Hong Kong’s restaurant industry is experiencing a significant shift toward more ethical and sustainable sourcing practices. According to Lever Foundation’s newly released 2025 Hong Kong Restaurant Industry Cage-Free Scorecard, over 60% of major restaurant groups—defined as those operating more than 30 outlets—have now committed to transitioning to sourcing 100% cage-free eggs.

This movement spans more than 1,000 restaurant locations across the city, with nine groups having already completed the switch. An additional 7% of leading chains are actively developing similar policies. In total, 71% of Hong Kong’s top restaurant groups are now either committed to or pursuing cage-free sourcing, covering over 1,500 locations.

Major global brands leading this transformation include Taste of Asia Group (nearly 300 restaurants, including Café 100%), Toridoll Group (over 300 TamJai Yunnan Mixian outlets), and Yum! Brands (nearly 200 KFC and Pizza Hut locations), all of which have set clear timelines for eliminating caged eggs from their supply chains worldwide. Other notable participants include Lai Sun Dining, Pirata Group, and international brands like Pret a Manger and Outback Steakhouse.

“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,” said Lily Tse, Sustainability Program Director at Lever Foundation, which helped develop many of these policies. “To those restaurant groups that have not yet made a commitment, we invite you to establish time-bound policies and contribute to building a more sustainable and ethical food system in Hong Kong.”

While this progress highlights growing industry focus on food safety, animal welfare, and corporate responsibility, several prominent chains—including McDonald’s Hong Kong, Maxim’s Group, and Pacific Coffee—have yet to establish timelines for transitioning away from caged eggs, presenting opportunities for further advancement.