Grand Mercure and Mercure Hotels Promote Sustainable Food Utilization and Food Loss Reduction with Free-Range Egg Menu Development Project

Final judging scene / Upper right: Mercure MVP dish / Lower left: Grand Mercure MVP dish

Accor, one of the world's largest hospitality groups based in Paris, France (Japanese corporation: Minato-ku, Tokyo; Japan Representative Director: Dean Daniels), implemented "The Egg Creation Challenge 2025," a menu development project themed around free-range eggs, in November and December 2025 across its 22 Grand Mercure and Mercure hotels. The MVP (Most Valuable Plate) for each brand has been decided. The award-winning menus will be offered simultaneously at all 22 hotels nationwide from Monday, June 1, 2026, to Tuesday, June 30, 2026.

This initiative is positioned as one of Accor's concrete actions towards realizing a sustainable food culture, including responsible ingredient sourcing and food loss reduction, as part of its globally promoted sustainability strategy. The group is also advancing the abolition and replacement of single-use plastic products in guest room amenities, based on its policy to reduce single-use plastics. Through these efforts, Accor aims to provide environmentally conscious choices to its guests and promote the realization of a more sustainable stay experience.

Project Background (Purpose and Aim)

In recent years, in the food sector, interest has grown not only in the quality and safety of raw materials but also in their production background and sourcing methods. Particularly for eggs, the transition to cage-free (free-range/pasture-raised) is progressing mainly in Europe and the United States (*), and in the hotel industry, the selection of ingredients itself is becoming a matter of value.

Against this background, this project started with the adoption of free-range eggs, with each hotel developing menus under the common theme of "memorable dishes." Beyond mere recipe development, the project aimed to enhance the overall value of the dining experience by considering appearance and storytelling, as well as food loss reduction through effective utilization of ingredients. By horizontally deploying the ingenuity of 22 hotels nationwide, the goal is to maximize brand unity and value provided.

This initiative is a concrete effort to implement Accor's sustainability strategy, including responsible ingredient sourcing, reduction of environmental impact, and coexistence with local communities, in hotel operations across Japan.

(*) Reference: Cage-free hen survey: Remains at the world's lowest 1.48% – Certified NPO Animal Rights Center

https://arcj.org/issues/farm-animals/layer-chicken/cagefreesurvey2025/

Comment from Dean Daniels, Japan Representative Director, Accor

"This initiative concretizes Accor's globally promoted sustainability strategy as a hotel experience in Japan. Starting with free-range eggs as an ingredient, each hotel combined local food culture and stories to create 'memorable dining experiences' while considering the environment and society. Accor will continue to promote responsible ingredient sourcing and food loss reduction, striving to provide sustainable and valuable stay experiences. We sincerely look forward to welcoming everyone to our hotels through this initiative."

Implementation Details

This project involved 22 hotels nationwide and was implemented in stages. In the first round of judging, each hotel devised menus under the theme of "memorable dishes using free-range eggs," comprehensively evaluating feasibility, consistency with brand standards, appearance, and storytelling. Consideration was also given to food loss reduction through effective utilization of ingredients, with 6 hotels advancing to the final judging from the 22.

In the final judging, selected chefs gave presentations and underwent tasting evaluations, assessed from the perspective of completeness assuming deployment across all hotels. As a result, the MVP (Most Valuable Plate) for each brand was decided. The award-winning menus will be offered simultaneously at all 22 hotels nationwide from Monday, June 1, 2026, aiming to enhance the value of the dining experience across brands.

Accor will continue to position the creation of sustainable value through food as one of its important themes, continuously promoting initiatives that consider both the environment and society.

Learn more about Accor's initiatives here: https://all.accor.com/a/ja/sustainability.html

Final judging (presentation) scene
Final judging (tasting) scene

Final judging (tasting) scene
Final judging (tasting) scene

Final judging scene
MVP decision scene

Award-winning Hotel / Dish Introduction (Grand Mercure)

Grand Mercure Minamiboso Resort & Spa

Chef: Isao Nakata

Dish Name: Basque-style Omelet

Concept:
Starting with free-range eggs
Keywords: