Promote Well-being:

Our ambition is to advance innovation, creativity, science and marketing to provide a platform for the world’s billions of people to lead healthier, happier and full lives. We aim to bring this vision to life via four priorities:


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


Our goal, through nutritional analysis, is to create menu offerings in ways that help millions of daily consumers meet their lifestyle goals for health and enjoyment.


We invest to create special product offerings and aim to improve access to the right nutrition while making them the right size for the eating occasion.


The influence of our brand is a global responsibility, and we seek to market our offerings in ways that provide transparency and information for all guests to make choices that are best suited to their lifestyle.


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

Food safety and food quality are our top priorities. 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 or salad in our restaurants.

Our high standards for food safety ensure that our guests are getting the quality the SUBWAY® brand expects from us. It begins with setting detailed product specifications followed by inspection of samples pulled from distribution to ensure that specifications are being met. All approved facilities that supply food to SUBWAY® restaurants, undergo a rigorous third-party audit for food safety, HAACP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, our auditing process ensures that good agricultural and harvesting practices (GAP’s and GHP’s) are used by the ranches and farms that supply produce to us. The auditing bodies vary by country. For instance, in the United States we use the USDA to audit to this standard.

The SUBWAY® brand’s Office of Food Safety and Quality Enhancement team reviews all our food safety and quality programs and recommends improvements as needed. This team works together with our vendors to achieve our food safety and quality improvement goals. For instance, they identified high pressure pasteurization (HPP) as a way to improve freshness and food safety while eliminating the dependence on other preservatives.

Food safety is of paramount importance in our restaurants too! Sandwich Artists™ are required to always follow strict hand washing procedures and proper glove usage for all food handling processes. All products are monitored throughout the day to ensure proper holding temperatures (cold food kept cold and hot food kept hot). To further ensure freshness, all prepared food is managed via strict shelf life dating procedures. Our food safety policies are at least as stringent as the guidelines for both the FDA’s Food Code and The National Restaurant Association's Serve Safe® program. Whenever a local code differs from these guidelines, our policy is that the restaurant must always follow the most stringent policy. We provide training for franchisees and their staff on the importance of food safety. Every restaurant throughout the world is evaluated for compliance of policies and procedures every month. If our food safety, product temperature and pest control standards and policies are not adhered to at the restaurant level, it is grounds for franchisee termination.


Our goal, through nutritional analysis, is to create menu offerings in ways that help millions of daily consumers meet their lifestyle goals for health and enjoyment.

We aim to offer a variety of great tasting sandwiches and salads that are responsible in calories. None of our US market, permanent 6” sandwiches will exceed 650 calories and at least 50% of our national 6” subs will be less than 400 calories. Over the years the Subway® brand has always provided better choices to our guests and as an established nutritional leader in the quick service restaurant (QSR) industry is committed to offering a variety of balanced choices that can fit into any lifestyle.

Subway® restaurants offer a large variety of nutritionally balanced sandwiches (when made with all the fresh veggies):

  • Free of artificial trans fat free (no partially-hydrogenated oil).
  • Essential nutrients Vitamin A & C, and iron.
  • Complex carbohydrates and a good source of protein (with the exception of Veggie Delite®).
  • The 9-Grain Wheat, Honey Oat and multi-grain flatbread are certified by the Whole Grains Council.
  • The 6-inch 9 Grain Wheat and 9-Grain Honey Oat contain 24 grams of whole grains and 4g of fiber, while the multigrain flatbread contains 50g whole grains and 6g of fiber.
  • With the average daily recommended calorie level of 2000, many of our 6” subs made on Italian or 9-Grain bread have sensible calorie-content when prepared according to standard recipe.

The Subway® brand recognizes the importance of providing children with a well-balanced meal that includes a variety of food groups. 100% of Subway® children’s meals meet nutritional criteria that are consistent with USDA Dietary Guidelines for Americans. The Subway Fresh Fit for Kids® meal includes a low-saturated fat mini sub on 9-Grain Wheat, topped with all the fresh vegetables, sliced apples for a side and milk or Honest Kids® Fruit Punch for a beverage.


We invest to create special product offerings and aim to improve access to the right nutrition while making them the right size for the eating occasion.

Ingredients you can feel good about: We are committed to choice and quality, and we also take wellness and environmental responsibility very seriously. That's why, since the first restaurant opened, we have been on a journey to always improve everything we do.

The Subway® brand follows the latest nutrition research and recommendations to satisfy the evolving dietary priorities of our guests and improve the nutrition quality of our ingredients around the world.

Examples of our commitment to improvements include:

  • Removal of artificial flavors and colors from artificial sources in all Subway® branded products and artificial preservatives wherever possible.
  • Transitioned all US chicken products used in subs, wraps, salads and soups to be made with chicken raised without antibiotics.
  • Removal of artificial trans fats (partially hydrogenated oil) from Subway® branded products worldwide.
  • High fructose corn syrup no longer used in Subway® branded products.
  • Fortified Subway Seafood Sensation™ with omega-3 fatty acids.
  • Added spinach as a core vegetable topping.
  • Added whole grain-certified bread offerings.
  • Reduced sodium of core products in North America and globally.
  • High fructose corn syrup no longer used in Subway® branded products.

The influence of our brand is a global responsibility, and we seek to market our offerings in ways that provides transparency and information for all guests to make choices that are best suited to their lifestyle.

From our great-tasting nutritious options to our more indulgent items, Subway® Restaurants believe in providing complete and accurate nutrition and dietary information so that our guests can make informed choices.

Providing easily-accessible and detailed nutrition and dietary lifestyle information has been a priority for Subway® Restaurants for many years:

  • 1997: Low-fat sandwich calorie and fat counts printed on napkins, cups, clings, tray liners, and menu boards.
  • 1998: Full nutrition facts available on all sandwiches in a detailed brochure and on website.
  • 2001: Complete ingredient and allergen listings available for national core items.
  • 2007: First restaurant system to post calories on hundreds of NYC menu boards.
  • 2010: Nutritional calculator available on website to provide customized sandwich nutrition data.
  • 2016: Posted calories on menu boards nationwide, 2 years ahead of FDA requirement.

Useful dietary tips and nutrition education are continuously provided and updated on the website, in the annual Subway® calendar, and in brochures.

All nutrition details are compiled and reviewed by a registered dietitian, and nutrition information is verified routinely by a third-party accredited laboratory.

Any advertising on children’s programming features the Subway Fresh Fit for Kids® meals, which meet the nutrition criteria listed above. Subway Fresh Fit for Kids® meals compliment an active lifestyle and are shown in advertising with a mini low-fat sandwich, apple slices and low fat milk or Honest Kids® Fruit Punch.


subway FAQs
 

Your feedback and questions are important to us so feel free to tell us about your SUBWAY experience. Click on the link below to contact our Customer Service team.