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Boulder’s The Kitchen should be applauded for its emphasis on the importance of sustainable agriculture (“Green never tasted so good,” January 20).
More and more restaurant-goers are seeking out dining establishments that make socially responsible purchasing decisions. They have ample reason to oppose the confinement of pigs and calves raised for veal in crates so restrictive, the animals cannot even turn around for their entire lives. Consumers are also rightfully concerned about factory farms cramming egg-laying hens in tiny cages that prevent them from spreading their wings or walking.
Other restaurants should follow The Kitchen’s lead by leaving animal factory farm products off their menus. For more information, readers can visit HumaneEating.com.

Alyson Bodai
The Humane Society of the United States
Washington, D.C.

This letter has not been edited.