In a landmark advancement for China’s food industry, health-focused chain Wagas and hotpot giant Steel Pipe Factory Xiaojungan Hot Pot Skewers have announced cage-free commitments, developed through collaboration with Lever China. These pledges mark significant progress in ethical protein sourcing, addressing both eggs and poultry meat for the first time in China’s restaurant sector.

Wagas, a pioneer in healthy casual dining, has committed to sourcing 100% cage-free eggs across all 350+ locations by 2030. The policy covers its entire brand portfolio, including Baker & Spice, Lokal, and Funk & Kale, making it the first major health-conscious restaurant group in China to adopt such a comprehensive standard.

“Our core philosophy at Wagas has always centered on using top-quality ingredients to provide high-quality healthy food and beverages that empower consumers to live the ‘Wagas Style’, through balanced nutrition and positive lifestyle choices,” said Angela Zhang at Wagas Group. “Our commitment to 100% cage-free eggs by 2030 is a natural extension of our brand values, enhancing both the nutritional and ethical quality of our offerings while setting a new standard for the industry.”

Steel Pipe Factory Xiaojungan Hot Pot Skewers has made history as China’s first hotpot chain to commit to 100% cage-free chicken by 2035, alongside a pledge to eliminate caged eggs by 2030. With over 1,000 outlets across seven countries, the chain’s policy will spare approximately 2 million broiler chickens and tens of thousands of egg-laying hens from confined conditions annually.

Together, these commitments reflect a broader shift in China’s food sector toward ethical sourcing practices. “Wagas and Steel Pipe Factory are proving that ethical sourcing is not just a global trend but a viable business strategy in China,” said Bing Lam of Lever China. “As consumers become more conscious of food origins, brands that lead on sustainability will gain a competitive edge.”

With Wagas targeting 100% cage-free eggs and Steel Pipe Factory addressing both eggs and chicken meat, these policies could inspire wider adoption across Asia’s restaurant industry—transforming supply chains and raising the bar for corporate responsibility throughout the region.