Foie gras production involves force-feeding ducks and geese to enlarge their livers — a practice banned in many countries as inherently cruel.
Foie gras sits at one end of a spectrum of accepted farm animal suffering — its production is so obviously aversive that it has been banned in more countries than almost any other farming practice. The claim that force-feeding mimics natural gorging behaviour does not withstand scrutiny: natural gorging is voluntary and limited; gavage involves mechanical force multiple times daily and extends far beyond what wild ducks experience. The welfare science is clear. Countries that continue production, particularly France, face growing consumer and legislative pressure. Consumer choice is an immediate lever available everywhere.