Meat Your Menu | Civil Eats

Meat Your Menu

In a move to help consumers make more informed choices when choosing to eat humanely sourced animal products, the World Society for the Protection of Animals (WSPA) developed and launched the very first restaurant database. The resource identifies 150 restaurants in 15 U.S. cities that offer products and menu items created by methods that benefit animal welfare, human health, and the environment. The free database includes 11 Bay Area restaurants and others in: Atlanta, Boston, Charleston, Chicago, Cleveland, Dallas, Los Angeles, Minneapolis, New York, Philadelphia, Portland, San Diego, Seattle, and Washington, DC.

Sharyana Prasad who works as the Program Officer for the U.S. office of the WSPA, which is based in Boston, says the on-line tool started as a response to polls regarding the way American’s think about farm animals. “A large majority think it’s important [to be conscious and compassionate about what they eat] but don’t know how to find humane products. We want to fill the void and bring information to consumers to make it easy to switch to humane foods.”

The database took six-months to create and involved an “intensive look into 15 top cities which represent a geographical spread of metropolitan cities which may also be popular tourist destinations,” said Prasad. “Our staff and consultants looked at products on the menus and talked to the farms and ranches directly to verify. We also spoke with someone at the restaurant, either the chef or the owner, to get their perspective.”

The San Francisco restaurants included in the database are: A16, Acme Chop House, Aziza, Bar Tartine, Delfina, Magnolia Pub and Brewery and Perbacco Ristorante and Bar.

“I can’t source any other way,” says Dave McLean, owner of Magnolia Pub and Brewery. “No one wants to be responsible for being cruel or unjust. I don’t eat that way at home and when I go out I want the same. That’s just being a good person 101.”

“If you believe in putting the right things on your menu, it just requires a little research,” says Thom Fox, Acme Chophouse’s Executive Chef. “This is not only the wave of the future, it’s the wave of the now.”

In addition to the restaurant database, the Eat Humane website also features a Grocery Store Database for those who prefer to cook at home. It’s designed to help eaters find the best brands of humanely labeled foods available at the local grocery store. Some brands include Applegate Farms (available at Trader Joe’s) and Cyd’s Nest Fresh eggs (available at Safeway). The list includes products in the following categories: dairy, eggs, processed meat (includes products like burgers, hot dogs and sausage) and unprocessed meat (includes cuts of chicken, beef and pork) and is relatively comprehensive, listing choices in order of Best, Better and Good.

The website also features helpful tips and useful information to encourage people to eat less meat and supportive resources for those who choose to eat in line with their values. While some food labels indicate a meaningful animal care standard, there is no agency charged with verifying that participating farmers comply with the standards. And, in other cases though compliance is verified, the standards address only what is considered a limited definition of animal care and handling. According to the Eat Humane website “Animal welfare organizations in the U.S. have recently developed comprehensive humane standards that are verified, but products from these programs are not widely available yet.”

To make the process of finding humane food labels easier to understand, the WSPA has indicated the following as guidelines.

We’ll bring the news to you.

Get the weekly Civil Eats newsletter, delivered to your inbox.

Their “A GOOD start” category is defined as “indicate a meaningful animal welfare standard but the standard covers only one aspect of animal care and compliance with the standard is not verified by a third party” includes foods labeled: “Cage free” (for eggs),
“Free range” (for eggs, chicken, goose, duck and turkey)
and “Grass fed” (for dairy, beef and lamb).

Their “Even BETTER” category is defined as “a higher level of animal welfare because the standards are more meaningful than those for the Good Start labels, but the standards are either not verified by a third party or cover only a limited aspect of animal care. Included here are labels such as
“Free range” (for beef, bison, pork and lamb),
“Pasture raised” (for dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb and pork) and
“USDA Organic” (for dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb and pork).

And, finally, their “The BEST options” include “Certified Humane” (for dairy, eggs, chicken, turkey, beef, lamb and pork), 
“American Humane Certified” (dairy, eggs, chicken, turkey, beef, lamb, pork) 
“Animal Welfare Approved” (dairy, eggs, chicken, turkey, duck, goose, beef, lamb, pork, rabbit) are defined as “covering multiple aspects of animal care and compliance with the standards is verified by an independent third party.”

