Decision Maker Response
Patti Klos
Director of Dining and Business Services, Tufts University

Jun 27, 2013 — Tufts Dining Service efforts are aligned with healthy eating, extensive variety, sustainability and ethical animal practices and we champion sustainability wherever we can. We are sympathetic to this particular issue and in fact, we used cage- free liquid eggs – which accounts for the majority of our eggs -- for about 10 years. Unfortunately, the cost-differential between conventional and cage-free eggs grew to the point that it was costing over $30,000 a year-- the equivalent of a student scholarship.

Currently, we do use cage free whole eggs and cage free egg whites, so students have an option. We are always looking for ways to increase cage-free egg use and to find suppliers who can meet both our quality and budget needs, recognizing that cost is a growing concern for many students and their families.

While the economic climate does not yet enable us to use only cage free eggs, we continue to implement many other sustainable dining initiatives. We source locally and increase our sustainable food procurement every year. We have also made great strides in recycling, composting and waste reduction. We do our best to balance costs with the need for an extensive variety of fresh, nutritious food choices produced with as little impact on the earth as possible. Our practices will continue to evolve and we are always open to thoughtful suggestions and discussion.

Patti Klos