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Grand Mercure & Mercure Hotels: A Sustainable Culinary Initiative

In an earnest effort to promote sustainable food practices and reduce food waste, Grand Mercure and Mercure Hotels in Japan, part of the global hospitality giant Accor, are set to introduce an innovative culinary project themed around free-range eggs. The initiative, dubbed The Egg Creation Challenge 2025, will take place in November and December of 2025, culminating in the determination of each brand's Most Valuable Plate (MVP). From June 1 to June 30, 2026, an exciting new menu brought forth from this culinary contest will be available across 22 hotels nationwide.

This initiative forms a crucial part of Accor's global sustainability strategy, aimed at fostering a responsible food culture through mindful sourcing of ingredients and minimizing food waste. Additionally, the hotel group is progressively replacing disposable plastic products in their guest room amenities, striving to provide eco-friendly options to guests while enhancing their sustainable hospitality experience.

Context and Purpose of the Project

In recent years, there has been a growing interest in not only the quality and safety of food but also its production background and sourcing methods. Particularly with eggs, the trend towards cage-free alternatives has gained traction mainly in Europe and the United States, signaling a shift in consumer values within the hospitality industry.

In light of this, the Egg Creation Challenge is designed to leverage free-range eggs as a starting point, with the overarching theme of creating memorable dishes. Each hotel involved will craft menus that not only highlight aesthetic appeal and storytelling but also take into account the efficient use of ingredients to combat food waste. This cross-collaboration among the 22 participating hotels aims to enhance the collective brand identity and maximize the value provided to guests.

Accor's Commitment to Sustainability

Dean Daniels, Accor's representative in Japan, remarked on the commitment of the project. He stated that this challenge embodies the combination of local culinary storytelling with a focus on sustainability, seeking to create unforgettable dining experiences with free-range eggs at the center. Accor's ongoing efforts in responsible sourcing and food waste reduction are pivotal to delivering valuable and sustainable hospitality experiences.

Implementation Details

The project will see the contribution of 22 hotels, executing a multi-phase search for innovative dishes featuring free-range eggs. During the initial evaluation, participating hotels will propose menus focusing on memorable culinary experiences, assessing feasibility, alignment with brand standards, and overall presentation. Furthermore, the initiative emphasizes the effective use of ingredients to minimize food waste. From this competitive field, six hotels will advance to the final round.

In the final assessment, selected chefs will present their dishes, which will undergo a taste test to determine their readiness for national rollout. The champions of this culinary competition will be honored as Most Valuable Plates, which will be available for guests starting June 1, 2026. This initiative is aimed at enhancing the food experience across the brands and maximizing value for guests.

For more information on Accor's sustainability initiatives, visit Accor Sustainability.

Featured Winning Dishes

Grand Mercure South Boso Resort & Spa will unveil a Basque Omelette, conceptualized by Chef Isao Nakata, which integrates regional ingredients and cultural influences to create a dish aimed at evoking memorable dining experiences. Using produce from the Basque region, along with locally sourced vegetables and fermented ingredients like soy sauce and miso, this omelette promises depth and seasonal vibrancy.

At the Mercure Toyama Tonami Resort & Spa, Chef Mitsushi Gen presents a dish known as Free-Range Egg and Megisu Ball, offering a fusion of the local white fish and sustainable eggs, thereby creating an innovative new egg dish enriched with the flavors of Toyama.

The initiative will be operational during breakfast hours from 7:00 AM to 9:30 AM and dinner services from 5:30 PM to 9:00 PM throughout June 2026. Reservations based on food-inclusive packages will be necessary as part of the offering. Accor continues to view value creation through food as an important theme, intending to execute socially and environmentally conscious initiatives consistently.

Participating Hotels

A detailed list of participating hotels includes: Grand Mercure Sapporo Odori Park, Grand Mercure Nasushiobara Resort & Spa, Mercure Toyama Tonami Resort & Spa, among others—each dedicated to showcasing their unique local history and flavors through the lens of sustainability.

Emphasizing a philosophy of enriching local attractions through quality experiences, Grand Mercure and Mercure Hotels stand ready to redefine delicious authenticity in Japan. Whether through dynamic menus or sustainability efforts, guests can expect engaging stories behind every dish—one that respects local cultures while enhancing collective dining experiences.