Red Lobster's CEO Isn't Worried by Switzerland's Live Lobster Ban
Red Lobster’s CEO says Switzerland’s ban on live boiling of lobsters is a good thing for the industry.
“We agree with Switzerland, and we’re glad they finally caught on,” Kim Lopdrup told Cheddar. “We, for decades, have actually trained our culinary professionals how to humanely end a lobster’s life, moments before you cook it.”
The Swiss government announced earlier this month that the practice of boiling the crustaceans while they’re alive will be illegal, effective March 2018. To make the process more humane, lobsters will have to be stunned first.
The alternate process, currently used by Red Lobster, involves rapidly pinching behind the lobster carapace moments before cooking it. Lodrup says that this process ensures that seafood lovers will eat the “freshest lobster” they’d ever eat.
For the full interview [click here](https://cheddar.com/videos/red-lobster-gets-a-revamp).
Jeremy Jansen, Head of Global Supply Chain and Trade Sales at Wells Fargo, helps us understand how trade will be affected by tariffs implemented by Trump.
Kory Kantenga, Head of Economics for the Americas at LinkedIn, talks the current state of the labor market and how it has evolved since the pandemic. Watch!
Caraway CEO, Jordan Nathan, joins Cheddar to discuss how one bad accident turned into a successful business venture and how it will help you in the kitchen.
Chelsey Dulaney, reporter from The Wall Street Journal, takes us inside her piece about American Exceptionalism Trade and explains how it will affect consumers.
Sunset Magazine Editor-In-Chief, Hugh Garvey, talks the latest issue on the LA fires' threat to the California dream and the importance of the recovery efforts.
