French pastry chef Pierrick Boyer has joined RSPCA Australia to harness his passion for animal welfare and promote humane food. With more than 27 years in hospitality and dining including The Plaza Athenee in Paris, The Ritz Carlton in Boston, RACV City Club in Melbourne and most recently opening his own Reverie Cafes in Melbourne, Pierrick has always been an advocate of humane food.
As Australian consumers continue to demand more transparency and insight into farming practices and farm animal welfare, more and more leading chefs and food industry experts are calling for better conditions for animals farmed for meat, eggs and dairy.
Mr Boyer joins chef Tobie Puttock as an RSPCA Australia supporter, using his significant cultural capital to call for a better life for farm animals.
‚ÄúI‚Äôve used cage-free eggs and higher welfare products for many years and now by supporting RSPCA I can help others to better understand why its important and how their actions can have a positive impact on farm animal welfare.
‚ÄúIt‚Äôs not just about purchasing higher welfare in the supermarket, it‚Äôs about making sure to support cafes and restaurants that source humane food,‚Äù said Pierrick.
Pierrick‚Äôs support will include promoting the RSPCA‚Äôs Choose Wisely initiative which recognises caf√©s and restaurants that are choosing to source higher welfare foods, such as cage-free eggs.
Humane Food Manager at RSPCA Australia Hope Bertram said that consumer support is needed to encourage demand for higher welfare food products.
‚ÄúThree out of four people agree that when eating at a restaurant or caf√©, its important that the meat, eggs and dairy products served come from animals farmed in a humane and ethical way so we know people want to help make better lives for farm animals in Australia.
‚ÄúPierrick is a great addition to our humane food supporter group because when it comes to food, people listen to him and his voice will help raise awareness of animal welfare issues relating to food production,‚Äù said Ms Bertram.