Growers and Grocers

The San Francisco Chronicle informs us that Wolfgang Puck has banned foie gras in any form from his restaurant menus. Now, this might not seem like that big a deal to many, but his restaurants included foie gras in the spotlight. For example, his San Francisco restaurant Postrio served “Trio of Hudson Valley Foie Gras” appetizer and it was on the Spago menu at the restaurant’s Palo Alto location.

The ban is part of an initiative “to respond to consumer demand for food that’s been raised in ways that consider the health of the animals and the Earth.” As part of this larger goal, Puck’s restaurants will:

[S]top buying eggs from caged chickens and meat from animals raised in crates — including the veal for his signature Wiener Schnitzel, served in all 14 of Puck’s fine-dining restaurants. Seafood will come from certified sustainable fisheries. More organic and local produce is also part of the plan.

This initiative is being carried out throughout Puck’s empire, which includes his large food company, his 82 casual cafes and his packaged foods.

Photo from wolfgangpuck.com]