Sainsbury’s, Britain’s second biggest supermarket chain, is gradually phasing out brown eggs from its own brand range and replacing them with white eggs. However, the change has nothing to do with appearance or color.
The change is related to the climate impact. In a product life cycle assessment, the company concluded that white eggs in its 2024 supply chain had a 12.7% lower carbon footprint, per kilogram, than brown eggs.
Hens that normally lay white eggs tend to consume less feed for the same amount of eggs and remain productive longer than many brown-feathered hens. These biological differences, although relatively small, can translate into a reduction in emissions associated with production.
According to , white eggs used to be common in Britain. However, they gradually disappeared from shelves after consumers preferred brown eggs in the 1970s and 1980s.
Since then, white eggs have often been destined for catering and the food industry rather than being marketed for home consumption. Now, they are being repositioned as a alternative with a lower carbon footprint.
Chickens that lay white eggs can produce the same amount of eggs while consuming less feed. Furthermore, they tend to remain productive for longer, being able to maintain production for around 86 to 90 weeks.
A British Free Range Egg Producers Association (BFREPA) argued that Sainsbury’s announcement should not just be a climate initiative.
The association argues that the greater efficiency of these birds also rreduces production costsso that economic reasons may also have influenced the decision. It is not yet clear whether white eggs will be cheaper for consumers or whether the change will result in higher margins for the supermarket.
There are also differences noted in terms of animal welfare. Some commercial strains of white-feathered chickens have lower risks of feather pecking and aggressive behavior.
People are notoriously picky about food. They create habits and, as a rule, are reluctant to change them, especially when basic foods are at stake. Even a seemingly simple change, such as replacing brown eggs with white ones, requires gradual adaptation on the part of consumers.
Rice constitutes another example of how agricultural choices can influence emissions.
Traditional rice fields keep fields flooded for much of the growing cycle, creating low-oxygen conditions in the soil. Under these circumstances, certain microorganisms produce methane, a potent greenhouse gas.
Direct seeding of rice reduces some of this flooding by allowing seeds to be placed directly in less saturated soils. However, traditional varieties did not always adapt well to these conditions, facing problems related to weeds, irregular watering and slower initial development.
Newer varieties have been developed to establish quickly, better tolerate environmental stress and maintain stable production levels, while using less water and reducing carbon emissions.
None of these changes are simple. Animal breeds with a lower carbon footprint may incur additional costs, while crops that are more resilient to climate change may require new equipment, specialized training or adaptations in agricultural markets.
