In recent years, the production or marketing of foie gras has been banned in several countries in Europe or the rest of the world, while in France cities like Lyon, Grenoble and Strasbourg have banned it from official events. The L214 and Peta associations work to have recognition of the suffering suffered by ducks during breeding, force-feeding and slaughter.
We visited farms in the Landes and a slaughterhouse as part of a press trip to detail the steps involved in the production of foie gras. L214 co-founder Brigitte Gothière answered our questions about the dangers of force-feeding and fattening ducks, and Lucie Wiart, who wrote a thesis on vegetarian alternatives to meat, explained the psychological mechanisms that make these people sensitive to the suffering of animals still consume this type of product.
