Egg producers question feasibility of free-run

Consumers pressure restaurants and food companies to make the practice mandatory, but who will pay the extra costs?

A steady stream of restaurant and food companies proclaim intentions to use eggs only from free-run operations in the future, but egg producers wonder who is willing to pay the cost of more expensive production methods.

Some barns have already moved to systems with enriched housing, defined as larger cages with nesting areas, dust baths and room for each chicken to spread its wings and generally express normal behaviour. | For the full story, CLICK HERE