Celebrity chef Wolfgang Puck will no longer serve foie gras in a bid to fight animal cruelty.

Foie gras, the fatty liver produced by overfeeding ducks and geese, is now banned from all Wolfgang Puck's 14 fine-dining restaurants, more than 80 fast-casual eateries and 43 catering venues.

Wolfgang Puck also said he will use only eggs from hens that have lived cage-free; veal from roaming calves; and lobsters that have been removed from their ocean traps quickly to avoid crowded holding tanks.

Chicken and turkey meat served at Puck's restaurants will come from farms that are compliant with progressive animal welfare standards, and menus will feature more vegetarian selections, he said.

"We want a better standard for living creatures. It's as simple as that," Puck said, adding that guests at his restaurants want to know their food is made with fresh, organic ingredients and that the animals were treated well.

The move came after three years of protests by Farm Sanctuary, an animal-rights group that launched wolfgangpuckcruelty.org — relabeled Wolfgang Puck Victory — and organized a leaflet campaign outside Puck's restaurants.

Puck, who worked with the Humane Society of the United States on the new initiative, said believes the best-tasting food comes from animals that have been treated humanely.

"We decided about three months ago to be really much more socially responsible," Puck said. "We feel the quality of the food is better, and our conscience feels better."

Still, as Americans have had eating healthier food, many chefs at high-end restaurants, some smaller food-service chains and grocery chains like Whole Foods have refused to buy meat and eggs unless animals were raised under certain conditions.

California was the first state to ban the production and sale of foie gras starting in 2012.

JULIE GABRIEL