The Cheesecake Factory Incorporated today announced that it is working to accelerate its bakery operations’ transition to cage-free eggs to the end of 2022, three years ahead of schedule. As part of The Cheesecake Factory’s broader commitment to sustainable sourcing, in 2020 the company achieved its stated goal of transitioning all eggs used in its U.S. and Canadian restaurant operations to cage-free.
Once the bakery’s conversion is complete, 100% of eggs in the company’s baked goods (which account for the majority of its egg usage) worldwide will come from cage-free hens. Beyond its baked goods, The Cheesecake Factory is also working with its international licensees to transition all eggs used in their restaurant operations to cage-free and is currently discussing a plan and timeline for reaching that goal by or before 2030.
“The welfare of all animals throughout our supply chain is critically important to us,” says Megan Bloomer, Vice President of Sustainability of The Cheesecake Factory Incorporated. “The transition to cage-free eggs was a key component of our larger commitment to animal welfare through the adoption of the Five Freedoms and our Sustainable Sourcing Policy.”
“We applaud The Cheesecake Factory for being one of the first restaurant companies to transition to cage-free eggs across its restaurant operations and for the company’s efforts to accelerate the use of cage-free eggs in its bakery facilities,” says Matthew Prescott, Senior Director of Food and Agriculture for the Humane Society of the United States. “This achievement shows The Cheesecake Factory’s continued commitment to bettering animal welfare.”