Geese are farmed for meat, foie gras, and down feathers, with different welfare concerns across production systems ranging from extensive outdoor farming to intensive force-feeding operations.
Goose welfare varies enormously across production systems. Extensively farmed geese with outdoor access, water for bathing, and appropriate social groups can express natural behavior and show welfare profiles closer to wild counterparts. At the opposite extreme, foie gras production involves force-feeding through a metal tube inserted down the throat two to three times daily for 12-21 days, causing liver enlargement to 6-10 times normal size. The scientific consensus holds that this constitutes significant suffering. Live-plucking for down involves pulling feathers from conscious geese, causing acute pain and psychological distress. Responsible down sourcing requires certification ensuring feathers are collected from slaughtered animals only, not live-plucked. Consumers and retailers have significant leverage through sourcing decisions across all three production categories.