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The commitments cover 11,277 locations—equivalent to 78 percent of all chain restaurant sites nationwide—the highest concentration of cage-free pledges in Asia.
The shift signals that sustainability and animal welfare are becoming core business standards rather than niche advocacy issues, Lever Foundation said in a statement.
Of the 67 leading restaurant brands evaluated, 47 chains have pledged to fully transition to cage-free eggs.
The total includes brands that have already completed the shift, such as Nanyang and Peri-Peri, as well as industry heavyweights that have set timelines to achieve 100 percent cage-free sourcing in the coming years.
Filipino household names—including Jollibee, Max’s, Chowking, Mang Inasal, Red Ribbon, Greenwich, and Shakey’s—have made public commitments. They are joined by global giants operating locally, such as KFC, Dunkin’, Pizza Hut, Subway, and Burger King.
“The Philippines restaurant industry has demonstrated remarkable leadership in adopting cage-free egg policies,” said Robyn Del Rosario, sustainability program lead at Lever Foundation, an international NGO that worked with domestic and international restaurant groups in crafting their policies.
“With 70 percent of major restaurant brands—representing 78% of chain restaurant locations across the country—already committed to cage-free egg sourcing, we’re witnessing the sector’s recognition that animal welfare, food safety, and sustainability are essential business priorities,” Del Rosario added.
By the numbers
Momentum accelerated sharply over the past year, with three major restaurant groups setting cage-free policies covering a combined 2,140 locations.
These include 333 Foods (BreadTalk, Nanyang, Banana Leaf), Max’s Group (Pancake House, Yellow Cab), and Century Pacific Food Inc. (Shakey’s, Potato Corner, Peri-Peri).
The big picture
Cage-free systems allow hens to move freely in indoor barn environments and engage in natural behaviors such as nesting, perching, dust-bathing, and short flights. In contrast, conventional battery cage systems confine hens to spaces smaller than a sheet of paper for their entire lives.
Advocates argue that the transition is not only about animal welfare but also food quality and safety.
Dozens of peer-reviewed scientific studies have found that eggs produced outside cage systems show improved food safety profiles, higher nutritional value, and better overall quality metrics.
The Philippine government signaled institutional support for the shift in 2020, when the Bureau of Agriculture and Fisheries Standards introduced comprehensive animal welfare guidelines for cage-free egg production.
Meanwhile, consumer preferences are evolving. An increasing number of diners are opting for plant-based alternatives or reducing egg consumption altogether, adding market pressure on restaurants to adopt more sustainable sourcing practices.
However, not all industry players have made the switch. Twenty of the country’s leading chain restaurant brands still serve caged eggs without setting a timeline for transition.
The 2025 scorecard evaluates companies using a four-tier grading system:
What’s next
Lever Foundation says it plans to work with remaining holdouts to accelerate adoption and share best practices from early movers.
“The transformation we’re seeing is remarkable, and we’re eager to collaborate with the remaining companies and share the learnings from industry leaders who’ve already made successful commitments,” Del Rosario said.
“The path forward is clear, and we’re confident more brands will catch up with this industry-wide shift in the year ahead. Cage-free sourcing is not just a more ethical choice—it’s becoming the baseline expectation from consumers and the competitive standard in the Philippines.” —Ed: Corrie S. Narisma
