDC), US PIRG, Friends of the Earth, Center for Food Safety, Keep Antibiotics Working, Food Animals Concern Trust, Consumers Union and FoodBabe.com, Subway appears to be making important updates to its approach on antibiotics use in its meat and poultry supply. The Nation’s Restaurant News reported on August 28th the restaurant chain’s intention to source chicken produced without antibiotics, just days after the kickoff of several high profile campaigns.

Following is a statement by NRDC, US PIRG, Friends of the Earth, Center for Food Safety, Keep Antibiotics Working, Food Animals Concern Trust, Consumers Union and FoodBabe.com -- all public interest advocates who have been asking Subway to phase out meats produced with routine use of antibiotics:

“Subway is taking a positive step forward. We are pleased that Subway is starting to respond to consumer demand to reduce antibiotic use in its meat and poultry supply chain.

“However, neither their August 28th statement nor the company’s website language provides sufficient details, concrete timelines, or third-party verification components to constitute a meaningful antibiotics use policy. The company’s lack of transparency - including its refusal to meet with public interest organizations about this issue - leaves a great deal of uncertainty about Subway’s commitment to change.

“Subway needs to set clear antibiotics commitments now, as specified in this June 23, 2015 letter, so that their suppliers can meet those goals in the future. These are:

  1. Defining a time-bound action plan to phase out any routine use of antibiotics across Subway meat supply chains.
  2. Acting immediately to end the routine use of antibiotics important for human medicine in the production of chicken sold in Subway restaurants; and
  3. Adopting third-party auditing of its antibiotics use policy implementation and benchmark results to show progress in meeting the goals described above.

“If Subway wants to live up to its image as a healthier fast food choice, the company should be a leader in reducing antibiotic use in a meaningful way that inspires consumer confidence.”

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