Duck Welfare in Foie Gras Production

Foie gras is produced by force-feeding ducks and geese to enlarge their livers. The practice is banned in many countries but remains legal in France and a handful of others.

Key Facts

Foie gras production involves force-feeding (gavage) 2-3 times daily for 10-14 days before slaughter
The resulting liver is 6-10 times its normal size — a pathological condition called hepatic steatosis
Force-feeding is banned in over 20 countries including the UK, Germany, Italy, and Australia
France accounts for approximately 70% of global foie gras production and has protected it as cultural heritage
Ducks used for foie gras show avoidance of the feeder in behavioural tests — indicating aversion to the procedure

Welfare Considerations

The welfare case against foie gras production is grounded in direct evidence of suffering: birds show physical injuries from gavage tubes, respiratory distress from liver enlargement, and behavioural aversion to the feeding process. The liver enlargement itself constitutes a disease state. Alternatives exist — so-called ethical foie gras using natural seasonal overfeeding has been produced in Spain — but these are not commercially viable at scale. Import bans and retail refusals are the most effective consumer levers.

What You Can Do

Avoid purchasing or ordering foie gras at restaurants
Advocate for import bans on foie gras in countries where production is already prohibited
Support retailers who have removed foie gras from their ranges
Encourage hospitality industry associations to adopt voluntary foie gras-free standards