Foie gras is produced by force-feeding ducks and geese to enlarge their livers, a practice banned in multiple countries but still produced and consumed globally, with ongoing welfare debates.
Force-feeding waterfowl for foie gras production causes esophageal trauma, respiratory distress from the enlarged liver pressing on lungs, and metabolic disease. The birds show clear distress responses during feeding and demonstrate avoidance behaviors indicating aversive experience. The welfare case against foie gras production is among the strongest in modern food animal production.