Foie Gras is the fatty liver of ducks or geese that have been force-fed several times a day by having a metal tube inserted into their throats. This intrusive, stressful and painful experience begins at 12 weeks of age and lasts two to three weeks until the animals are slaughtered.
Read our Foie Gras Factsheet (link opens a pdf document) to learn how ducks and geese are inhumanely raised to produce foie gras.
The Experts Weigh In
"I believe that most people would refuse to eat foie gras if they knew the misery that is inflicted on the animals. The birds go through this horrendous force-feeding twice a day for ducks and three times a day for geese until their livers are so fatty and diseased they expand to between 6 and 10 times normal size. Even if you take away the serious animal welfare concerns associated with the production of foie gras, I can't understand why anyone would want to ingest the severely diseased liver of an animal."
Dr. Ian Duncan, Professor Emeritus at the University of Guelph
To read more about the scientific evidence concerning foie gras, read Prof. Ian Ducan's report "The Scientific Case Against Foie Gras" (link opens a PDF document).
Three ways you can make a difference
One. Stop ordering foie gras when you see it on the menu.
Two. Start asking chefs to use their creativity and skill to replace foie gras with a more ethical option. Use our sample Foie Gras Letter that you can customize to make it more personal (link opens a Word .doc document). Please send us a carbon copy of your letter by email so we know which restaurants have been approached by concerned citizens.
Three. Spread the word about foie gas by emailing your friends and family with a link to this page.
Photo credit: Global Action Network