Chef Wolfgang Puck Takes Eating Well to New Level
Benefiting Farm Animals and Customers
|By joining with Wolfgang Puck in a marketing and public relations campaign, are the animal organizations not transferring some of their credibility as animal protectors to Puck and his new product line?
WOLFGANGPUCK.COM Mar 2007 3/22/2007
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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."
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
4. Only serve certified sustainable seafood
5. Eliminate foie gras from its menus. Force feeding swells ducks' livers up to 10 times their
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."
In discussing his new program's commitment to eating well, Wolfgang Puck said "I am concerned
about the increase in diseases such as diabetes and obesity in our children. I believe we have a
responsibility to teach young kids not only about nutrition, but about where food comes from, and
provide them with healthy food they like to eat. Providing children with healthier foods that are
free of hormones, antibiotics, preservatives and pesticides is truly a step in the right direction to
ensure the wellness of further generations."
The Wolfgang Puck Companies, in partnership with the Las Vegas Clark County School District,
are initiating a program to better understand the needs of children and their taste and menu
preferences when it comes to affordable, fresh, all-natural, organic dishes. The program is expected
to result in more attractive and healthier school menus, as well as better sourcing standards for
Clark County students and other interested school districts across the country.
The Wolfgang Puck Companies will use its television activities, newspaper columns, book
publications, media partnerships and collateral to educate and provide "how to" information on
using fresh, natural, organic and humanely treated ingredients and making healthy taste delicious --
simply and affordably. Wolfgang Puck merchandising programs will further support the customer's
ability to get involved with the brand philosophy.
"Taken as a whole, these activities underscore what our company stands for," said Joe
Essa, Executive Vice President of Wolfgang Puck Worldwide, Inc. "We passionately believe that a
meal offering the most healthful food that reflects the humane treatment of animals and respect for
the earth, the most innovative and delicious tastes, served with genuine hospitality, provides our
customers with the very best in eating and dining WELL with Wolfgang's Eat, Love and Live.