Banning dog and cat meat services is essential to stop consumer demand

Nguyen Thi Hong Xiem, owner of Hong Xiem Restaurant, 8 Hang Thung, Hanoi

I don’t support the consumption of dog and cat meat. My passion is to run sustainable and healthy restaurant chains. The risks of zoonotic diseases from dog and cat meat have been scientifically proven. Still, the strong beliefs of eaters are difficult to change overnight. Education plays a part, but if supply is restricted, then demand will decrease. I hope that the restaurant sector will join hands to refuse to offer dog and cat meat to reduce the availability of the food. By working together, it helps stop the demand.

Vu Thi Kim Thanh, owner of Tandoor Restaurant, 24 Hang Be street

A wide range of my customers prefer green, light, and veggie-driven ingredients. What we eat decides our physical and mental health. My restaurant’s supply resources can certify the origin, and are hygienic and sustainable. I have never thought of offering pets, illegal meat, or body organs. Its reputation is crucial for the development of my business.

Nguyen Vinh Tien, chef at Qua Tram Restaurant, 21 Phung Hung Nho street

As a chef, besides meeting the demands of my customers with delicious, well-decorated, and healthy dishes, I’m interested in promoting a sustainable food system by leveraging my culinary skills and knowledge. To me, nutrition and sustainability are important considerations. I insist on mitigating food systems-related climate change and zoonotic disease. Dog and cat meat became traditional foods when people were too poor to have other options. Nowadays, we have countless others. Stopping eating these meats helps protect ourselves from infectious diseases and, more than that, protects our pets. I hope all chefs can be change-makers for a sustainable food system in the country.

Cao Van Vuong, owner of Sunny Restaurant, 13 Le Van Linh street

Food is an art. A delicious dish doesn’t need to involve the real ingredients. In the past, Vietnamese people cooked gia cay (fake dog meat soup), where the main ingredients were pork. I believe many people love this dish. We don’t need to consume dog and cat meat, as we have even more delicious alternatives. Chefs now are creative and skilled enough to cater to their customers' various tastes and demanding requests. That’s what I set up for our restaurant’s menu.