Sainsbury's has announced it will stop selling brown eggs under its own-brand label and switch entirely to white-shell eggs, citing research that shows they have a lower environmental impact. The supermarket says white hens are smaller and require less feed for the same egg output, resulting in a 12.7% reduction in carbon emissions compared to brown hens.
The move has reignited debate over egg colour, which has long been a source of consumer confusion. Brown eggs dominate British supermarket shelves, accounting for nearly 90% of sales, while white eggs are the norm in the US. Many shoppers believe brown eggs are more natural, nutritious, or tastier, but experts say these perceptions are unfounded.
According to British Lion Eggs, shell colour depends solely on the breed of hen, with no nutritional or flavour differences between brown and white eggs. The British Hen Welfare Trust notes that the preference for brown eggs grew from a misconception that white eggs were bleached, and brown eggs became associated with traditional farming and higher welfare.
In reality, brown hens are larger, eat more feed, lay fewer eggs, and live shorter lives than white hens. This means brown eggs have a larger carbon footprint, a fact that Sainsbury's is now leveraging. The supermarket's research with suppliers confirmed that white eggs are more environmentally efficient.
While some consumers may still prefer the appearance of brown eggs, the science suggests that colour is not a reliable indicator of quality. For those looking to reduce their environmental impact, white eggs may be the better choice.
