15 May 2026
Crustacean Compassion has launched the ‘Kinder Kitchens’ resource pack to support chefs in transition to higher welfare practices
With live boiling deemed ‘not acceptable’ by the UK government last year, and further guidance expected later this year, chefs preparing crabs and lobsters may need to rethink how they handle and dispatch live animals. The guidance is expected to confirm that methods such as freezing, dismembering, or drowning do not comply with the Welfare of Animals at the Time of Killing (England) 2015 regulations, while recommending electrical stunning prior to killing - requiring many chefs to adapt how they source and prepare these sentient animals.
Following the UK government’s recognition that boiling crustaceans alive is not an acceptable method, and with updated guidance on slaughter methods expected this year, the need to adopt improved welfare practices has become increasingly pressing. Chefs preparing crabs and lobsters may need to rethink how they handle and dispatch live animals, as the guidance is expected to recommend electrical stunning prior to killing, requiring many to adapt how they source and prepare these sentient creatures.
The Kinder Kitchens campaign, launched in 2025, supports chefs, restaurants, and food businesses in adopting higher welfare practices, and to understand how to ensure crustaceans in their supply chain are treated humanely. The new free resource pack includes a step-by-step guide and kitchen poster to support day-to-day operations.
Crustacean Compassion CEO, Dr Ben Sturgeon, said: “Welfare does not stop at the kitchen door. Those who serve up crustaceans have a duty to ensure humane treatment at every stage of their lives. Ethical sourcing, handling, and dispatch practices are essential if chefs are to comply with the law, meet diner expectations and enjoy the commercial benefits of higher welfare seafood.”
Embedding an ethical ethos
Merrick Webber, a seafood chef and Kinder Kitchens ambassador “As chefs, we have a duty to show respect for every animal we prepare, especially creatures like crab and lobster, which are so often overlooked. 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. If we claim to care about sustainability and provenance, that care must extend to how we end a life as well."
Merrick has trialled electrical stunning and says it improves both welfare and quality, with guests describing it as “the best lobster they had ever eaten.” He is now urging other chefs to adopt more humane practices.
Lauren Parker Ritter Courivaud and Ritter Fresh said:
“Since the event we did with The Chefs’ Forum in Cornwall, and the Kinder Kitchens campaign, we have utilised frozen produce in many of our dishes without taste or quality compromise.”
Santosh Ravimony Sales & Marketing Director, Tower Hotel London said:
“At The Tower Hotel, London, we are committed to combining luxury dining with responsible sourcing… Supporting Kinder Kitchens is a natural step for us, showcasing our dedication to ethical kitchen practices.”
The Kinder Kitchens resource pack is available for download at https://www.crustaceancompassion.org/industry-outreach/kinder-kitchens
Chefs can also join the Crustacean Industry Welfare Hub, a free members-only information site, to stay informed about Kinder Kitchens events and resources. https://www.ciwhub.org/
### Ends
Notes to editors
Crustacean Compassion is an award-winning animal welfare organisation dedicated to the humane treatment and legal protection of animals like crabs, lobsters and prawns (decapod crustaceans). We engage with legislators and policy makers to strengthen and enforce animal welfare law and policy; we work to persuade and enable companies to sell higher welfare products across their shellfish product ranges; and we seek to educate both the public and policy makers on the science of decapod crustacean sentience and on their humane treatment and care. Website: www.crustaceancompassion.org
2. For more information or for an interview request with CEO, Dr Ben Sturgeon, please contact 020 3870 3302 or email info@crustaceancompassion.org