> ## Content Index
> Fetch the complete content index at: https://www.smdp.com/llms.txt
> Use this file to discover other available public pages before exploring further.

# Puck stands up for the defenseless little piggies
- URL: https://www.smdp.com/puck-stands-up-for-the-defenseless-little-piggies/
- Published: 2007-03-23T15:00:00.000Z
- Updated: 2026-10-24T00:17:39.000Z
- Author: Kevin Herrera
- Tags: Business, Main St, #archive-import

MAIN STREET The next time you dine at Chinois on Main or any other restaurant owned by world-famous chef Wolfgang Puck, you may notice some slight changes on the menu, starting with the absence of foie gras.

Puck’s decision to never again serve foie gras at his restaurants is part of an animal welfare program that is said to be the first of its kind in the food service industry.

Foie gras is produced by force-feeding ducks or geese to the point where their livers swell up to 10 times their normal size.

The nine-point program aimed at raising the bar on farm animal treatment and curing many of the worst cruelties associated with factory farming also includes a ban on all eggs from hens confined in battery cages, any pork from producers who confine breeding sows in gestation cages, and veal produced by those who lock calves in individuals crates, preventing them from turning around or walking for months at a time.

“I have regularly spent weekends at my local farmers’ markets and farms, getting to know my vendors, their animals and their animal treatment programs,” Puck said. “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.”

These new standards cover all Wolfgang Puck lines of business, including fine dining group restaurants, express franchises, catering and events, and consumer products.

“The Humane Society of the United States commends Wolfgang Puck, his chefs, and his entire executive team for their ushering in of these historic animal welfare reforms,” said Wayne Pacelle, president of the Humane Society. “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.

“Wolfgang Puck’s policies send a strong message to the agribusiness industry that it needs to start phasing out its most abusive practices.”

The program, created in conjunction with HSUS and Farm Sanctuary, will be fully implemented for all Wolfgang Puck companies, starting with the 14 fine dining restaurants, by the end of 2007.

In addition to the ban on foie gras, Puck has pledged to serve more organic foods and sustainable seafood, along with more vegetarian options.

At Chinois on Main, general manger and partner Bella Lantsman said the restaurant stopped selling foie gras several months ago and has been offering more organic selections for customers.

“We are trying to contact all of our providers to make sure they are complying with our requests,” Lantsman said. “We always try to use the best local ingredients, and we support bringing animal welfare to the table.”

*Originally published in the Santa Monica Daily Press print edition on March 23, 2007.* [Read the original PDF.](https://s3.us-east-1.amazonaws.com/smdp%5Fbackissues/032307.pdf?ref=smdp.com)