Next time you go to subway

Why is this in Fitness and Exercise??

consider the fact that when food expires, they just change the labels to a different date.

you've seen this personally with your own eyes??
My friend owns a subway- I can double check from her- but I can promise you she's never done that at HER"S.

and when they drop bread on the floor, they wait until all costumers have left and put it back in the ready to serve bread cabinets.

you've seen this personally with your own eyes? PS I eat food off my floor at home all the time- and I'm pretty sure cats are not remotely close to sanitary.

Also, consider that all of the meats and cheese come pre packaged and pre sliced.

and you're point? The meat I buy for dinner comes prepackaged- and sometimes when i'm lazy?? PRESLICED!!!

There is nothing authentic about subway,

it's a hoagie- not a cultural appreciation stop.

and although it may have lower calories ( not even that much of a difference ) than most fast food, it is definitely filled with just as many chemicals.

the air you breath is significantly full of chemicals as well- I guess you should just stop breathing too.

Sustainable Sourcing

SUBWAY® restaurants are known for serving fresh, great tasting food and good nutritional choices to millions of customers around the world every day. Our , franchisee owned, Independent Purchasing Cooperatives or Companies (IPCs) are responsible for procuring our delicious products and ingredients as well as the equipment, supplies and services used in our restaurants.



Together with the IPCs, we are dedicated to supporting SUBWAY® franchisees in the most environmentally sustainable manner possible. From streamlining our supply chains, using sustainable sourcing practices to ensuring our high food quality and food safety standards are met, we not only help reduce energy, water usage and waste but we’re taking care of the environment too. Ultimately the health of our population depends on the health of the planet.

In the past three years, our sustainability efforts in the US & Canada have significantly cut our resource consumption and reduced our greenhouse gas emissions by 292,936 metric tons of CO2 (which is equivalent to 57,244 passenger cars not driven for a year) even as we grew by 12%. We have focused on five key areas:

Food Quality & Food Safety
Sustainable Sourcing Practices
Local Sourcing
Florida Tomato Growers
Animal Welfare
Forced Labor and Human Trafficking
Streamlining Supply Chain

Food Quality & Food Safety

Food safety and food quality are our top priorities. Our goal is to serve food that consistently meets the highest quality and safety standards – from the time it is grown, harvested or caught to when it is put into a sandwich or salad in our restaurants.

To ensure that the food we serve is always fresh and sustainably produced, we have well as stringent audit processes that we enforce throughout our supply chain as well as require that our suppliers’ employment practices meet our Vendor Code of Conduct.

Our high standards for food safety ensure that our customers are getting the quality the SUBWAY® brand. expect from us. It begins with setting detailed product specifications followed by inspection of samples pulled from distribution to ensure that specifications are being met. All approved facilities that supply food to SUBWAY® restaurants, undergo a rigorous third-party audit for food safety, HAACP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, our auditing process ensures that good agricultural and harvesting practices (GAP’s and GHP’s) are used by the ranches and farms that supply produce to us. The auditing bodies vary by country. For instance, in the United States we use the USDA to audit to this standard.

The SUBWAY® brand’s Office of Food Safety and Quality Enhancement team reviews all our food safety and quality programs and recommends improvements as needed. This team works together with our vendors to achieve our food safety and quality improvement goals. For instance, they identified high pressure pasteurization (HPP) as a way to improve freshness and food safety while eliminating the dependence on other preservatives.

Food safety is of paramount importance in our restaurants too! Sandwich Artists™ are required to always follow strict hand washing procedures and proper glove usage for all food handling processes. All products are monitored throughout the day to ensure proper holding temperatures (cold food kept cold and hot food kept hot). To further ensure freshness, all prepared food is managed via strict shelf life dating procedures. Our food safety policies are at least as stringent as the guidelines for both the FDA’s Food Code and The National Restaurant Association's Serve Safe® program. Whenever a local code differs from these guidelines, our policy is that the restaurant must always follow the most stringent policy. We provide training for franchisees and their staff on the importance of food safety. Every restaurant throughout the world is evaluated for compliance of policies and procedures every month. If our food safety, product temperature and pest control standards and policies are not adhered to at the restaurant level, it is grounds for franchisee termination.
Sustainable Sourcing

Sustainable sourcing extends to all aspects of our supply chain, from the farm to the sandwich. Animal husbandry, fair labor practices as well as sustainable agricultural & manufacturing practices and packaging are all considered. We fully support the principles of responsible farming and fishing and want to do our part to help ensure the long - term sustainability of the earth’s natural resources.

