MILFORD, Conn. – Beginning March 1, Subway sandwich shops will offer the choice of rotisserie-style chicken raised without antibiotics, artificial colors, flavors or preservatives, following the brand's commitment to transition to only serve proteins raised without antibiotics. 

Subway worked for months with supply chain and industry experts to meet the new demand. “At first, there wasn't a national supply available to meet our demands of our 27,000-plus U.S. restaurants,” said Chris Martone, executive chef for Subway, in a press release. 

The new menu enhancement is the latest step in Subway’s move to offer healthier options and better meet the changing preferences and expectations of customers. In addition to the protein sourcing changes, the QSR is making progress on other menu and ingredient improvements announced over the past year, including the decision to remove all artificial colors, flavors and preservatives from North American menu items, and its plan to serve only eggs from cage-free layer hens across its 30,000 North American locations by 2025. The transition on both fronts has already begun in select markets in the United States and Canada.