Foie gras production involves force-feeding geese and ducks to enlarge their livers, raising serious animal welfare concerns that have led to bans in many jurisdictions.
Foie gras production represents one of the most contentious welfare debates in food production. The practice of force-feeding birds through a tube inserted into the throat, multiple times daily, to induce pathological liver enlargement, causes observable distress, physical injuries, and impairs the animals' ability to breathe and move. Birds in gavage are unable to express normal behaviors and show physiological stress indicators. The argument that geese have natural gorging instincts does not adequately address the welfare impact of artificial force-feeding beyond natural limits. The global trend is clearly toward restriction or elimination of the practice, reflecting growing consensus that the luxury value of foie gras does not justify the welfare cost.