Have the French Had It With Foie Gras Cruelty, Too?

Published by Michelle Kretzer.

Even in the country that consumes the most foie gras in the world, people are having second thoughts about this “torture in a tin.”


The French are the largest producers and consumers of fattened duck and goose liver, which is made by shoving hard metal pipes down the animals’ throats multiple times a day and forcing grain into their bodies until their livers become diseased and swell to up to 10 times the normal size.

But there’s dissension in the ranks, as a new poll reveals that nearly a third (29 percent) of people in France would not buy foie gras for ethical reasons. Nearly half (47 percent) would support a ban on force-feeding geese and ducks, and 77 percent said that they would prefer foie gras that was not made by force-feeding.

Those sentiments are echoed by countries around the globe that have banned foie gras production, including Britain, Germany, Norway, Sweden, Switzerland, and others as well as the state of California. And more will likely follow.

Fortunately, everyone can enjoy a rich taste that isn’t in poor taste with PETA’s three award-winning faux gras recipes.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind