Geese farmed for foie gras undergo force-feeding (gavage) that causes liver enlargement, esophageal inflammation, and significant welfare harms. Reform efforts have made progress but production continues in several countries.
The welfare case against foie gras production is among the strongest in commercial food production. Gavage involves repeated invasive procedures that cause demonstrable distress and physical damage. The liver enlarges to 10 times its normal size, impeding normal function. Birds subjected to gavage show pathological liver changes, esophageal wounds, and behavioral indicators of pain and fear. The product depends entirely on a disease state induced by forced overfeeding. With high-quality alternatives available and consumer demand declining in many markets, the welfare case for ending foie gras production is robust and the economic case for maintaining it is weakening.