A tipster sent us the following information about cage-free eggs and rbGH free milk, both of which are now served at Nancy’s new cafeteria.  As if House staffers weren’t already fired up about this…

rbGH free milk [Consumer Date from American Farm Bureau]

For the third quarter of 2007, it was reported the average price for a half-gallon of regular whole milk at $2.40, up 18 cents from the prior quarter. The average price for a half-gallon of rbGH-free milk was $3.01, the same price reported in the second quarter but 25 percent higher than the current price for a half-gallon of regular milk.

Note: If you need more milk money, and your boss won’t give you a raise, email the CAO’s office and let them know you’re all sorts of pissed off.

As for those awesome “cage-free” eggs:

For the third quarter of 2007, the average price for one dozen regular eggs was $1.51. The average price for “cage-free” eggs increased 56 cents to $2.78 per dozen. “Cage-free” eggs cost 84 percent more per dozen than regular eggs in the third quarter.

What the CAO doesn’t want you to know …

In regards to cage egg production:

According to research done by Dr. Adrian Williams, PhD., at Cranfield University in the United Kingdom, traditional cage egg production currently used by most U.S. egg farmers lowers the industry’s effects on global warming by 10%.  This is because hens in traditional cage egg production methods require less green space, food and energy than other methods.

In regards to rbGH; and its benefits:

A study from Cornell University shows that rbGH helps increase the efficiency of conversion of feed to milk in the cow’s body.  By increasing the efficiency of the conversion of feed to milk in a cow’s body, the cow wastes less feed.  Because the cow is now fully utilizing the feed ration, a farmer will not have to provide extra feed in order to achieve optimum milk production.  This in turn lessens the amount of energy needed to work the land, plant the land and harvest grain and forage from the land.  It also leaves the soil less prone to wind and water erosion.

It dare the CAO to do a little more research before they “re-create” any more menus.