It’s 2025 – Let’s Stop Boiling Crab and Lobster Alive!

Calling All Chefs: Join the Kinder Kitchens Revolution

FREE Webinar on Humane Crab & Lobster Processing – 25th June 2025 – 10.00am-11.00am.

As culinary professionals, we take pride in staying ahead of the curve, whether by embracing sustainability, minimising food waste, or spearheading ethical innovation in the kitchen. A crucial conversation is currently taking place in our industry, and you are invited to be part of it.

Mark your calendars, invite your brigade, and get ready to celebrate the sentience, science, and significance of these 10-legged marvels.

The webinar takes place at 10am on 25th June and we’d love to see you there. To attend, you’ll need to be a member of the Crustacean Industry Welfare Hub (CIWH).

Once you’ve joined, simply register for the Kinder Kitchens webinar via your member dashboard. Membership is free and provides access to a wealth of information for seafood professionals who are dedicated to ethical, sustainable and welfare-conscious kitchen practices. Sign up today at www.ciwhub.org and be part of the movement to cook with conscience.

Become a Member Today – CLICK HERE: https://www.ciwhub.org/register/

The Animal Welfare (Sentience) Act 2022 marked a significant advancement in UK animal welfare legislation by formally recognising decapod crustaceans, including crabs and lobsters, as sentient beings capable of experiencing pain and distress. This legislative change was informed by a comprehensive review conducted by the London School of Economics, which provided strong scientific evidence supporting the sentience of these animals.

“As professional chefs, we all have a duty to show respect for every animal we prepare, especially creatures like crab and lobster, which are so often disregarded. From the moment they’re harvested to how they’re handled and dispatched in our kitchens, their welfare is in our hands. Treating crustaceans humanely isn’t just about legislation; it’s about leading a kitchen with integrity, it’s also about teaching the next generation of chefs what is morally correct. If we claim to care about sustainability and provenance, that care must extend to how we end a life that’s in our hands as well.”
Merrick Webber, Head Chef at Porlock Bay Oysters & Kinder Kitchens Campaign Ambassador

On 25th June 2025, Crustacean Compassion invites chefs and kitchen professionals to sign-up to their Crustacean Industry Welfare Hub HERE and register to attend a game-changing webinar: Kinder Kitchens – What Crustacean Welfare Means for Chefs and Restaurants.

This essential online event will explore the latest science, welfare guidance, and legal updates regarding the handling of decapod crustaceans in professional kitchens. With increasing public scrutiny, changing regulations, and evolving kitchen ethics, this is your opportunity to stay informed, compliant, and ahead of the curve.

Dr Ben Sturgeon, Crustacean Compassion’s CEO, said:

“Chefs have always been at the forefront of delivering change. Today’s consumers are more discerning than ever; choosing foods that are caught or produced sustainably and ethically, where welfare is considered at each stage of the food chain, and where their choices can positively help communities and cultures. ‘Kinder Kitchens’ supports this, promoting local businesses who invest their time and efforts into producing a catch that supports future harvest, offers quality food that chefs are proud to serve, and gives consumers peace of mind. The role of Kinder Kitchens is not a step into the extreme – it is a recognition that time, evidence and with it attitudes need to change. This is a great opportunity to take the initiative, lead the change by example, and show your commitment to living a kinder life.”

Why Attend?

Understand the Law: Learn about current UK legislation and upcoming guidance on humane crustacean dispatch.
Discover Practical Options: Hear about effective, humane alternatives to traditional but inhumane practices like boiling alive and dismembering alive.
Protect the Reputation of Your Business: Steer clear of legal and ethical missteps as public awareness and scrutiny increase.
Lead with Compassion: Be part of a movement to make kitchens more conscious and kinder, without compromising on quality or flavour.
It is time for a shift in kitchen culture. Humane handling is no longer merely a niche concern; it is becoming the new industry standard.