#animal welfare #FOOD MADE GOOD #SRA Japan

FOOD MADE GOOD Animal Welfare Action Campaign

The FOOD MADE GOOD Animal Welfare Action Campaign, organized by the Sustainable Restaurant Association of Japan (SRA Japan) and Animal Welfare Corporate Partners (AWCP), will be held from July 1 to July 31, 2026. This initiative aims to raise awareness about animal welfare by encouraging restaurants, hotels, izakayas, catering services, and school cafeterias across the nation to offer dishes made with cage-free eggs and other animal welfare-friendly egg options.

Background of the Campaign

In recent years, there has been a growing emphasis on environmental impact, sustainability among producers, and the importance of animal welfare in livestock management, particularly in the food and distribution sectors in the West. Japan, one of the leading egg-consuming countries globally with approximately 320 eggs consumed per person annually, has a significant discrepancy in the supply of cage-free eggs, with less than 5% of the market share.

Restaurants play a crucial role in the connection between producers and consumers. By informing customers about the types of eggs used and the reasons for their choices through their culinary offerings, they can greatly influence consumer awareness and behavior. This campaign seeks to highlight this issue, aiming to transform the future of egg consumption into a more favorable one for sustainable practices.

Campaign Details

Encouraging Restaurants to Adjust Menus

During the campaign, participating establishments are encouraged to take the following actions:

1. Menu Modification: Replace conventionally sourced eggs with cage-free options in regular dishes or create special menu items using animal welfare-friendly eggs.
- Eligible Eggs: The campaign recognizes various types of eggs including cage-free eggs, free-range eggs, aviary eggs, organic JAS-certified eggs, and eco-design certified eggs.

2. Awareness Outreach: Restaurants will actively communicate with customers. Efforts will include providing explanations about the dish when served, detailing egg sourcing in menu descriptions, and sharing information through websites and social media. This communication aims to not only change the ingredient but also to convey the message of why these eggs are chosen, prompting consumers to reflect on their food choices.

3. Experience-based Advocacy: Unlike traditional efforts that simply promote buying, this campaign invites consumers to enjoy delicious dishes that embody the philosophy of animal welfare. By showcasing the chefs' expertise and the stories behind procurement practices, restaurants can positively propose sustainable choices while promoting animal welfare.
- Additionally, participating restaurants will automatically qualify for the