Foie Gras Bans on November Ballots in Washington D.C. and Denver

Voters in Washington, D.C., and Denver will decide in November whether to ban the sale of foie gras, a controversial food product made from the enlarged liver of a duck or goose. The ballots in both cities will put the practice, which involves force-feeding ducks, to a public vote.

Foie gras, French for "fatty liver," is produced by feeding ducks a corn slurry through a metal tube multiple times daily for the last two to three weeks of their lives. This process can cause their livers to swell to an size many times their natural volume, giving the delicacy its rich, buttery texture. While foie gras has been a prized menu item in upscale restaurants for centuries, the production method has drawn criticism from animal welfare advocates.

Proponents of foie gras production, including producers and chefs, argue that the practice does not harm the animals. They contend that ducks' unique physiology allows them to swallow food whole and that they naturally gorge before migration. Producers also state that ducks lack a gag reflex and that the force-feeding process is not painful. However, research suggests that the repeated insertion of a metal tube can cause tissue damage, irritation, and inflammation in the ducks' throats and esophagi.

Scientific Scrutiny of Foie Gras Production

A 2026 literature review published in the journal Animals examined the welfare implications of force-feeding ducks for foie gras production. The researchers noted that while wild ducks may gorge before migration, the resulting liver enlargement in nature does not compare to that achieved on foie gras farms. The study indicated that force-feeding carries significant welfare risks, including impaired mobility, increased metabolic heat load, and potential injuries to the digestive tract. Additionally, ducks raised for foie gras are often denied access to water for bathing and cleaning, and most do not have access to outdoor spaces.

Jordan Ginor, a director at Hudson Valley Farms, one of the two major commercial foie gras producers in the U.S., stated that their process is slower and involves smaller meals than typically seen in European production, thus minimizing negative impacts. However, investigations by animal advocates have documented ducks confined in small pens without bedding, appearing distressed during force-feeding, and showing signs of injury, lameness, and difficulty breathing due to the enlarged livers.

La Belle Farm, the other primary U.S. producer, has faced similar scrutiny for its housing and farming practices, though it has received less public attention than Hudson Valley Farms.

The Debate Over Singling Out Foie Gras

Animal rights groups, such as Pro-Animal DC, are pushing for the bans, viewing the foie gras issue as an opportunity to end a "uniquely cruel" practice. Polls in Washington, D.C., and Denver have shown significant public support for banning foie gras sales. These campaigns often face opposition from those who view foie gras as a culinary tradition and argue that other forms of animal agriculture, such as those for chicken and eggs, involve far more animals and potentially worse welfare conditions.

Producers like Ginor argue that their operations are more humane than many other poultry farms and question why foie gras is singled out, given its luxury status and the fact that it is consumed by a smaller percentage of the population. He suggests that focusing on foie gras allows activists to target a "1 percent luxury food" without significant opposition from a large industry lobby.

Despite these arguments, foie gras bans have been enacted in various locations, including California, Portland, Oregon, and New York City, though some have faced legal challenges. Brazil also banned foie gras production and sales over the summer. Advocates believe that targeting foie gras is a more achievable goal for advancing animal welfare compared to reforming large-scale industrial farming practices for more common products.