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Queen Mary awarded for contribution to animal welfare

Queen Mary, University of London was recognised this week for its pledge to use only free-range eggs in its catering; improving the lives of millions of chickens as a result.

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Emma Baker and Rik Husdan of Student and Campus Services collect Queen Mary's Good Egg Award.
Emma Baker and Rik Husdan of Student and Campus Services collect Queen Mary's Good Egg Award.

At the Good Farm Animal Welfare Awards on Monday 28 November the University was presented with a Good Egg Award by the charity Compassion in World Farming.

The awards recognise commitment to improving the lives of animals by sourcing only higher welfare eggs, chicken or dairy produce for catering.

Emma Baker, Food Services Manager in Catering and Hospitality Services said: "This award reflects Queen Mary's commitment to providing great catering, whilst reducing the impact our service has on animal-wellbeing and the environment." 

Jenny Jones, Green Assembly Member and former chair of London Food addressed the audience at Monday’s awards event, and spoke passionately about her bid to improve the food we eat as a nation. TV chef, Allegra McEvedy helped present the awards.

Launched in 2007, Compassion in World Farming’s Food Business Team has pioneered a unique partnership approach – working with the European food industry to encourage and reward commitment, transparency, performance and innovation in the field of animal welfare.

Over 265 million hens, chickens, pigs and dairy cows and calves are set to benefit each year as a result of award winners’ catering policies.

Katy Read, Head of Food Business at Compassion in World Farming said: "It is great to see the public sector’s catering departments taking animal welfare into consideration when sourcing their meat and egg produce. Higher welfare produce isn’t just the responsibility of the large corporations, but something that can be achieved at all levels. Well done to all our award winners – keep up the good work!"

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