Foie gras production through force feeding is one of the most welfare-controversial practices in animal agriculture, banned in many countries.
The welfare impacts of foie gras production are extensively documented. Force-fed birds develop liver disease (hepatic lipidosis), difficulty walking, respiratory distress from enlarged livers pressing against the lung, and behavioral distress during gavage sessions. Scientific committees in the EU, UK, and Israel have concluded that the practice causes unnecessary suffering that cannot be justified for culinary purposes. The cultural heritage argument — that foie gras is a traditional food — does not constitute a welfare justification. Consumer boycotts and retail bans have been among the most effective interventions in reducing foie gras production, demonstrating the power of demand-side pressure on particularly egregious welfare practices.