St. Ewe Free Range Eggs has been awarded B Corp status, making it the first egg packer to achieve the sustainability credential in Europe.
The Cornwall-based, family-run firm supplies a range of medium and large eggs in Original, Rich Yolk, and Super varieties to retailers and foodservice operators nationwide as well as bakery manufacturers. Among its customers are Cornish Bakery, which uses the eggs in the menu at its expanding chain of outlets, Happy Endings London, The Breakfast Club, and Where The Pancakes Are.
St. Ewe said the certification cements its position as the brand leading the way as a force for good in the UK egg category. It noted it would continue to work hard to set a benchmark for ethical and sustainable food production, and encourage the wider industry to hold themselves to those same standards.
The free-range egg category is experiencing significant growth of 13.3% year-on-year [Nielsen IQ Grocery Mults data to 28 December 2024], said to be likely a result of consumers becoming more conscientious in their decision making and seeking better welfare for the chickens providing their eggs.
The brand was launched in 2007 by Rebecca Tonks, after leading the way in diversifying the family farm near Truro with free-range chickens. It has since transformed into a multi-million pound operation with massive growth over the past couple of years – most recent financial results for the year ended 31 March 2024 showed turnover had increased by 135% to £27.3m.
“Becoming part of the B Corp movement is just the beginning of our journey at St. Ewe,” commented founder and CEO Tonks, who is a NFU Board member and prominent voice in British Farming. She also previously ran a cake-making business, and is set to join the judges panel at the upcoming Britain’s Best Cake 2025 competition at the NEC Birmingham on 7 April.
“This process has sharpened our focus, strengthened our values and culture, and guided us in implementing social and sustainable measures to ensure our business is fit to feed generations to come,” added Tonks. “We are all about nutrition – providing high-quality food to improve people’s lives – and we believe B Corp certification is a vital part of this journey. It reinforces our message, helps build trust, and confirms our commitment to delivering food in a truly sustainable way.”
To be awarded the B Corp certification, businesses must meet high standards of social and environmental performance, transparency and accountability. While there are more than 150 B Corps involved in the UK food sector, only a handful of these operate bakeries in the UK including Mademoiselle Desserts, Hobbs House Bakery, Meg Rivers, Deli Lites, and most recently Hambleton Bakery. Ingredients supplier Macphie (which recently extended its accreditation), egg alternative brand Oggs, Italian food brand Crosta Mollica, and frozen waffle brand Griddle are other examples of B Corps in the baking industry.
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