On a quest to ban the promotion of restaurants that serve tortured animals, PETA is calling on the well-known restaurant rating manual, Michelin Guides, to request that they stop awarding stars to restaurants that serve foie gras or shark fin soup. Just hearing about the abuse these animals go through so they can make it to our plates is disturbing.
In a press release, PETA Executive Vice President, Tracy Reiman, said:
Eating the body parts of animals who were tortured can hardly be considered fine dining. Instead of rewarding restaurants that serve these hideous products, Michelin should disqualify them from its ratings.
It’s something most people probably don’t think about when eating these foods, but it’s important to know what really happens to these animals before they make it to your table. Sharks are stripped of their fins and then thrown back in the water, unable to swim. Meanwhile, to produce foie gras, ducks and geese are force-fed to extremes, which some consider cruel.
In a letter to the CEO of Michelin, campaigns director, Lindsay Rajt wants them to disqualify restaurants from being rated if either item is on the menu. She wrote:
Foie gras is made by force-feeding ducks and geese such enormous amounts of grain and fat that their livers become diseased and engorged. People around the world are increasingly associating foie gras with extreme cruelty to animals.
She goes on to say that effective this summer, California has banned the sale and production of foie gras and the force-feeding has been outlawed in more than a dozen countries. In addition, popular chefs like Wolfgang Puck and Charlie Trotter have removed foie gras from their menus because of the inherent cruelty these animals suffer.
Rajt goes on to write:
To meet demand for shark fin soup, fishers often cut the animals’ fins off while they are still alive and dump them back into the water to slowly bleed or suffocate to death. In October, California’s governor signed a bill banning the sale, trade, and possession of shark fins to protect the world’s dwindling shark population. California is the fourth state in the U.S. to ban shark fin imports–Hawaii, Oregon, and Washington have already done so.
Good work, PETA, in bringing light to these issues. It’s time that restaurants took more responsibility for the food that they serve and using only products that come from animals who are treated humanely.
Tell us what you think. Will you stop eating shark fin soup and foie gras?