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LOS ANGELES — Celebrity chef Wolfgang Puck is cooking up kinder, gentler menus.

As part of a new initiative to fight animal cruelty, Puck said Thursday he will no longer serve foie gras, the fatty liver produced by overfeeding ducks and geese.

His 14 fine-dining restaurants, more than 80 fast-casual eateries and 43 catering venues 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.

Puck said guests at his restaurants want to know their food is made with fresh, organic ingredients and that the animals were treated well.

"We want a better standard for living creatures. It's as simple as that," Puck said.

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

Puck worked with the Humane Society of the United States on the new initiative. He said he wasn't responding to pressure from animal welfare advocates, but instead 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," he said. "We feel the quality of the food is better, and our conscience feels better."