Our vendors commit to complying with fair labor and proper animal husbandry practices, maintaining Good Agricultural Practices and Good Manufacturing Practices audits for food safety, as well as adhering to our Gold Standard Food Safety and Quality Policy. We use a combination of internal and external third party audits to ensure our standards are met and to protect our suppliers, distributors, restaurant operators and most importantly our customers.

Working with the IPCs,, the Subway® brand looks for suppliers who share our values and commitment to environmental and social responsibility and continually work with them to improve the sustainability of our products. Our purchasing strategy includes female and ethnic minority suppliers, wherever possible, in all aspects of the supply chain. In the U.S., we purchase over $100 million of products from minority suppliers annually.

Working with our franchisee-owned Independent Purchasing Cooperatives, the Subway® brand looks for vendor partners who share our values and commitment to environmental and social responsibility and continually work with them to improve the sustainability of our products. While we know we have more to do, we’re proud of the practices that have been put in that make our restaurants & operations more sustainable. Some examples include:

While we know we have more to do, we’re proud of our efforts to make our restaurants & operations more sustainable. Some examples include:
Produce

Many of our suppliers are farming families who have been responsible stewards of the land for generations and share our commitment to social responsibility and sustainability. They use sustainable agricultural practices such as cover cropping and crop rotation to restore nutrients to the soil and help maintain local ecosystems, minimize pesticide and fertilizer use, and employ irrigation practices that reduce electricity and water use.
New Zealand Tomatoes Tomatoes being sorted

New Zealand Tomatoes growing in a greenhouse


Tomatoes being Sorted
Solar field at Procacci

Solar field at Procacci

A number of suppliers domestically and internationally also grow tomatoes in controlled green house environments.
Many of our farmers are committed to reducing emissions by using fuel-efficient vehicles, and are adopting low and no-till farming strategies to reduce tractor trips through the fields. One of our leading tomato suppliers, Procacci Brothers, installed solar power to “green” their operation based on our commitment to sustainability.
We support our tomato growers in Florida by paying their migrant workers an additional $.01 per pound above their regular salary.
Providing a safe, positive working environment for their employees is one way the CTF (California Tomato Farmers) sustain their farming operations and our communities. In addition, many of our farmers are charitable anchors and very active in their communities.
One of our pickle suppliers, Hausbeck Pickle Company, has helped turn landfill waste into energy. Years ago, as part of their manufacturing process, they sent their pepper stem waste – about 80 truckloads - to a landfill. But now the pepper stems go to a dairy farm. The dairy farm uses a bio-digester that captures the methane produced when cow manure is mixed with the pepper stems. The methane burned in their generator creates electricity used to power their farm. Excess energy is sold back to the grid.

Meat and Poultry

Not only do our vendors work to improve the nutritional aspect of our food, but they are committed to putting processes in place that improve the sustainability of our supply chain. For example:

One of our poultry suppliers built the first facility in the US to convert poultry waste into certified organic fertilizer.
One of our chicken suppliers has created a 50 acre wetlands habitat with rapid infiltration beds, which effectively treats the discharge water produced in their facility. The filtration system provides a high level of waste water treatment for low operational costs and very low energy usage. It also sustains a wide variety of wildlife species.

Seafood

The SUBWAY® brand recognizes the vital importance, both commercially and ecologically, of sustainable fishing. Our long-term goal is to work with the industry to move to more sustainable practices worldwide including: sourcing our seafood from independently certified sustainable fisheries, supporting protected areas and changing our specifications. We have already taken significant steps toward achieving this goal.

We believe in the need to maintain sustainable fish stocks and we support the use of independently assessed responsible fishing practices worldwide. We are working with our vendors and suppliers to source the seafood we serve in our restaurants as sustainably as possible today and into the future. We support the establishment of marine reserves, specifically in the Pacific Commons, and advocate a ban on the purchase of fish from illegal, unregulated and unreported (IUU) vessels.

Tuna is the only seafood sandwich that is on the SUBWAY® restaurants’ menu worldwide. We only sell skipjack tuna, considered by the International Union for Conservation of Nature (IUCN) Red List as a species of least concern. It is sourced from fisheries with non-threatened stock levels. Furthermore, we have a global ban on the sale of tuna species that come from anything less than healthy stocks, for example yellowfin and Tongol.

