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TORONTO – McDonald’s Canada will transition to using free-run eggs exclusively in its restaurants during the next 10 years, a move expected to generate ripples throughout the entire foodservice industry.

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The world’s biggest hamburger chain has been struggling to hold onto customers amid shifting tastes and intensifying competition, including a slew of places that position themselves as more wholesome alternatives.





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The move, announced Wednesday in tandem with a commitment from McDonald’s U.S., comes after years of mounting consumer pressure to improve the welfare and quality of animals and animal byproducts used in mass food supply.

“We know today that consumers care deeply about what is in their food, where it comes from, how animals are treated,” said Marion Gross, senior vice-president of North American Supply Chain at Oak Brook, Ill.-based McDonald’s Corp., who said the restaurant chain had received a large amount of feedback about hen housing systems during its “Our Food, Your Questions” social media campaign two years ago.