After Sainsbury’s decision to ditch brown eggs and sell only white eggs, many Brits have been asking whether there is any nutritional difference between the two types and whether the move is a reason to switch their go-to supermarket. The reasoning behind the chain’s decision to switch to white eggs is their alleged 12.7% lower carbon footprint compared with brown eggs, according to Sainsbury’s own findings. This is because hens that lay white eggs consume less feed while producing the same number of eggs, reducing the resources required across the supply chain. Feed production accounts for 50–60% of the environmental impact of egg farming. Britain consumes around 14.5 billion eggs every year, producing an estimated 4.35 million tonnes of carbon dioxide emissions in the process. If the entire industry achieved the same 12.7% reduction claimed by Sainsbury’s, emissions could fall by more than 550,000 tonnes of CO2 annually, The Independent reports. That’s roughly the same as removing nearly 300,000 cars from Britain’s roads. But what about the difference in quality? For most of the 20th …