“There are so many different labels that have some reference to humane, but people aren’t so sure which to choose,” says Prasad. “We want to encourage consumers to start with the ‘good.’ If people want to do a little more, go for the ‘best’ options.”

The WSPA has been in the U.S. for 25 years and was formed after the 1981 merger of the International Society for the Protection of Animals and the World Federation for the Protection of Animals. Based in London, the organization has offices in 18 regions around the world and works primarily in developing countries. They are the largest alliance of animal protection groups in the world with over 1,000 participating organizations in over 150 countries. Their main goal is to alleviate animal suffering and they tend to address issues that other organizations won’t touch – “like bear bating,” says Prasad. In the U.S., their primary issue is factory farming.

Of course, the WSPA is looking to add more restaurants to their database. If you are aware of any additional restaurants that serve humanely raised meat or dairy products, please send them their information at

Thank you for being a loyal reader.

We rely on you. Become a member today to read unlimited stories.

A shorter version of this article was printed in the Winter 2010 edition of Edible San Francisco

Jen Dalton is the editor of the Local Eats series, which features how cities all over the United States are rebuilding local food systems from the ground up and conducts interviews for our Faces & Visions of the Food Movement series.  Jen co-produces Kitchen Table Talks, a local food forum in San Francisco and heads up Kitchen Table Consulting which provides strategy and communications services to promote and support sustainable businesses, local economies and good food. Jen is also serves as the Cheese Chair of the Good Food Awards and was the Programs Director for Slow Food Nation '08. Read more >

Like the story?
Join the conversation.

  1. t
    please explain to me how it is humane to slaughter an animal in the prime of its life. humane is putting an animal down from injury or illness when it is in pain and there is no hope for recovery.
  2. While I applaud the WSPA for doing this, they are hardly the first. We have maintained a Seattle-focused list for the past EIGHT months and are just a week away from launching our Bay Area list.

    That said, I'm glad that more and more organizations are doing this sort of thing.

    Our Seattle based list is here.
  3. Sharon McEachern
    I certainly hope that the World Society for the Protection of Animals develops such databases in Europe. I guess the restaurants are judged on whether their meat suppliers treat animals humanely while they fatten them up for slaughter and then on how they actually kill them -- not on whether the restaurants are putting them on the menu. How about establishments which cook lobsters by boiling them alive?

    So if a restaurant serves dog or cat meat, that's okay? Last week in Italy the national public television network suspended indefinitely 'Beppe' Bigazzi because he advocated eating cat. The Italian chef Bigazzi, a gastronome who has been on public TV daily for a decade, praised the taste of cat stew (aka casserole-of-cat) while on air. It is illegal to kill domesticated animals in Italy. He expounded on cat as "a delicacy," and "a succulent dish," which "many a time I've eaten its white meat" and appalled viewers who jammed the network's switchboard. Oh yes, he claimed cat in a thick sauce is "better than chicken, rabbit or pigeon." Ethic Soup has several good posts on this at:


More from

Animal Ag


hickens gather around a feeder at a farm on August 9, 2014 in Osage, Iowa. Photo by Scott Olson/Getty Images

What Happened to Antibiotic-Free Chicken?

With the biggest poultry company in the country backtracking and other commitments to raising healthier birds unmet, the future is rockier than it once seemed.


Nik Sharma Offers His Top Tips for Home Cooks to Fight Recipe Fatigue

Nik Sharma baking at left, and tossing a chickpea dish at right. (Photo credit: Nik Sharma)

Far From Home, the Curry Leaf Tree Thrives

Zee Lilani of Kula Nursery stands among her curry leaf tree starts in Oakland, California. (Photo credit: Melati Citrawireja)

A Guide to Climate-Conscious Grocery Shopping

Changing How We Farm Might Protect Wild Mammals—and Fight Climate Change

A red fox in a Connecticut farm field. (Photo credit: Robert Winkler, Getty Images)