Animal Welfare Has a Place at Wolfgang Puck’s Table

March 22, 2007

	©Wolfgang Puck
	The famous chef is putting innovative measures for animal welfare on the table.

Renowned as a leader in gourmet cuisine, Wolfgang Puck has implemented a historic animal welfare program that's the first of its kind.

Working with The HSUS and Farm Sanctuary, Wolfgang Puck developed a nine-point program for all operations, which includes an immediate end to the use of foie gras, more delicious vegetarian and organic options, and higher standards for animals used for his menus.

"The HSUS commends Wolfgang Puck, his chefs and his entire executive team for their ushering in of these historic animal welfare reforms. This voluntary program—the most far-reaching and comprehensive we have yet seen in the restaurant industry—will improve the lives of countless farm animals," said Wayne Pacelle, president and CEO of The HSUS. "Wolfgang Puck's policies send a strong message to the agribusiness industry that it needs to start phasing out its most abusive practices."

Catering to Animal Advocates Wolfgang Puck will cater an all-vegetarian meal for a party in Beverly Hills on Friday, March 23, 2007, to kick off the 2007 Genesis Awards.

Master chef and company owner Wolfgang Puck said, "I have regularly spent weekends at my local farmers markets and farms, getting to know my vendors, their animals and their animal treatment programs. As my companies have grown much bigger, we must now develop formal policies to maintain our exacting standards. I want to be certain that only animals who are able to freely engage in natural behaviors are used to provide the products for our tables. If consumers could see how abused these animals can be, they would demand change."

Wolfgang Puck's landmark program is a significant step toward curbing many of the worst cruelties associated with factory farming. These new policies cover all Wolfgang Puck lines of business including fine dining restaurants, express franchises, catering and events, and consumer products.

The nine points, which will be fully implemented by the end of 2007, are:

1. Wolfgang Puck has now eliminated foie gras from the menu of all of its dining establishments. Foie gras is produced by force-feeding ducks or geese to the point where their livers swell up to 10 times their normal size.

2. Wolfgang Puck will not use eggs from laying hens confined in battery cages. Caged laying hens are kept in such restrictive conditions that they cannot even spread their wings.

3. Wolfgang Puck will not serve pork from producers who confine breeding sows in gestation crates. These cruel devices restrict animals from even turning around or performing many of their other natural behaviors for nearly their entire lives.

4. Wolfgang Puck will not serve veal from producers that confine their calves in individual veal crates. This inhumane intensive confinement practice prevents calves from even turning around or walking, for months on end.

5. Wolfgang Puck will feature delicious vegetarian options on its menus, as many consumers who want to eat well and humanely look for these selections.

6. Wolfgang Puck will feature Certified Organic selections on its menus, as many consumers concerned for their environment and health look for these options.

7. Wolfgang Puck will send a letter to the companies' chicken and turkey meat suppliers indicating the company's interest in Controlled Atmosphere Killing, a slaughter method involving dramatically less suffering than typical methods.  
   
   

8. Wolfgang Puck will only serve chicken and turkey meat from farms that are third-party-audited for compliance with progressive animal welfare standards.

9. Wolfgang Puck will only serve certified sustainable seafood.

What You Can Do

Please thank Wolfgang Puck for raising the bar on farm animal treatment and reducing these animals' suffering. 

Related Links

The HSUS's Campaign to Ban Battery Cages

Force-Fed Abuse

Think Outside the Crate Campaign

Help Secure Basic Protection for Billions of Birds: Sign the Petition for Poultry

The HSUS Guide to Vegetarian Eating