The Egg Story: A Shift That Changed The System.
Deacon Dining was recently recognized by 4Ps Food Hub in their 2025 Impact Report. Their article stated:
“The egg program began at Elon University, where shell eggs sourced from regional Black and Brown farmers were initially more expensive than the standard liquid eggs used in food service.
Instead of accepting the status quo, Chef Jonathan Burns – alongside partners Jay Vetter and Laura Thompson – took a chance.
Switching to shell eggs required operational changes and higher upfront costs. But over time, the results told a different story:
~Food waste decreased
~Kitchen teams used eggs more intentionally
~Waste reduction offset higher product costs
~Farmers gained a stable, long-term market
Today, at Wake Forest University, Jonathan has taken the program even further. With support from a Dorothy investment, his team installed an egg-cracking machine – allowing the university to transition 100% of campus egg usage to shell eggs.
This investment dramatically increased purchasing from regional farmers while improving sourcing standards, including Certified Humane products.
This is what systems change looks like:
~Shifting institutional purchasing norms
~Creating stable markets for historically excluded farmers
~Aligning animal welfare with procurement
~Reducing waste while strengthening regional supply chains”