Foie gras production involves force-feeding ducks and geese to enlarge their livers. The welfare harms are severe and have driven bans in over 20 countries and regions.
Foie gras production causes some of the most clearly documented welfare harms in any food production system. Force-feeding multiple times daily with metal tubes causes esophageal injury and distress. The resulting liver pathology (hepatic steatosis) causes pain and impaired breathing as the enlarged organ compresses the lungs. Mortality during the gavage period significantly exceeds that of non-force-fed birds. The welfare case against foie gras is straightforward and well-documented, which explains the growing number of jurisdictions banning it. Plant-based foie gras alternatives using mushrooms and other ingredients are commercially available. Consumer refusal is the most direct market mechanism driving the contraction of this industry.