Livestock

Foie Gras Production Welfare

Foie gras is produced by force-feeding ducks and geese to enlarge their livers, a practice widely condemned by veterinary and animal welfare experts.

Key Facts

Force-feeding (gavage) involves inserting a tube into the oesophagus 2-3 times daily
Liver size increases 10-fold during the 2-3 week production period
Production is banned in the UK, Germany, Italy, and 13 other countries but legal to import
France, Hungary, Bulgaria and Spain are the main producing countries
Hepatic lipidosis in force-fed birds causes pain, difficulty breathing and loss of righting reflex

Welfare Considerations

Gavage causes acute distress during tube insertion and chronic suffering from the grossly enlarged liver pressing on other organs. Birds show fear of approaching feeders, reduced mobility and respiratory distress. The enlarged liver constitutes a pathological state. Veterinary consensus is that the production method is inherently cruel regardless of management details.

What You Can Do

Refuse to purchase or consume foie gras from any source
Support campaigns for a sales ban on foie gras in your country
Encourage restaurants and hotels to adopt foie gras-free policies
Donate to organisations working for a global ban on force-feeding production