What does it really take to turn a cage-free commitment into meaningful change in the retail sector?

In our latest podcast episode, our CEO Elissa speaks with Yuvlinda Susanta, General Manager of Corporate Affairs and Strategic Event Management, and Achmad Achyari, Head of Strategy and Sustainability at PT Lion Super Indo, Indonesia’s leading food retailer.

Super Indo has been partnering with GFP over the past few years to support cage-free implementation, including technical training for their suppliers on best-practice cage-free production.

As Yuvlinda and Achmad explain:
“Meaningful change requires collaboration rather than compliance itself.”

They share practical lessons from Super Indo’s experience. From helping suppliers overcome investment and technical challenges, to building confidence in market demand and making sustainability work within the realities of price-sensitive consumers.

We also discuss:

• The three things that can make cage-free implementation successful within a company
• How to build capability across the supply chang
• Lessons other companies can learn from Super Indo’s journey
• What success could look like five years from now
• And, as always, the best piece of life advice they’ve ever received

In this episode, we speak with Kaye Mercado, President of Kingmerbi Corporation, about the company's journey from conventional cages to cage-free production. As demand from hotels, restaurants, and other food businesses continues to grow in the Philippines, Kingmerbi is investing in higher-welfare egg production to meet the needs of a changing market.

Kaye shares the realities of transitioning a commercial egg farm, the business case for cage-free production, lessons learned along the way, and why corporate commitments are creating new opportunities for Philippine producers. We also discuss Kingmerbi's path toward Certified Humane certification and what it will take to accelerate the country's growing cage-free sector.

In this episode, we talk with Chef Leah Magallanes, Vice President for Sustainability, Quality Assurance, and Food & Beverage at SM Hotels and Conventions Corp. (SMHCC) in the Philippines.

Chef Leah leads the integration of sustainability into business strategy, operations, and guest experience across SMHCC’s nationwide portfolio of hotels and convention centres, including brands such as Taal Vista Hotel, Pico Sands Hotel, Conrad Manila, Radisson Hotel Group properties, SMX, and Lanson. With over a decade in senior leadership and a multidisciplinary background spanning culinary arts, finance, brand management, and operations, she is widely recognised for turning sustainability ambition into practical, scalable action.

In this conversation, we discuss how sustainability in hospitality is evolving and where the industry still has work to do. Chef Leah shares insights from her leadership at SM Hotels, including initiatives such as Tela Tales and Plate for the Planet, and reflects on how she has helped make sustainability more engaging and actionable at the property level.

We also explore SM Hotels’ journey toward cage-free sourcing over the past three years—what it has taken to build internal alignment, overcome implementation challenges, and reduce costs along the way.