
Over 70% of top restaurant chains commit to cage-free eggs
An additional 7% are actively developing similar policies, pushing total participation to 71%.
More than 70% of Hong Kong’s leading restaurant groups have pledged to transition to 100% cage-free eggs, according to a new report released by Lever Foundation.
The 2025 Hong Kong Restaurant Cage-Free Egg Scorecard reveals that over 60% of the city’s top chains — defined as those operating at least 30 outlets or having public ESG commitments — have already adopted firm timelines for ending the use of caged eggs.
An additional 7% are actively developing similar policies, pushing total participation to 71% and covering more than 1,500 restaurant locations across the territory.
Global and regional operators behind the shift include Taste of Asia Group (CAFÉ 100%), Toridoll Group (TamJai Yunnan Mixian), Yum! Brands (KFC and Pizza Hut), and Jollibee Foods Corporation (Tim Ho Wan, Jollibee).
Other adopters include Pirata Group, Maison Kayser, Pret A Manger, Outback Steakhouse, and Lai Sun Dining. Meanwhile, Café de Coral, Fairwood, and Café Deco Group are finalizing their cage-free egg sourcing plans.
The shift is expected to improve the welfare of at least 184,000 hens annually — a tenfold increase from 2019. If pending policies are finalised, another 130,000 hens would be freed from cage confinement.
Cage-free production not only improves animal welfare but also boosts food safety, with studies showing a significantly lower risk of salmonella contamination.
As Mainland China ramps up supply — including a new 300,000-hen facility by Sichuan Sundaily Farm — and the price gap between caged and cage-free eggs shrinks to under 20%, the transition is becoming more accessible to restaurants of all sizes.