Here's some excerpts from an article in his site.
Chef Wolfgang Puck Takes Eating Well to New Level
Benefiting Farm Animals and Customers
Implements “First-of-its-Kind” Humane Farm Animal Treatment Program Aimed at Worst Abuses and Lauded by The Humane Society of the United States (HSUS)
Shifts Other Food Ingredients to All-Natural and USDA Organic
LOS ANGELES (March 22, 2007) – Wolfgang Puck and the Wolfgang Puck Companies announced today they are taking what they are already known for -- creating the most innovative tastes and style in natural, fresh and organic cooking – to a new level with a comprehensive program that formalizes Puck’s healthful culinary philosophy, ‘Wolfgang’s Eating, Loving and Living’ (WELL)™. The new program will affect the culinary standards and methods in all Wolfgang Puck Companies, including 14 fine dining group restaurants, more than 80 Wolfgang Puck Gourmet Express fast-casual restaurants, and 43 catering venues across the nation, where 10 million customers dined in 2006.
Making the announcement, Master Chef Wolfgang Puck said: “Our guests want to know the meals they eat in my restaurants are made with fresh, natural, organic ingredients. They want to know where the produce comes from and how the animals are raised. In short, they want to eat healthy food in good conscience, and they know that we can make healthy taste delicious.”
Puck went on to say, “Our guests are interested in the same environmental issues that have long concerned us -- sustainable farming and fishing, humane treatment of farm animals and reducing the amount of hormones, antibiotics, preservatives and pesticides in the food we eat. Using fresh, seasonal, organic produce and naturally raised animals enhances and sustains the quality of life, and that is what Wolfgang’s Eating, Loving, and Living is all about.”
The Wolfgang Puck Companies’ evolutionary program will include a commitment to sourcing only from purveyors who treat their animals, produce, and the earth in which they grow it well; to better nutrition for children and teaching children about healthy eating; and to providing the public with information on shopping and cooking well.
Raising the Bar on Treating Farm Animals Well
A key initiative of Wolfgang’s all-natural and organic evolution is a comprehensive, first-of-its-kind humane farm animal treatment program created in partnership with the Humane Society of the United States (HSUS) and with advice from Farm Sanctuary. This historic nine-point program aims to stop the worst practices associated with factory farming, and positions the Wolfgang Puck Companies as the first food establishments in full compliance with all of the HSUS’ progressive recommendations. In the next few months, Wolfgang Puck Companies and dining venues will:
1. Only use and serve eggs from cage-free hens not confined to battery cages.
2. Only serve all-natural or organic crate-free pork. Crates prevent pigs from turning around.
3. Only serve all-natural or organic crate-free veal. Crates prevent calves from turning or walking.
4. Only serve certified sustainable seafood
5. Eliminate foie gras from its menus. Force feeding swells ducks’ livers up to 10 times their normal size.
6. Only serve all-natural or organic chicken and turkey meat from farms that are compliant with progressive animal welfare standards.
7. Continue to feature and expand certified organic selections on all menus.
8. Continue to offer and expand vegetarian selections on all menus.
9. Send a letter to suppliers regarding methods of poultry slaughter that involve less suffering.
Chef Puck said, “We want a better standard for living creatures. It’s as simple as that.”Sounds really good. I hope there will be restaurants here in Manila who will do the same. If there will be more demand for organic and healthy food the prices can go down significantly. But let's start with getting organic produce first. So hurry, grab your organics at your nearest organic market now!
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