by lynn
Categories: Animals, Eats, People.

In March, chef Wolfgang Puck announced his decision to turn cruelty-free, which was applauded by many people. In the latest issue of Newsweek, he talks about the importance of treating animals right and makes some interesting points as well. He says,

“I’m just trying to be more accountable to myself, my customers and to those who are farming responsibly. And if it means being nicer to animals along the way, well, that’s a big bonus. Why shouldn’t cows and pigs feel sunlight on their backs, grass under their feet? Fish shouldn’t be jammed into tanks too full for them to even think about swimming. They should be able to exercise their muscles and feel a current. Yes, they’ll be killed for food—but until then, they should have a nice stay on Earth.”

It’s great that someone like him is really making an effort to provide organic food for everyone, and another great thing is he’s also pledging to use environmentally-friendly recyclable containers in his restaurant. He’s making big changes in the way he does business and we’re looking forward to more green news on him in the future.

  • Dana

    Its great he’s made so many changes, especially dropping veal and foie gras, but I wouldn’t exactly call his menu “cruelty-free” if he’s still serving meat. Just “more humane.”