Celebrity gourmet chef Wolfgang Puck has taken a stand recently, declaring that he will no longer serve foie gras in any of his restaurants.

In fact, Puck has launched an initiative to bar any animal cruelty whatsoever from his extensive multi-million dollar restaurant empire.

All ethically dubious food items are to be removed from the menus. Only certified, sustainable seafood and organic chicken and turkey will feature. Absolutely no foie gras (made from force-feeding geese) will be served and no pork or calves that were kept in crates will be on the menu.

‘We use organic vegetables already. We want to use humanely treated animals, and we want to be responsible citizens’, says Puck.

After many years of animal groups rallying against Puck’s restaurants, it seems he has finally caved and voiced his future intentions with the glowing approval of previous adversaries, the Humane Society of the United States and animal advocacy group, Farm Sanctuary.

Using naturally raised veal, pork and chicken will now cost more for the restaurant-goer but has the added benefit of tasting better.