Foie Gras Production and Animal Welfare

Foie gras production involves force-feeding ducks and geese to engorge their livers. The practice is banned in the UK and several other countries as incompatible with humane treatment of animals.

Key Facts

Foie gras is produced by force-feeding ducks and geese 2-4 times daily using a tube inserted into the oesophagus
The force-feeding period lasts 12-15 days, increasing liver size up to 10 times its normal weight
Birds may develop oesophageal injuries, respiratory distress, difficulty walking, and liver rupture
Production is banned in the UK, Germany, Austria, and several other EU member states
The UK banned production in 1997 but continues to allow importation — approximately 200 tonnes per year
A consistent majority of UK public opinion supports banning the import of foie gras as well as its production

Welfare Considerations

Foie gras production deliberately causes pathological organ enlargement through a process that birds actively resist and find aversive. The birds cannot walk normally by the end of the force-feeding period, and respiratory distress from the enlarged liver is common. The practice is widely regarded by veterinarians and welfare scientists as fundamentally incompatible with acceptable animal welfare standards, which is why production is banned in the UK.

What You Can Do

Refuse to buy or order foie gras in restaurants, delis, or food shops
Write to your MP supporting the campaign to ban foie gras importation as well as production
Sign petitions calling for an import ban to match the existing UK production ban
Ask restaurants and hotels to remove foie gras from menus and explain why this matters
Support animal welfare organisations campaigning against foie gras imports and EU production
Spread awareness that UK restaurants continue to serve imported foie gras despite the production ban