Harrison Catering is switching its entire business over to British-sourced free range eggs, with plans to move all sites to the enhanced specification by September.
The move follows an “intensive period” of research and negotiation by the company’s purchasing department, and a series of talks with the Soil Association and distributor 3663, which was able to secure two regional suppliers capable of providing the company’s annual requirement of 2.5 million British free-range eggs.
Gareth Harrison, director of group business, who represents purchasing at board level for the family-owned contract caterer, said: “This is a fantastic development for the company, as it represents a prime example of how our growing purchasing power enables us to increase product specification without affecting client costs. The move to Free-range eggs also represents Harrison’s commitment to quality and responsiveness to customer demand.”
The independent caterer’s company nutritionist, Dr. Juliet Gray, also expressed delight with the decision: “This is great news from a nutritional viewpoint. Free-range eggs actually have the same nutritional composition as eggs from caged hens, as both are nutrient-dense, but moving to Free-range should mean that more of our customers will be confident in eating eggs.”
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Janie Stamford
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