March 22, 2007 – Farm Sanctuary, the nation's leading farm animal shelter and advocacy organization, today thanked Wolfgang Puck for addressing farm animal welfare concerns by taking foie gras and crated veal and pork off his menus. Farm Sanctuary first contacted Wolfgang Puck in 2002 about humane concerns as part of its campaigns to prevent the cruel treatment of farm animals. Wolfgang Puck has removed foie gras from all of the Wolfgang Puck companies' restaurants and is implementing a series of other animal welfare improvements to be completed by the end of 2007.
In a bold move and in recognition of the growing importance of animal welfare to the nation's consumers, Wolfgang Puck is expanding his offerings of animal-free meals, and has developed a comprehensive plan to directly reduce the suffering of the animals who are used for his other menu options.
"Farm Sanctuary is very pleased that Wolfgang Puck has taken such impressive steps in the right direction," said Gene Baur, president of Farm Sanctuary. "We are grateful to see a chef of Wolfgang Puck's stature take steps away from factory farming by eliminating several egregious practices. His statement is consistent with a growing wave of concern over the way farm animals are treated."
Farm Sanctuary first approached Wolfgang Puck nearly five years ago regarding farm animal treatment issues and, more recently, worked with the Humane Society of the United States to help The Wolfgang Puck companies create a plan that addresses a wide range of farm animal and vegetarian issues.
"When a highly respected icon in the food industry takes a bold position like this, it has an impact," said Baur. "Other chefs and establishments should follow in Wolfgang Puck's footsteps." Farm Sanctuary has convinced nearly 1,000 restaurants across the U.S. to sign pledges not to sell foie gras because of humane concerns.
Farm Sanctuary led a campaign in Chicago to ban the sale of foie gras-a campaign that garnered widespread support among humane organizations, businesses and religious leaders. The City Council passed the measure by a 48 to 1 margin and went into effect in August 2006.
About Foie Gras
Foie gras (French for "fatty liver") is produced by force-feeding ducks and geese through a pipe shoved down their throats, causing the birds' livers to expand up to 10 times their normal size. The liver, which becomes diseased, is turned into pate and sold as an expensive appetizer. Force-feeding birds to make foie gras is so cruel that it has been outlawed in more than a dozen countries, as well as in California and Chicago. More information about Farm Sanctuary's No Foie Gras Campaign can be found at www.NoFoieGras.org.
About Crated Veal
More than four million male calves are born to dairy cows every year and approximately 750,000 are sold to the veal industry. Veal calves are taken away from their mothers immediately after birth. They are chained inside 2-foot-wide wooden crates where they cannot turn around, stretch their limbs or even lie down comfortably. The calves are fed a liquid, fiber-free and iron-deficient diet that causes anemia and produces the pale flesh known as "white" veal. This diet causes chronic diarrhea, which these calves are forced to live in under confinement until they are slaughtered around 20 weeks. Most European countries view veal production as so cruel that they have banned the practice altogether. More information about Farm Sanctuary's No Veal Campaign can be found at www.NoVeal.org.
Enviroshop is maintained by dedicated NetSys Interactive Inc. owners & employees who generously contribute their time to maintenance & editing, web design, custom programming, & website hosting for Enviroshop.