Celebrity chef Wolfgang Puck, owner of 14 fine-dining restaurants, more
than 80 fast-casual eateries and 43 catering venues, announced that he will
no longer serve foie gras, will use only eggs from hens that have lived
cage-free; veal from roaming calves; and lobsters that have been removed
from their ocean traps quickly to avoid crowded holding tanks.
Any step toward alleviating animal suffering is commendable. As more
consumers voice their discontent about the way God's animals are raised for
food, people involved in the food industry are forced to make decisions to
meet customers' demands.
Read more at Animal Issues