Our Nutritional Credentials

Subway® offers guests well-balanced choices with a customisable menu to suit their diet and lifestyle needs.

The new way to Subway® empowers guests to discover delicious food with two great ways

1) select from one of the 15 chef inspired specially crafted Subway® Series recipes, or...

2) customise your own Sub, Wrap, or Salad.

The Subway® brand follows the latest nutrition research, government and industry recommendations to satisfy the evolving dietary preferences of our guests and continuously improve the nutritional quality of our ingredients around the world.

We believe in providing complete and accurate nutrition information to provide simple, fact-based, and easy-to-understand information so that our guests can make an informed selection that meets their individual dietary and lifestyle preferences. All nutrition and ingredients information is compiled and reviewed by nutritionists. Nutrition information is also verified routinely by third-party accredited laboratories and suppliers.

You can find the nutrition data tables and allergen information on our Menu Nutrition page.

Subway® works hard to provide its younger guests with well-balanced food choices too. The new Subway® Kids’ Pack® consists of a 4-inch Ham, Chicken, Tuna, or Veggie Delite® Sub with a choice of more than eight nutritional choices including cheese, additional vegetables and salads, along with a Bear Yo-Yo snack and a choice of drink. The Subway® Kids’ Pack® meets the criteria set out by the Salt Targets 2024, with less than 0.1g salt per portion. Each meal is low in fat and saturated fat too, while providing 6-10g of protein and 3g fibre – essential for young growing children.

Each Subway® Kids’ Pack® also includes a complimentary packet of vegetable or salad seeds for children to take home and plant! Bringing the meals to life, each pack is comprised of six new characters, called the Salad Squad! Celebrating the best loved vegetables and salads in the business, the Salad Squad features Lou, a fibre-full corn on the cob; Bella the bell pepper; Lola the lettuce; Edmund the onion; and twin tomatoes Rob & Todd. Each Salad Squad member was chosen for their nutritional variety – I.e., a Bella Bell Pepper contains vitamins such as B6 while Rob and Todd Tomatoes are a source of Vitamin C.

As well as providing our guests with tasty and innovate menu offerings, we always make sure this is aligned to government regulation and initiatives. Our current menu offerings have considered multiple health & nutrition government recommendations and industry initiatives including: 

• HFSS Nutrient Profiling Model
• Food Standards Agency Salt Targets 2024
• Increase Veg/Fibre Initiative
• Eatwell Plate Initiative

In 2023, we kickstarted a number of healthy eating campaigns and initiatives including:  

Food Foundation – we signed the Peas Please Veg Pledge to maintain a variety of vegetable & salad offerings on the menu for our guests, while encouraging vegetable consumption.

British Nutrition Foundation – With BNF, we’re promoting initiatives like Healthy Eating Week which combines diet, exercise, and hydration as a ‘whole food approach’.

Vegetarian Butcher – Our partnership has expanded our plant-based menu offerings for our guests.

Through collaboration and progressive quality control practices, our goal is to mitigate food safety and security risks in all markets.

Food safety and quality are top priorities at Subway®. 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, wrap or salad in our restaurants.

All approved facilities that supply food to Subway® restaurants undergo a rigorous third-party audit for food safety, including HACCP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, we also require our growers to adhere to good agricultural and harvesting practices and achieve a Global Gap certification. 

Subway® provides mandatory training for franchisees and their employees on the importance of food safety and allergen awareness. All team members are trained and required to follow safe food handling and monitoring processes, which include hand washing policies, product temperature monitoring and strict shelf-life procedures.