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

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Accor Group's Grand Mercure and Mercure hotels have launched "The Egg Creation Challenge 2025" to develop menus using free-range eggs, selecting MVP dishes. These award-winning menus will be offered nationwide from June 1, 2026, promoting sustainable food culture and reducing food loss.

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Accor Group's Grand Mercure and Mercure hotels have launched "The Egg Creation Challenge 2025" to develop menus using free-range eggs, selecting MVP dishes. These award-winning menus will be offered nationwide from June 1, 2026, promoting sustainable food culture and reducing food loss.

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Source: https://prtimes.jp/main/html/rd/p/000000889.000052177.html | Date: Date unavailable

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 utili

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

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