Korea’s hospitality industry is embracing a significant shift toward ethical sourcing, with seven major hotel groups transitioning to cage-free eggs. These companies, recently recognized with Sustainable Food Leader Awards organized by Lever Foundation, are setting new standards for animal welfare in the country’s food system.

The collective commitment is expected to improve conditions for over 87,000 egg-laying hens annually while demonstrating how the hospitality sector can drive broader transformation across supply chains.

Award-Winning Industry Leadership

Accor Ambassador Korea achieved complete cage-free egg sourcing across all 30 properties, becoming the first major hotel brand in South Korea to reach full implementation. “Accor is proud to lead by example in Korea’s hospitality industry,” said Vincent LeLay, President at Accor Ambassador Korea. “By completing all eggs sourced from animal welfare eggs across our operation, we believe that caring for animals and the planet is not just part of our values—it enhances the guest experience.”

The remaining six award recipients—Hilton Hotels and Resorts, Marriott International, Four Seasons Hotels, Hyatt Hotels Corporation, BanyanTree Hotels & Resorts, and Avon Hotel—have committed to sourcing 100% cage-free eggs by 2025, with Avon extending their timeline to 2027.

Strong Consumer Support

Korea’s hospitality transformation reflects strong public sentiment. A GMO Research survey found that 87% of Korean consumers believe hens should not be confined in cages, while 82% are willing to pay more for cage-free eggs in restaurants. Korea’s government has also mandated the phase-out of caged egg production within two years.

The sector is also moving in alignment with national policy. The Korean government has mandated the phase-out of number 4 caged egg production, with a legal ban effective within two years. This regulation, aimed at improving food safety and animal welfare, is reshaping sourcing standards across the country’s food industry.

Industry Impact

“The hospitality sector is uniquely positioned to shape food industry standards,” said Segyo Oh, Sustainability Program Lead at Lever Foundation Korea. “By committing to sourcing 100% cage-free eggs, these establishments create ripple effects across supply chains.”

The combined hotel commitments represent significant measurable progress across Korea’s hospitality landscape. These initiatives transform thousands of daily dining experiences while creating demand that supports expanded ethical production infrastructure throughout the region, demonstrating how premium hospitality providers can leverage sustainability initiatives.

“We’re seeing more chefs, F&B directors, and hotel executives making this shift—not just because it’s the ethical choice, but because it reflects their personal values and their guests’ expectations,” added Shaun Anthony, Executive Chef at Four Seasons Seoul.

Cage-free eggs allow hens to roam freely, eliminating confinement in battery systems. This approach improves the nutritional quality of eggs and reduces food safety risks. Research shows salmonella contamination likelihood is reduced by up to 25 times compared to conventional farms.