Et Tu, Wolfgang? Some chefs battle growing humane farming trend

AND eggs from battery-caged hens.

AND all animals not allowed to "freely engage in natural behaviors."

P.S. He renounced seafood that wasn't certified sustainable, too.

"It's time to usher in a new era of animal treatment," said Puck simply. He didn't need to add two wrongs don't make a right.

Wolfgang's Eating, Loving and Living (WELL) program will affect almost 100 restaurants and 10 million served by his 43 catering venues.

But it will make life harder for chefs still attached to cruel entrees.

Because like labeling milk rBGH-free or eggs cage-free, the WELL program shows it's economically possible to be more humane--and puts the onus on those who aren't.

The initiative may even spawn a backlash group like Chicago Chefs for Choice which sprung up last year to fight Chicago's foie gras ban.

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