The following documents provide background information about foie gras production.
Read the law (PDF)
by Ken Frank
An introduction to foie gras, its history and production. Read
Chef Dan Barber discusses Edwardo Souza's method in this radio interview on, This American Life. Listen
Why are activists so devoted to this issue? Most of the organizations against foie gras also advocate vegetarianism or veganism. Read
The USDA’s denial of Plaintiffs’ petition shows that it disagrees with Plaintiffs’ viewpoint that force-fed foie gras is adulterated or diseased: the USDA reaffirms that it is not.
by Jeanne Smith, DVM
In this letter to the Senate Committee, this veterinarian who specializes in birds describes her visit to a foie gras facility and her determination that "these birds are treated well within the standards of humane treatment." Download
by Dr. Lawrence W. Bartholf, DVM
In his letter to the Chicago City Council, this veterinarian argues that "the singling out of foie gras as being inhumane or outside the mainstream of American animal agriculture is simply not supported by the facts." Download
by Daniel Guémené and Gérard Guy
In this academic article published in the World’s Poultry Science Journal, the authors conclude that "foie gras has been recognised as a non-pathological and non-harmful product." Download
by Daniel Guémené, Gérard Guy, Jacques Servière and Jean-Michel Faure
In this paper, the authors examine the available scientific data regarding claims of cruelty and pathology in foie gras production. They conclude that the data do not support that these practices are detrimental to the welfare of the birds. Download