Our suppliers only purchase from certified non-IUU boats on the Earth Island Institute approved supplier list. Some of the skipjack sourced for South America is caught using pole and line, however, the majority of our skipjack is sourced via the purse seine method. We are concerned about the levels of by-catch (the catch of unintended and even endangered species) associated with purse seine nets and will continue to support efforts to reduce or eliminate it.

We are working with our suppliers to source our tuna from fisheries that use responsible management practices based on independent scientific evidence. These practices include the enforcement of seasonal fish aggregating device (FAD) bans and using improved catch methods to reduce and eliminate juvenile catch and by-catch as well as improving the traceability and verification of our tuna supply.

We support the work of the Marine Stewardship Council (MSC) and will source only from MSC (or equivalent) certified sources in the longer term. We are working with the MSC to develop a commercially feasible transition plan to more sustainable tuna. One of our suppliers is working on MSC certification, and expects this transition to start this year and may take through December 2014. We have also taken steps to integrate certified seafood into our menu in the following ways:

Seafood Sensation™, currently sold in the US, is fortified with Omega 3. We are in the process of transitioning to an MSC certified product which we anticipate will occur as early as May 2012.
By June 2012, all other seafood sandwiches served in our restaurants as a local offering or a limited time offer (LTO) will be made with certified sustainable seafood.

The SUBWAY® brand will continue to work with our suppliers and organizations such as the Marine Stewardship Council, the Earth Island Institute, the Blue Ocean Institute and the Institute for Sustainable Seafood to continually improve the sustainable sourcing of our seafood.
Bakery and Other products/ingredients

One of our bread suppliers, Southwest Bakeries, installed solar panels which will generate 479,880 kWh annually.

Solar Fields in Tolleson, Arizona

Solar Fields at SW Baking in Tolleson, Arizona

RESPONSIBLE PALM OIL SOURCING

Palm oil is used as an ingredient in a few SUBWAY® products due to its high quality, desired baking characteristics and because it supports our initiative to eliminate Trans fats. Currently, palm oil is used an ingredient or processing aid in some products. We believe that best practice today is to source palm oil from RSPO members (Roundtable on Sustainable Palm Oil). The RSPO was formed in 2004 to promote the growth and use of sustainable palm oil products through credible global standards and the engagement of stakeholders committed to continuous improvement.

Over the past several years we worked with our approved suppliers to improve the sustainability of the palm oil used in our products and/or eliminating it from recipes where feasible. Today, all of our approved suppliers globally, with the exception of one, have represented that they purchase the palm oil used in our products from RSPO members. While we believe we have made good progress in affecting responsible palm oil sourcing within our supply chain, we will continue to work with our approved suppliers to improve the sustainability of the palm oil used in our products.

Our Commitment

To encourage practices that support sustainable palm oil including the growing, processing and transportation processes that will stop deforestation while continuing to support the communities which rely on its production including the palm oil used in our products will:

Not come from areas cleared of natural forest after November 2005
Be derived from plantations and farms operation in compliance with local legislation
Not come from forests with endangered species
Protect high conservation areas
Support the free and informed consent of indigenous and local communities to activities on their land where the plantations are developed
Protect peat land and forest areas of “high carbon” value
Comply with RSPO principles and criteria

To continue to work with our suppliers to improve the sustainability of the palm oil used in our products with a goal is that all approved SUBWAY® products that use palm oil as an ingredient will use certified sustainable palm oil by 2017. For example:

As of April 2013 the supplier of our cookies began purchasing GreenPalm certificates to offset the volume used in our cookies.
The palm oil used in products sold in the European Union will be certified sustainable by 2015.

In the UK & Ireland, our restaurants serve only Rainforest Alliance certified coffee & tea.

Local Sourcing

Although the SUBWAY® brand benefits from the efficiencies of a centralized distribution network, we know our customers are increasingly interested in locally sourced products that help support local businesses as well as reduce the carbon footprint of the supply chain. Knowing this, our non-profit, franchisee owned, Independent Purchasing Cooperative (IPC) tries to incorporate locally sourced products where ever possible provided they meet our stringent specification and are cost effective. For instance:

In the U.S., 100% of the standard beverages, salty snacks, beef, pork, poultry, cheese, eggs, sauces & dressings, soup, yogurt packaging paper and cleaning chemicals used in our restaurants are produced in the U.S.
Throughout the year, we buy produce from all over North America, from tomato farmers in Ohio and Arkansas, bell pepper growers in Florida and Canada to cucumber growers in Georgia. No matter where we buy from, we ensure that the growers have met our strict food safety. The following chart illustrates the many growing regions that our tomatoes alone are sourced from throughout the year.

