On June 3, 2026, Sainsbury's announced its decision to eliminate brown eggs from its own-brand products, opting for white eggs instead. This shift is driven by environmental concerns, as a lifecycle assessment by SAC Consulting indicates that white eggs have a 12.7% smaller carbon footprint compared to brown eggs. White-feathered hens are smaller, consume less feed, and produce the same yield, leading to reduced strain on land and water resources. Customer reactions have been mixed; some have noted that white eggs appear to have thinner shells and paler yolks, while others affirm that their nutritional value remains unchanged. Sainsbury's spokesperson emphasized that white eggs offer the same taste and nutritional benefits as brown eggs while promoting better welfare for the hens. Industry leaders, including David Brass, CEO of The Lakes Free Range Egg Co., support this transition, highlighting its potential to improve the UK egg industry by enhancing sustainability and animal welfare. The article clarifies that the perceived differences in shell strength are not due to color but rather the hens' age and health.