Singapore’s hospitality sector is emerging as one of Asia-Pacific’s most progressive markets for sustainable egg sourcing, with 63% of leading hotel groups now pledging to source only cage-free eggs for their food operations, according to a comprehensive assessment released April 29 by international NGO Lever Foundation.
The 2026 Singapore Hospitality Industry Cage-Free Egg Scorecard evaluated the largest hotel groups operating in Singapore, finding that nearly two-thirds have committed to cage-free transitions addressing animal welfare and food safety considerations. The assessment uses a four-tier scale: A for 100% global implementation, B for a global cage-free egg policy with timeline, C for Singapore-specific policy, and F for no policy.
“The widespread adoption of cage-free egg commitments across Singapore’s hospitality sector demonstrates the industry’s recognition of animal welfare, food safety, and sustainability as critical business imperatives,” said Vilosha Sivaraman, sustainability regional director at Lever Foundation. “With nearly two-thirds of hotel groups already committed to cage-free transitions, we’re witnessing a meaningful transformation in how the sector approaches responsible sourcing.”
Leading performers and policy landscape
Capella Hotels & Resorts earned an A rating for completing its transition to 100% cage-free egg sourcing across all global operations. The luxury hotel group achieved full implementation ahead of peers, establishing a benchmark for the hospitality sector.
An additional 17 hotel groups have set global cage-free egg policies that will be fully implemented in coming years, earning B ratings. These include Singapore-based brands The Ascott Limited and COMO Hotels and Resorts, alongside regional and international operators including Dorsett, Marriott, Hilton, InterContinental Hotels Group, Hyatt, Accor, Mandarin Oriental, and Wyndham.
Shangri-La Singapore received a C rating for pledging to transition to 100% cage-free egg sourcing across its Singapore properties. The Singapore-specific commitment represents progress while falling short of global policy scope achieved by B-rated competitors.
However, 11 hotel groups representing 37% of those evaluated have not adopted cage-free egg policies, receiving F ratings. These include Pan Pacific Hotels and Resorts, Frasers Hospitality, Far East Hospitality, Dusit International, Amara Singapore, Carlton Hotel Singapore, and Park Hotel Group.
“With the strong momentum built across Singapore’s hospitality sector, those groups without a cage-free egg policy are well-positioned to catch up with industry leaders and demonstrate their commitment to food safety and animal welfare,” Sivaraman said. “Lever Foundation is committed to providing guidance and resources to help Singapore hotel groups develop policies that work for their business while advancing animal welfare and food safety.”
Welfare and food safety considerations
Cage-free eggs are laid by hens who can move around freely in barn or free-range systems and engage in natural behaviors including feeding, laying, resting, dust-bathing, nesting, and flying. Conventional cage systems restrict hen movement and prevent expression of natural behaviors, raising animal welfare concerns that have driven policy changes across multiple markets.
Dozens of peer-reviewed scientific studies have found that hens raised outside cages produce eggs with greater food safety characteristics, higher nutritional value, and improved quality compared to caged production systems. Food safety advantages stem from reduced disease transmission risks in cage-free environments where hens have more space and improved air quality.
Cage-free systems reduce concentrated ammonia levels, provide enhanced ventilation, and enable better hygiene management compared to conventional battery cages where high stocking densities and wire flooring create conditions conducive to bacterial contamination and disease spread.
Consumer preferences driving policy adoption
A 2024 national survey by GMO Research found that 83% of Singaporean consumers believe food companies should source eggs exclusively from cage-free farms, with 69% more inclined to support brands making this commitment.
Consumer awareness of production system differences has increased alongside broader interest in food sourcing transparency, animal welfare standards, and corporate sustainability practices. Hotels face direct consumer feedback through guest surveys, online reviews, and social media commentary, making food sourcing decisions increasingly visible to customers evaluating hospitality options.
An increasing number of consumers are choosing to exclude eggs from their diets entirely as the most direct approach to supporting laying hen welfare, reflecting growing awareness of animal welfare issues across all production systems including cage-free environments.
Singapore’s 63% commitment rate positions the market as a leader within Asia-Pacific, where some cage-free transitions have progressed more slowly than in North America and Europe. Regional hospitality operators have faced challenges including limited cage-free egg supply infrastructure, price premiums for cage-free products, and varied consumer awareness levels across markets.
