Foie gras is produced by force-feeding ducks and geese to enlarge their livers, causing suffering that has led to bans in over 15 countries.
Foie gras production causes severe suffering through a process that overrides the birds natural capacity to limit food intake. The resulting organ enlargement physically prevents normal function and causes chronic pain and respiratory distress. The practice has been condemned by veterinary science in every country where it has been independently assessed. Consumer boycotts and legislative bans have significantly reduced the global market. Choosing never to purchase or consume foie gras, and supporting restaurants and retailers with explicit foie gras bans, directly reduces demand for one of the most clearly documented forms of farm animal suffering.