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BackFoie gras is back in the restaurants - but how ethical is it really?
Foie gras is back in the restaurants - but how ethical is it really?
Developing
Dagens Nyheter53 minutes agoFood_beverage2 min readView original

Foie gras is back in the restaurants - but how ethical is it really?

foie grasduck liverforce feeding

Quick Look

  • Foie gras, previously criticized for animal cruelty due to force-feeding, has again become common in Swedish restaurants without much debate.
  • While there are more ethical alternatives such as organic or naturally sourced duck liver, these are often expensive and hard to come by.
  • Much of the foie gras served is likely still force-fed, and consumers are advised to inquire about the origin if unsure.

AI-generated summary

Why It Matters

Foie gras has long been controversial due to the force-feeding of ducks and geese, a practice that is banned in Sweden but previously appeared in imported goods. This has led to protests and demands for a total ban.

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Not too long ago, people got really upset when foie gras, i.e. fat liver from a duck or goose, was served in the pub. For a long time, this luxury raw material was the image of animal cruelty because the birds are force-fed using cruel methods and the production is not allowed in Sweden. Historically, it has been demonstrated and propagated to ban import and sale altogether.

But instead, the development seems to have gone in the complete opposite direction – suddenly it's in every other pub without anyone raising an eyebrow.

One explanation could be that there are actually decent ducks these days. It can be called organic or "natural" and is produced without force-feeding. However, it is expensive and available in limited edition.

If the anklet is Swedish, you are also on the safe side, because force-feeding is not allowed here. Some restaurants buy whole, organic Swedish birds and take care of the whole animal – including the liver. However, it is not as fatty as "real" foie gras.

If the restaurant cannot give an exhaustive answer, there are certainly other good dishes to choose from

There is also an imported product on the market that is said to be gentler on animals. In what way? It is unfortunately unclear. DN has been in contact with the supplier several times to find out how this "gentler" duck liver is produced, but without receiving any information on the matter.

But most of the foie gras that is sold cheaply in the pub is hardly of the kinder variety. Perhaps the consumers believe that the restaurants have made a well-informed decision for them. Maybe they feel it's okay because "everyone else" eats it. Or there are so many troublesome things to think about that you can't bear to care about the geese too.

If you are one of those who are interested in knowing whether the liver you want to order comes from force-fed birds, there is only one thing to do. Question! If the restaurant cannot give an exhaustive answer, there are certainly other good dishes to choose from.

Read more: Here you will find more columns written by Elin Peters, for example about kvarhype or preset tips. Do you have a question of your own? Email!

What to Watch

AI outlook — possibilities, not facts

  • The demand for clear origin labeling of foie gras will increase among conscious consumers.

    Likely · Within months

Open Questions

  • How common is ethically produced foie gras in Swedish restaurants?
  • Which suppliers are responsible for the imported 'gentler' product and how is it produced?
  • Is there any labeling or control to help consumers distinguish between different types of ankle liver?

Related Topics

foie gras
PeopleElin Peters
OrganizationsToday's News
PlacesSweden
Topicsduck liverforce feedingorganic foodanimal crueltypub foodconsumer responsibility
This article was originally published by Dagens Nyheter.

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