Seven of Korea’s leading hospitality groups were recognized at the inaugural Sustainable Food Leader Award Ceremony for their commitments to cage-free egg sourcing, with their collective efforts expected to improve conditions for at least 87,000 egg-laying hens annually.
Accor Ambassador Korea received the top Sustainable Food Leader Award for completing its full transition to cage-free eggs across all 30 properties ahead of the group’s 2025 timeline. Six other major hospitality groups — Hilton Hotels and Resorts, Marriott International, Four Seasons Hotels, Hyatt Hotels Corporation, BanyanTree Hotels & Resorts, and Avon Hotel — received Certificates of Recognition for their progress toward sourcing 100% cage-free eggs by the end of 2025.
The ceremony, organized by international NGO Lever Foundation, brought together industry leaders, sustainability advocates, and certification bodies including the Marine Stewardship Council and Aquaculture Stewardship Council.
“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 cage-free 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 and reflects our commitment to a better future.”
Growing consumer demand for better animal welfare
The event highlighted new commitments within Korea’s hospitality sector, including Avon Hotel’s announcement of its goal to transition fully to cage-free eggs by 2027. “We are glad to announce our goal to transition fully to animal welfare eggs by 2027, joining an expanding coalition of hospitality groups prioritizing animal welfare and sustainability,” said Sungbo Shim, Vice President at Avon Hotel.
Consumer sentiment strongly supports these industry shifts. A recent GMO Research survey found that 87% of Korean consumers believe hens should not be confined in cages, while 76% believe companies should switch to animal welfare-certified eggs. Additionally, 82% of respondents indicated willingness to pay more for cage-free eggs in restaurants and supermarkets.
Four Seasons Seoul’s leadership emphasized the practical benefits of the transition. “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,” said Shaun Anthony, Executive Chef at Four Seasons Seoul.
Government policy accelerates industry transformation
Korea’s hospitality sector movements align with national policy changes. The Korean government has mandated the phase-out of caged egg production, with a legal ban taking effect within two years. This regulation, aimed at improving food safety and animal welfare, is reshaping sourcing standards across the country’s food industry.
Cage-free eggs allow hens to roam freely indoors or outdoors, eliminating confinement in small cages where they cannot turn around. Research by the European Food Safety Authority indicates that salmonella contamination likelihood on cage-free egg farms is reduced by up to 25 times compared to conventional operations.
“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% animal welfare eggs, these establishments create ripple effects across supply chains and signal to the public that hospitality can lead in shaping a more compassionate, climate-conscious food system.”
