We told you about how Subway® made a fresh commitment to the environment by reducing waste, but we're cleaning up our act when it comes to our food, too.
Subway has been working hard to bring you a cleaner food profile without sacrificing flavor or food safety, because we believe food should be nutritious, simple and responsibly sourced.
"Subway has always had a commitment to quality and nutrition. It’s fundamental to the core of the brand. We pride ourselves on being transparent about the ingredients," says Elizabeth Stewart, Director of Corporate Social Responsibility at Subway.
In January 2014, Subway "incorporated a cleaner-label initiative into our quality improvement process," Stewart says. The initial focus was on shorter, simpler ingredient statements and removing or replacing the 122 ingredients on our "unacceptable" list in Subway branded products. (This list will be available online soon.)
"Our objective is to ensure we offer food that is safe and tastes fantastic. As such, our goal was remove as many of the 122 ingredients as possible without affecting food safety or flavor," says Stewart.
As of December 2016, our Subway-branded products in the U.S. are free of artificial flavors or colors from artificial sources, and we removed artificial preservatives wherever we could.
We are always working on improving the quality of our food. By 2008, artificial trans fats (partially hydrogenated oil) were removed from Subway branded products worldwide. In 2009, we launched our sodium reduction initiative. Although it’s an ongoing process, the majority of our sodium reduction efforts were completed by 2011. By the end of 2014, all of our Subway branded products were free of high fructose corn syrup worldwide.
In 2015, Subway made a commitment to reduce and eliminate the use of antibiotics in the food we serve globally. We started in the United States, where the chicken products served in our subs and salads are now made with chicken raised without antibiotics.
"Consumers are more aware of and interested in the food they’re eating, not just what it does nutritionally but where it comes from and what’s in it. The trend toward minimally processed, cleaner-label foods and beverages has continued to grow, which is a good thing for everyone," Stewart says.
"Our guests get peace of mind that the food they’re getting has the taste, quality and nutrition or health profile that they’re looking for," she says.
Top Image Credit: Subway®