Foie gras production involves force-feeding ducks and geese to enlarge their livers. The welfare evidence has driven bans in several countries and jurisdictions.
Foie gras production causes welfare harm through both the force-feeding process and the resulting liver disease. Tube insertion into the esophagus causes injury risk and stress at each feeding. The massively enlarged liver impairs normal body function, causes discomfort, and makes normal movement difficult. The welfare harm is severe enough that it has been judged incompatible with animal welfare standards in numerous jurisdictions. Advocates argue that gavage (force-feeding) cannot be managed to meet welfare standards. Several duck producers are developing "ethical foie gras" alternatives using voluntary eating behavior during natural hyperphagia — an approach that has not yet achieved scale but avoids force-feeding.