Goose welfare encompasses production for meat, down feathers, and foie gras, with distinct welfare challenges requiring different interventions across these production systems.
Goose welfare spans a wide spectrum from severe abuse in force-feeding and live-plucking operations to relatively good conditions in extensive systems with water access. The challenge for consumers is identifying where along this spectrum specific products fall, as labeling is often insufficient to distinguish ethical from unethical production. The most impactful welfare interventions are avoiding foie gras produced through gavage and demanding certification that prohibits live plucking. Supporting the growth of welfare-certified goose production creates market conditions for the industry transition these species deserve.