Geese are farmed for meat, eggs, and down — and foie gras production using gavage (force-feeding) remains one of the most contested practices in food production.
Goose welfare varies enormously by production system. Foie gras production causes acute and chronic suffering through force-feeding, liver pathology, and distress. Free-farmed geese for meat, while not subject to gavage, still face welfare challenges including inadequate water access for bathing and swimming, which are important needs for these aquatic birds. Live plucking causes unnecessary pain when alternatives including moulted or harvested down exist. The welfare of geese in all production contexts depends on access to water, appropriate social groups, and freedom from painful procedures.