Among complaints and requests for change at the dining halls, one idea is starting very small: with eggs.

This month, Binghamton University’s Sodexo Dining Services offered the student body the option to switch from battery-cage to free-range eggs. Battery-cage egg production confines the hens to small spaces in poor conditions, and free-range production gives the hens more room.

The push for change came in part from the Humane League, a national farm animal advocacy organization, which is running a campaign asking Sodexo to phase out the use of all liquid eggs produced from battery-caged hens.

According to the Humane Society’s website, battery-cage farms cram egg-laying hens into 67 square inch wire cages, which is less room than a sheet of computer paper and generally prohibits hens from being able to spread their wings. This agricultural practice is illegal in the European Union and in several states in the United States, such as Michigan, California and Florida.

In the past, the Humane League has pressured large dining service provider Delaware North companies to transition to only cage-free eggs in their facilities and helped convince Starbucks to phase out numerous controversial agricultural practices, including the use of similar cages for chickens and pigs.

According to Taylor Ford, campaign coordinator for the Humane League, the League reached out to Sodexo in November of 2014 to make a similar commitment, but Sodexo was unresponsive.

“In 2012, after working with animal protection groups, Sodexo produced a commitment to phase out battery cage shell eggs, but we are campaigning for liquid eggs,” Ford said. “Liquid eggs account for the vast majority of eggs used in their operations.”

According to James Ruoff, a representative for Sodexo at BU, a major concern for the company is that changing its production will make liquid eggs more costly and harder to obtain. If these changes are made, the production of liquid eggs will take significantly longer and customers will have to pay more for virtually all of their food to make up for the extra cost of cage-free egg raising.

“The cost of cage-free eggs is over two times the cost of regular eggs,” Ruoff said. “Before we make this change on our campus we wanted the student input and student approval because, ultimately, that is who this change directly affects. It already takes time for the supply chain to catch up and produce enough to meet Sodexo’s purchasing volume needs for the 39 million shelled eggs from cage-free hens Sodexo provides.”

Kyle Ramsey, an undeclared freshman, said that the switch would not make sense for most students.

“If we changed liquid eggs from battery-cage to cage-free, the meal plan would be way too expensive for the majority of students here,” Ramsey said. “I think Sodexo has been more than willing to entertain the idea of cage-free, but it’s not practical because the majority of the student body can’t afford it.”

However, students like Molly O’Hagan, a junior majoring in integrative neuroscience, said the switch would be worth the cost.

“It’s one step closer to improving the overall quality of food on campus,” O’Hagan said. “I wouldn’t mind paying a little more if it’s more sustainable and better for everyone.”

On Feb. 5, BU Dining Services presented the option of changing to cage-free eggs on campus to the Student Culinary Council (SCC). Because of the way Sodexo’s meal plan is organized, the cost would directly impact the price of the plan overall that students pay. Attendees agreed to make a decision on Feb. 19 based on student response reported by the SCC.