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Friday, 22 June 2012

Stop foie gras

Some may call foie gras a delicacy, but obtaining these fatty duck and geese livers is far from a delicate process. We need your help to end this brutal culinary practice!
For a duck or goose raised for restaurant consumption, the four months they have to live contain little more than suffering from the overfeeding necessary to fatten livers. Farmers force them to eat until their esophaguses explode and their blood vessels burst, causing many to die prematurely.
London restaurants serve foie gras to customers despite how liver enlargement affects these ducks and geese. We need to tell London to stop overlooking this cruel practice and take foie gras and other pâté off of restaurant menus.
Speak out! Tell London restaurants to stop serving foie gras.

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