Where our tomatoes come from and when TOMATOES J a n F e b M a r A p r M a y J u n J u l A u g S e p O c t N o v D e c
Florida yes yes yes yes yes yes yes yes
Georgia yes yes yes
Alabama yes yes
Arkansas yes yes
South Carolina yes yes
North Carolina yes yes
Ohio yes yes yes yes
New Jersey yes yes yes
Virginia yes yes yes
Michigan yes yes yes
Mississippi yes yes
Tennessee yes yes
Hawaii yes yes yes yes
California yes yes yes yes yes yes
Mexico yes yes yes yes yes
Puerto Rico yes yes yes
Guatemala yes yes yes yes
Florida Tomato Growers

Florida tomato growers are committed to sustained farming practices. They do this through responsible farming that is efficient, precise and thoughtful. Some of the sustainable farming practices they use include:

Efficient use of water resources

Water is a vital resource to Florida’s tomato farmers. Most of Florida farm acreage is drip and micro-irrigated, minimizing the use of water. Drip irrigation in our farming practices reduces water consumption by 70%. With drip irrigation delivering water directly to the plant, weed populations are also greatly reduced.

Farmers also use computer technology to establish fertilization programs that nourish the plants based upon specific environmental factors. Computer technology in conjunction with drip irrigation ensures the tomato plant uses the least amount of water possible while retaining the health of the plant.

Planting cover crops and using land roatation

Florida tomato growers care for the soil and make it possible to farm the same land for several generations. Cover crops are planted primarily to manage soil fertility, soil quality, water, weeds, pests, diseases, biodiversity and wildlife in agro-ecosystems. Many cover crops improve the sustainability of agricultural ecosystems and may also indirectly improve qualities of neighboring natural ecosystems. An example of an important cover crop is growing sorghum. This organic matter is folded back into the ground, helping to reduce weed production, while also improving soil quality.

Using Integrated Pest Managment (IPM)

IPM allows growers to use good bugs to control pests that threaten our crops rather than chemical applications. Disease forecasting models can also eliminate the need for chemical applications.

Using fuel-efficient vehicles and adopting low-till farming

These strategies reduce tractor trips through the fields; Florida tomato growers are committed to reducing emissions.

Employing recycling programs

Ensures cardboard and plastic materials are recycled throughout the year, and using bio-degradable products whenever possible.

Investing in seed research

To grow varieties of tomatoes that require fewer inputs.

Using Integrated Pest Managment (IPM)

Helps sustain their farming operations and their communities. Many of them are also charitable leaders within their communities.
Fun Facts About Tomatoes
tomato

Rich in vitamin A & C
They have antioxidents like beta carotene
Naturally low in sodium and cholesterol
Naturally fat free
Botanically a fruit, although almost always used like a vegetable
Once thought to be poisonous

In the U.S., we are working with the USDA to increase the number of local farms that meet our quality and audit standards so that they can be included in our supply chain.

Some examples of products that are sourced locally in other regions include:

In the UK, pork sausage sold is from 100% British pork.
50% of the turkey sold in Great Britain is from Great Britain.
In the European Union (EU), ham and produce is sourced within the in the EU
All produce is locally sourced in Australia and New Zealand.

Animal Welfare

We support the highest standards of animal welfare practices available as well as the advancements that come from continued scientific research. We fully support our suppliers’ commitment to animal well-being and their practice of the best animal welfare programs based on scientific research and the recommendations of animal welfare experts in the industry. All our vendors are required to follow generally recognized animal welfare and handling guidelines. This is part of our animal welfare policy and program directives. Compliance and verification is done by random audits. Executives at the Independent Purchasing Cooperative for Subway and Subway Franchise World HQ are trained in the highest level of animal welfare standards. We are committed to continuing to work with our vendors to improve the practices used in our supply chain. For instance:

