Ducks raised for meat and eggs face welfare challenges around water access, while the production of foie gras through force-feeding represents one of the most contested practices in food production worldwide.
Duck welfare in commercial production is significantly compromised by the denial of water access. Ducks have a strong motivational need for water — they perform highly motivated water-related behaviors even in brief access opportunities, showing that deprivation is experienced as aversive. Feather condition deteriorates without bathing opportunities, causing physical discomfort. Foie gras production represents an extreme case: force-feeding causes the liver to grow to 6-10 times its normal size, creating metabolic stress, difficulty breathing, and potential organ damage. The practice has been banned in numerous countries based on veterinary and welfare evidence. Duck welfare improvements include providing water troughs or sprinklers even where full swimming access is impractical.