Major food groups in HK move towards cage-free eggs

New scorecard shows firms' progress as part of ESG goals.

Lever Foundation has released its 2025 Hong Kong Restaurant Cage-Free Egg Scorecard, outlining the sector's progress in terms of cage-free egg sourcing as part of food groups' ESG (environmental, social, and governance) goals.

For its analysis, the international non-profit organisation examined the policies of restaurant groups that operate more than 30 stores in Hong Kong or that have announced commitments.

The NGO, which promotes food sustainability and animal welfare in Asia, found that 24% of the relevant food groups are already using 100% cage-free eggs for all their operations in the territory.

Meanwhile nearly half (40%) are transitioning towards cage-free sourcing by having a 100% cage-free egg policy in place along with their respective timeline targets. Another 7% are in the process of developing their cage-free egg policies.

Combined, the leading food groups that have transitioned, are transitioning, or plan to transition to cage-free eggs in Hong Kong represent more than 1,500 locations.

Lever Foundation noted: "Major restaurant chains have set timelines for ending the use of caged eggs across all global operations, including: Taste of Asia Group, which operates nearly 300 restaurants such as 百份百 CAFÉ 100%; Toridoll Group, with over 300 TamJai Yunnan Mixian locations; Yum! Brands, with nearly 200 KFC and Pizza Hut outlets; and Jollibee Foods Corporation, with over 40 Tim Ho Wan and Jollibee locations.

"In addition to groups such as Lai Sun Dining (with 26 restaurants), Pirata Group (operator of Pici and other brands), Maison Kayser, Pret a Manger, and Outback Steakhouse, three more chains are developing its 100% cage-free egg policies, including Cafe de Coral Group, Fairwood Holdings, and Cafe Deco Group."

According to the scorecard, the 11 restaurant groups that have completed their transition include the likes of Délifrance – which has been using 100% cage-free eggs since 2020 – MOS Burger, and The Cheesecake Factory.

Lever Foundation's Sustainability Programme Director Lily Tse commented: "The leadership shown by Hong Kong's restaurant groups in embracing cage-free egg sourcing is truly commendable, demonstrating a commitment to both animal welfare and evolving consumer expectations.

"To those restaurant groups that have not yet made a commitment, we invite you to establish time-bound policies, thereby contributing to a more sustainable and ethical food system in Hong Kong."

Citing European Food Safety Authority research, Lever Foundation said cage-free egg farms have up to a 25 times lower rate of contamination by key salmonella strains, in addition to improving the lives of laying hens.