TELL GORDON RAMSAY NO MORE FOIE GRAS
- by: Jean Carroll (London, UK)
- recipient: Gordon Ramsay
Gordon Ramsay serves foie gras in most, if not all, of his restaurants and I would like you to join me in requesting that he stops today.
Foie gras - French for "fatty liver" - is the diseased and enlarged liver of a duck or goose, produced through force-feeding. A duck's liver naturally weighs around 50 grams. However, to qualify as foie gras, the industry's own regulations require ducks' livers to weigh an absolute minimum of 300 grams.
According to the ASPCA, "The birds' livers become so enlarged…that according to documentation by veterinarians, the animals must experience unspeakable pain and suffering. Birds have literally exploded from these forced feedings. The results of necropsies on dead birds that have been force-fed reveal ruptured livers, throat damage, esophageal trauma, and food spilling from the dead animals' throats and out of their nostrils."
The Animal Protection & Rescue League has investigated all three US foie gras farms and several in France and found rampant cruelty to be the norm. The vast amounts of feed pumped down the ducks' throats causes enormous internal pressure, and the pipe sometimes punctures the esophagus, causing many to die from choking on the blood that fills their lungs. Some birds literally burst, choke to death on their own vomit, or become so weak that they are unable to fend off rats from eating them alive. Other ducks die a slow, painful, and premature death by suffocation from inhalation of regurgitated feed. Many birds die before they are slaughtered at 12 weeks old.
For more information: http://www.stopforcefeeding.com/content/what-foie-gras
We the undersigned request that stop serving fois gras in all of your restaurants. Fois gras is sourced from cruel farming methods involving force-feeding ducks or geese.
Both the EU and the Animal Protection & Rescue League has investigated all three US foie gras farms and several in France and found rampant cruelty to be the norm. The vast amounts of feed pumped down the ducks' throats causes enormous internal pressure, and the pipe sometimes punctures the esophagus, causing many to die from choking on the blood that fills their lungs. Some birds literally burst, choke to death on their own vomit, or become so weak that they are unable to fend off rats from eating them alive. Other ducks die a slow, painful, and premature death by suffocation from inhalation of regurgitated feed. Many birds die before they are slaughtered at 12 weeks old.
Serving fois gras at all your restaurants menu creates demand, which prolongs and escalates the suffering of thousands of birds and their short, painful, confined lives. Please act now and stop serving fois gras.
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