Delivery trucks arrive at Café 100% locations throughout Tsim Sha Tsui before dawn. Drivers unload crates of eggs—all sourced from cage-free systems. Kitchen staff prep for breakfast service using these same eggs for sandwiches and congee. The scene repeats across nearly 300 Taste of Asia Group restaurants. For the Hong Kong restaurant industry, ethical and sustainable sourcing is no longer a future goal. It’s current practice.

Lever Foundation’s 2025 Hong Kong Restaurant Industry Cage-Free Scorecard reveals that over 60% of major restaurant groups—those operating more than 30 outlets—have committed to transitioning to 100% cage-free eggs. This movement spans more than 1,000 restaurant locations across the city. Nine groups have already completed the switch. Additionally, another 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.

Global Brands Set Implementation Timelines

Major international brands are leading this transformation in ethical and sustainable sourcing. Taste of Asia Group operates nearly 300 restaurants, including Café 100%. Meanwhile, Toridoll Group manages over 300 TamJai Yunnan Mixian outlets. Furthermore, Yum! Brands runs nearly 200 KFC and Pizza Hut locations. All three 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. These companies demonstrate how the Hong Kong restaurant industry can align operational practices with evolving consumer expectations.

The momentum builds from kitchen to kitchen, location to location. Over 1,500 restaurants now source or will source cage-free eggs. Procurement teams restructure supplier relationships. Meanwhile, kitchen staff adapt to handling differences in cage-free products. Guests notice—or don’t notice—that the eggs in their breakfast sandwiches come from better systems. The Hong Kong restaurant industry transforms not through mandates but through commitments that compound.

While progress highlights growing industry focus on food safety, animal welfare, and corporate responsibility, several prominent chains have yet to establish timelines. McDonald’s Hong Kong, Maxim’s Group, and Pacific Coffee remain uncommitted. These gaps present opportunities for further advancement in ethical and sustainable sourcing practices. The question for uncommitted chains becomes less about whether to join and more about when.

“The leadership shown by Hong Kong’s restaurant groups in embracing cage-free egg sourcing is truly commendable,” said Lily Tse, Sustainability Program Director at Lever Foundation. The organization helped develop many of these policies. “This demonstrates a commitment to both animal welfare and evolving consumer expectations. To those restaurant groups that have not yet committed, we invite you to establish time-bound policies and contribute to building a more sustainable and ethical food system in Hong Kong.”