How do you get teams excited about sustainability? What does it take to build trust with suppliers and drive real change? In this episode, Anil Viswanathan, Vice President and Managing Director of Mondelez Vietnam, joins Elissa Lane to share how Mondelez is making progress on its cage-free egg commitment in Vietnam.

Anil brings his decades of experience and expertise in marketing, sustainability, and leadership to the conversation, offering insights on:

✅ Engaging teams and fostering a culture of sustainability
✅ Building strong partnerships with egg suppliers
✅ Strengthening consumer trust through responsible sourcing

Tune in for a practical discussion on driving corporate sustainability and supporting local farmers in the transition to cage-free eggs.

Join Winda Sukma, a leading voice from Garrya Bianti Yogyakarta, part of the esteemed Banyan Tree Group, as she delves into the transformative cage-free projects spearheaded by the hotel. In this engaging session, Winda will share the inspiring journey of how Garrya Bianti Yogyakarta is working hand-in-hand with Global Food Partners and Universitas Gadjah Mada to champion local women’s cooperatives, enhance animal welfare, and promote sustainable practices in the hospitality industry. Learn how these initiatives are empowering women in the community, creating lasting economic opportunities, and setting new standards for ethical and responsible sourcing. Don’t miss this opportunity to explore the intersection of sustainability, social impact, and innovative solutions for a better future.

Following our recent webinar on Solutions for Cage-free Processed Eggs in India, we received numerous follow-up questions and requests for more details. While many of the companies we work with have successfully sourced cage-free shell eggs in India, finding reliable solutions for cage-free processed eggs remains a challenge.

To address this, we invited Manjunath Marappan, CEO and Co-founder of Happy Hens—one of India’s leading cage-free producers and among the first to achieve certification in the country.

In this insightful discussion, Manjunath shares a producer’s perspective on what it takes for companies to transition to cage-free processed eggs. He walks us through key factors such as volume requirements, buyer commitments, and delivery logistics. Don’t miss this opportunity to hear firsthand how food and hospitality businesses can make the switch to cage-free processed eggs.

In this episode of The Sustainable Table: Business Leaders Talk Welfare, host Elissa Lane sits down with Pak Win, the Deputy Director of Market Transformation for the Roundtable on Sustainable Palm Oil (RSPO) in Indonesia. Pak Win shares his insights and experiences with RSPO's credits program, which has transformed the sustainable palm oil market.

Listeners will gain valuable knowledge on how:

• RSPO credits have enabled companies to meet their sustainability goals and support and incentivise local sustainable farmers
• Global Food Partners' cage-free credits (Impact Incentives) can do the same for companies looking to meet their cage-free egg commitments in Asia

Tune in to gain deep insights into the transformative power of credits programs and learn how they drive sustainability and responsible sourcing in the palm oil and cage-free egg industries. Don't miss Pak Win's valuable lessons and practical advice for businesses committed to responsible sourcing and welfare initiatives.

Tune into our latest China-focused episode featuring two of the country's leading cage-free experts! Join us as we sit down with Michael Han, Vice President of Ovodan China, one of the nation's top egg processing companies, and Lisa Yang, Director of Global Food Partners in China. We address the most frequently asked questions from food and hospitality businesses about:

• The cage-free landscape in China: types of systems, welfare certifications, and national regulations.
• Ovodan's capacity to supply and expand its range of cage-free processed eggs.
• How food businesses can transition to a cage-free processed egg supply chain.
• What to expect in terms of cost.

Don't miss this insightful discussion on cage-free eggs in China!

In this episode, we sit down with Dawn Neo, the Director of Corporate Engagement at Global Food Partners, to delve into the transformative steps companies are taking towards cage-free implementation in Asia. As a trailblazer in this field, Dawn shares her invaluable experience and insights, offering a unique perspective on the evolution and future of the cage-free movement in the region. Join us for an enlightening conversation that uncovers the challenges, successes, and innovative strategies driving this critical change.

We had the pleasure of hosting Jub Nongchanok Stananonth, the General Manager of The Coffee Club Thailand, under Minor Food Group. With restaurants across Thailand, Jub shares how The Coffee Club has been able to transition to cage-free sourcing, and proactively communicate the initiative to guests. She shares effective marketing and communication strategies, tips for food businesses who want to go cage free, and the overwhelming positive feedback from guests. Tune in to learn more about their cage-free journey and how offering cage-free eggs has increased customer satisfaction!

In this episode, we sit down with Richard Tan, the Vice President of Procurement for the Asia-Pacific region (excluding Greater China) at Marriott International. With over 25 years of experience in the hospitality industry, Richard shares his journey, successes, and valuable advice on transitioning to cage free eggs as a hospitality leader in Asia. He recounts eye-opening visits to conventional caged farms, and how seeing the condition of the animals in cages instilled in him a personal conviction to create change and do the right thing.

Richard talks about Marriott's cage-free progress in Asia, and outlines three pivotal actions that have helped him instil supplier confidence. He shares Marriott's goal of achieving 50% cage-free implementation within the next 12 months, and imparts strategic advice for those implementing similar commitments in the hospitality sector.

As the episode concludes, Richard leaves us with a piece of advice that helps keep him grounded: "how you do business is as important as the business that you do," advocating for introspection and purposeful change in the pursuit of a sustainable and humane future.