UK egg production breaks record
For the first time 50 per cent of UK eggs are now laid by cage free hens and more people than ever are choosing higher welfare eggs*.
The latest figures from Defra reveal that 45 per cent of eggs produced in the UK throughout 2010 were free-range and five per cent were produced in barn systems.
This increased from 41 per cent free-range and four per cent barn in 2009, which shows that more and more consumers are buying higher welfare products.
The RSPCA is calling for supermarkets, pubs, caterers and restaurants to respond to customer demand and put higher welfare products on their menus and shelves – and to enter the RSPCA Good Business Awards, which reward companies for their contribution to animal welfare.
Around two thirds of all eggs used in restaurants, pubs and cafes – whether whole or in liquid form in quiches and cakes – continue to be sourced from hens kept in battery cages.
About 17 million hens are still kept in cages with less useable space each than the size of a piece of A4 paper. They are unable to move around freely, move away from each other easily or to express natural behaviours properly, such as foraging and dust bathing.
RSPCA senior farm animal scientist Alice Clark said: The RSPCA believes that all hens should be kept in properly managed free-range or barn systems. We are encouraging everyone in the food retail sector to use welfare-friendly eggs, introduce or improve animal welfare policies and to enter the food category of the RSPCA Good Business Awards.
Last year, retailers including The Co-operative, Sainsburys and Abel & Cole took home awards in recognition of their contribution to higher animal welfare standards.
Good Business Awards manager Jane Aslett said: Over the last 10 years, animal welfare has remained a priority among consumers and spending on ethical goods and services has increased three-fold.
By entering the RSPCA Good Business Awards, they have the perfect opportunity to receive public and industry recognition for their commitment to animal welfare.
For more information about the awards or to enter, log onto www.rspcagoodbusinessawards.com.
To find out more about ethical food go to www.goodthings.org.uk.
The RSPCA will only accept applications from retailers, restaurants, pubs and caterers that:
- Do not sell or serve foie gras.
- Do not sell or serve white veal.
Judges for the food category are presenter of BBCs Full On food Richard Johnson, food policy director at the British Retail Consortium Andrew Opie, independent food consultant Dr Geoff Spriegel and Prof John Webster, Professor Emeritus at Bristol University.
Awards open for entry to food retailers:
- Caterers event and contract
- Independent retailer
- Restaurant chain
- Pub chain
- Independent restaurant
- Independent pub
- Peoples Choice supermarket
- Supermarket innovation award
Winners will be promoted on the RSPCA Good Business Awards website and achievements will be detailed in a consumer guide to choosing higher welfare companies.
*Source: Defra, UK egg packing station throughout and prices –