In Europe, we use only free range eggs in our breakfast omelet and by early 2013 100% of eggs used as ingredients in SUBWAY® branded products will be free range as well. Due to the limited supply, at present, 4% of the eggs served in the US and Canada are from cage free hens. Each year, for the next three years, U.S restaurants will receive an additional 1% of eggs from cage free hens. We will continue to increase our percentage of eggs from cage free hens with the availability of cost effective supply.
In Europe, we require all of our meat suppliers to source from farms which adhere to the national farm assurance schemes applicable to each species to ensure the health and welfare of animals throughout our supply chain.
We support humane animal husbandry and slaughtering methods. For example in the USA, along with a comprehensive animal care program, some of our poultry suppliers now use a euthanasia system that the Humane Society of the United States had cited as a better alternative to conventional slaughter method used in the poultry industry supported. In the U.S., our meat suppliers are audited by PAACO (Professional Animal Auditor Certification Organization) certified auditors to ensure they meet animal welfare standards.
We support the elimination of crate style housing for gestation sows and have had this eliminated from our pork suppliers in the UK. Also, our pork suppliers in the US have begun to transition to a more humane process including the elimination of gestation crates and anticipate having this process completed within the next 10 years. We will continue to work with suppliers who share our commitment to phasing out gestation stalls as quickly as possible, putting traceability systems in place and using the best animal welfare and handling practices.

Forced Labor and Human Trafficking

We expect that the suppliers to our system follow the standards that we have established in our Vendor Code of Conduct which is posted on subway.com. Our code of conduct prohibits forced labor/slavery as well as establishing our expectations for employment, workplace practices, compensation and benefits, discrimination, health and safety. We are working towards making the safeguards of our supply chain more robust. We are also working with our suppliers to ensure compliance to these standards and to ensure that none of our products are directly or inadvertently associated with human trafficking or slave labor.

Team members have participated in anti-human trafficking and slavery workshops and seminars as part of our education process. We intend to further this process by educating our organization, as well as our suppliers, particularly those associated with product and ingredient procurement on this topic. We recognize the contribution and value of each of the individual workers who support our supply chain throughout the world.
Streamlining Supply Chain

dumpsterWith tens of thousands of restaurants throughout the world, our supply chain needs to be as efficient and sustainable as possible. On a global basis, many of our vendors and suppliers have worked with us to add or move locations closer to our distributors and we have established re-distribution centers, thus reducing shipping costs and emissions. We have a Distribution Operational Efficiency program that looks for ways to ensure all travel routes and driving techniques are optimized and trucks are shipped full to further reduce mileage.

In 2007, we introduced a process in the U.S. that consolidates all equipment orders into one shipment for new and remodeled restaurants, eliminating excess packaging and unnecessary waste at the building site. It has now been expanded to Latin America.

Poor costumers having to eat all those chemicalz

Water: H2O

Air:
Nitrogen -- N2 – 78.084%
Oxygen -- O2 -- 20.9476%
Argon -- Ar -- 0.934%
Carbon Dioxide -- CO2 -- 0.0314%
Neon -- Ne -- 0.001818%
Methane -- CH4 -- 0.0002%
Helium -- He -- 0.000524%
Krypton -- Kr – 0.000114%

Coffee:
150 Aliphatic compounds
56 Carbonyl compounds
9 Sulfur containing compounds
20 Alicyclic compounds
10 Ketones
60 Aromatic benzenoid compounds
16 Phenols
300 Heterocyclic compounds
74 Furans
10 Hydrofurans
37 Pyrroles
9 Pyridines
2 Quinolines
70 Pyrazines
10 Quinoxalines
3 Indoles
23 Thiophens
3 Thiophenones
28 Thiazoles
28 Oxazole

I have worked at 4 different Subways and yes, they did all change the expiration dates on food. Not the one on the package. But when you take it out of the package you date the food and it's good for "x" days. When "x" days were up if the food was still left we were required to put a new sticker on it with the new date.

What new date?

I work at Quiznos and we have to use everything within 48 hours of slicing it/opening the package (we slice the meat and cheese ourselves) so im guessing its the same at Subway. So if its good from Sept 14-16 they probably change it to Sept 16-18 after the 16th.

I worked at dozens of restaurants before and during college and never saw anything like that. Though none were fast food or delis.

But why bother date labeling the food, if the dates are ignored? To fool corporate when they come check? Don't the store managers realize a case of food poisoning from listeria laced turkey is going to be a lot more harmful to their career than higher food costs?

I'm no food priss but I'm glad I don't eat at sub shops except on very rare occasions. Expired deli meat is gross. :sick:

I think you are confusing the difference between chemicals, compounds, and elements...

Awesome. Good to know arsenic is not one of those chemicals to watch out for since that is just a harmless element.

consider the fact that when food expires, they just change the labels to a different date. and when they drop bread on the floor, they wait until all costumers have left and put it back in the ready to serve bread cabinets. Also, consider that all of the meats and cheese come pre packaged and pre sliced. There is nothing authentic about subway, and although it may have lower calories ( not even that much of a difference ) than most fast food, it is definitely filled with just as many chemicals.