Wolfgang Puck on His New Policies |
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August 15, 2007
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| ©iStockphoto |
| Wolfgang Puck's "eating well" standards exclude the use of cruel foie gras. |
Last March, celebrity chef Wolfgang Puck announced a
series of new policies for his food empire, including expanded
vegetarian options, the removal of
foie gras, a refusal to use eggs from
caged hens and much more. Five months later, The HSUS interviewed Wolfgang about these changes.
HSUS: What sparked your new animal welfare standards programs for all your operations?
Wolfgang Puck: This year, Spago, my signature Beverly Hills restaurant, turns 25—a reason to cheer! I decided, instead of a Hollywood party, I wanted to celebrate Spago's milestone with the launch of a "legacy" strategy that takes our success to a new level of culinary leadership and social responsibility. We asked The Sharon Patrick Company to help us create our strategy—a straight line from my childhood emphasizing "eating well" with fresh, local, natural and organic food; innovative tastes; superior service; and better treatment of animals. To fashion the program, Sharon sought out Wayne Pacelle and The HSUS as a resource for my ideas and ideals.
Raised on a farm in Austria by my mother, a hotel chef, I am increasingly aware that the way farm animals are treated today is a far cry from the way they used to be. Yes, they were slaughtered, but they at least led decent lives. I firmly believe that any socially responsible strategy to bring better food to our tables needs to address the treatment of animals. We all believe that when consumers learn more about how most farm animals are treated today, they will embrace the idea of "eating well."
HSUS: Do you think other celebrity chefs will follow suit?
Wolfgang Puck: I can only speak for our executive chefs—all of whom are passionate about our "eating well" standards. However, I hope that my announcement will influence the evolution of our industry in how we think about food, and how we treat those we eat. I also know the greater the consumer demand for vegetarian options, the more vegetarian selections will come—a reason why we're expanding our own vegetarian and organic fare. Chefs can be influenced by the desires of their diners because, at the end of the day, we are happiest with satisfied guests! From that point of view, "following suit" is up to all of you!
HSUS: How did you get involved with the Genesis Awards?
Wolfgang Puck: After The HSUS helped me develop our nine-point program, we began talking about the Genesis Awards. I was delighted to sponsor and attend the Awards, as well as cater the pre-awards party with an all-vegetarian feast! Not only will our company sponsor the Genesis Awards for years to come, but we hope that we will be invited to cater the Awards ceremony itself next year.
You can contact Wolfgang Puck to share your thoughts on these issues.
Related Links
Animal Welfare Has a Place at Wolfgang Puck's Table
Turning the Tide for Farm Animals
The HSUS Guide to Vegetarian Eating
A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare
A Brief Guide to Meat and Dairy Labels and Their Relevance to Animal Welfare
