New York City, June 14, 2005 — Six of New York City’s top chefs showcased food from “Certified Humane” farmers and producers and announced they will serve “Certified Humane Raised and Handled” meat, poultry, dairy and eggs in their restaurants at a tasting yesterday evening at Fifty Seven Fifty Seven at the Four Seasons, one of the participating restaurants.

Zak Pellaccio of 5 Ninth, Patricia Yeo of Sapa, Brooke Vosika of Fifty Seven Fifty Seven at the Four Seasons, Josh DeChellis of Sumile, Angelo Sosa of Yumcha and Colin Alevras of The Tasting Room are the chefs at the first New York City restaurants to commit to sourcing foods from producers who have met Certified Humane standards, developed by Humane Farm Animal Care (HFAC), a non-profit organization in Herndon, Va., that certifies humane treatment of farm animals.

“These restaurants are on the cutting edge because they realize that how farm animals are treated matters to consumers,” said HFAC Executive Director Adele Douglass.

Five restaurants in the Washington, D.C., area are also “Certified Humane.” They are Equinox, Marcel’s, Tosca and Melrose in Washington, Hunter’s Head in Upperville, Va., and Restaurant Eve in Alexandria, Va.

In her remarks at the event, Douglass referred to the misleading array of animal-care claims on labels at both the wholesale and retail level. Rather than becoming certified through independent on-site inspections by HFAC animal scientists and veterinarians, many producers have created their own labels, which make claims such as, “Happy Cows,” “Feel good foods,” “compassionate animal,” “animal care certified,” and “raised with care,” Douglass said.

“Some companies say they are doing their own program, creating their own standards or already have programs in place that address humane treatment of farm animals. Do not be deceived. These are self-inspected, self-certified, and self-promoting -- all of them 'industry-captive' labels.”

The “Certified Humane Raised and Handled” label was called the “gold standard” in humane animal care certification by USA Today and has been favorably reported on by Saveur magazine, Food & Wine, Gourmet, the San Francisco Chronicle and other influential publications.

Unveiled in May 2003 and now being used by 27 companies, the Certified Humane label assures consumers that a meat, poultry, egg or dairy product has been produced in compliance with HFAC’s precise standards for humane farm animal treatment. Animals must receive a nutritious diet free of antibiotics or hormones and must be raised with shelter, resting areas and space that are sufficient to support natural behavior.

All producers authorized to use the “Certified Humane” label must meet HFAC’s Animal Care Standards, which were developed by a veritable “Who’s Who” of national and international animal scientists and farm-animal welfare experts. Producer compliance with the HFAC standards is verified through annual on-site visits by HFAC’s third-party inspectors.

HFAC is the only humane certification organization supported by the American Society for the Prevention of Cruelty to Animals (ASPCA), The Humane Society of the United States (HSUS), 12 regional and local animal protection organizations and many foundations and individuals. More information can be found at HFAC’s website, http://www.certifiedhumane.com/.