Foie gras production through force-feeding of ducks and geese causes liver disease as a direct welfare aim, representing one of the most clearly welfare-harmful practices in commercial food production.
Foie gras welfare is among the least ambiguous welfare cases in food production: the product is defined by its production through a disease process induced by force-feeding. This is not a case of welfare being compromised incidentally in pursuit of efficiency; the welfare compromise is the production method. The liver enlargement that constitutes the product requires force-feeding to achieve; the ducks and geese being forced fed experience the procedure multiple times daily. The availability of alternative production methods including naturally fattened products demonstrates that market alternatives to standard foie gras production exist, though the product is distinct. Consumer and regulatory rejection of force-fed foie gras has driven the legislative bans that have significantly reduced production in several markets.