Eggs labeled 'humane' served in Whitney

Whitney Dining Hall is now serving eggs given the “Certified Humane Raised and Handled” label by Humane Farm Animal Care, the non-profit national organization that certifies the humane treatment of animals raised by meat, poultry, egg or dairy producers.

The Department of Dining Services agreed to buy the “cage- free” eggs after a meeting last spring with representatives of the UConn Animal Rights Society.

Some students have been vocal in the pursuit of a dining facility that follows a “farm-to-fork” philosophy, emphasizing humane treatment of animals and minimal processing.

The eggs are being used in Whitney this semester to test their acceptability, as well as to secure accurate usage numbers and establish a cost analysis.

The cost of the Certified Humane eggs is more than twice that of the conventionally farmed eggs used elsewhere on campus.

Rebecca Gorin, assistant manager of Whitney Dining Hall, says the cage-free eggs are fresher than those that are conventionally farmed.

“One of the chefs made banana bread with the eggs and said the bread rose to be lighter and fluffier,” Gorin says.

Students seem interested in tasting the eggs, she adds: “People seem to be eating more eggs just to try them out.”