Foie gras—translated from the French as “fatty liver”— is a product of animal cruelty. Though popular on the menus of gourmet restaurants, there is nothing appetizing about the way it is produced.

In foie gras production, ducks and geese are force-fed unnaturally large quantities of food. Typically, a metal pipe is forced down the birds’ throats and into their stomachs, several times a day. The forced overfeeding causes their livers to become diseased and enlarged up to 10 times their normal size. In addition to making it difficult for the birds to move comfortably, or even walk; force-feeding can also cause painful bruising, lacerations, sores, or organ rupture. Foie gras, a so-called delicacy, is the result.

More than a dozen countries have prohibited foie gras production. Join us in campaigning for more to follow suit.