Management Report: Ethical Issues and Production of Foie Gras

This report provides an in-depth analysis of the ethical issues associated with Foie Gras production, focusing on the Asia Pacific region. It examines the controversial practice of force-feeding ducks and geese (gavage) to produce the delicacy, highlighting the cruelty involved and the resulting animal welfare concerns. The report explores the ethical dimensions, linking the issue to ethical theories, particularly utilitarianism, and analyzing its application to the case study. It also discusses international campaigns, legal issues, and the stances taken by various countries and organizations. The report concludes by summarizing the ethical arguments against Foie Gras production and the ongoing debates surrounding its production and consumption.

Running head: MANAGEMENT
Ethical Business Management
Name of the Student:
Name of the University:
Author Note:

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Executive Summary:
The aim of report lies is to provide an overview into aspects of ethical issue in context of the
Asia Pacific region. The concerned issue is the production of Foie gras, a horrifying and cruel
act carried on ducks and geese by force feeding them. The report put across a discussion on the
ethical issue related to the production of Foie gras. The report also provides an insight to the
ethical theory by linking the criticism and the claims to the case study.

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Table of Contents
Introduction:....................................................................................................................................3
Ethical Issue in Production of Foie gras..........................................................................................3
Ethical Theories and their Application to the Aspect of Foie gras Production..............................7
Conclusion:......................................................................................................................................8

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Introduction:
The report aims at providing an insight into the aspect of ethical issue in context of the
Asia Pacific region. The issue chosen is the production of Foie gras, a cruel and horrifying act
performed on the ducks and geese. It is also known as fattened liver of the duck or goose and
considered a controversial food for the meat lovers considering the manner in which it gets
produced (DeSoucey, 2016). It is produced through a process known as gavage that involves
insertion of pipes down the esophagus of the male ducks for forced feeding, comparatively more
than the birds would eat normally. The feed mostly comprises of the boiled corn with fat so that
it is able to produce fatty consistency sought after by some of the gastronomes. The excessive
fattening of the liver sometimes leads to rupturing of the internal organs and stomach.
The production of the Foie gras is however banned in most Austrian provinces like
Denmark, Finland, Czech Republic, Italty, Norway, Luxemberg, Poland, UK and Turkey (Ranta,
2015). The report puts forward a discussion on how production of Foie gras for satiating the
needs of the hospitality is considered an unethical issue. The report further draws in ethical
theories thereby discussing the claims and the criticism of the theory in regard to the case.
Ethical Issue in Production of Foie gras
Foie gras is a well known and popular delicacy of the French cuisine. The flavor is
delicate, buttery and rich which is very unlike the taste of the ordinary goose or duck liver. It
sold as whole or prepared as partfait, pate or mousse (Hernández-López, 2017). It is also served
as the accompaniment of other food item known as steak. The French have however put forward

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a law that mentioned that Foie gras belonged to the protected gastronomical and cultural heritage
of France.
With the debate over ethics of Foie gras raging on, it has been found to be controversial
aspect. According to Joyce, Nevins & Schneiderman (2015), it is a painful sight in depths of
Spanish countryside where geese toddles around the farms remaining ignorant about the tubes
that would run down the throats for force feeding them which would cause their liver to swell
and sometimes rupturing of their stomach.
This inhuman activity have forced Channel in Britain, animal right group and the
appalled individuals to stand up against all kinds of foie grass. In the year 2001, the leading
environmental activist group of America asked the NYS Attorney General to prosecute the
producers of foie grass for the violation of the statutes of animal cruelty. In the later part of 2003,
the French group ‘Stopgavage’ put across publication on proclamation for abolition of force
feeding and demands justice for finding that the production of foie gras leads to the violation of
the welfare laws of the animals. This led the French Group to claim the support of the eighty
welfare and animal rights associations across France. Further, ‘Stopgavage’, have also put
forward criticisms against INRA, the public research institute of France that allowed grants to
researchers from foie gras industry for conduction of the research aimed at drawing
contradictions to the conclusions of the EU( European Union) report. In the year 2005, other
organizations along with PETA released footage on three foie grass farms of United States and
various others in France. PETA wanted the practice of performing cruelty on the animals to stop
by robbing in various American celebrities for lenting their voices to the various public
campaigns (petaasia.com, 2018).

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As a step against the controversial and the ethical issue related to the production of foie
gras it remains prohibited in the countries of Asia Pacific like Australia although it can import it
legally. Amongst the Asia pacific countries, the Japanese dinner tables are however graced by
the foie gras after a ban of two years through the hands of Wendy, one of the third largest chains
of fast food in United States that sold hamburger with truffle mushroom and foie gras topping
(japantimes.co.jp, 2015).
International Campaigns
The ethical issue involved in the production of foie grass has resulted in immense guilt
over the practices that have led to the growth of various international campaigns by the
concerned individuals and the animal right activist for banning the procedure on the welfare
ground for animals (Bodnar, 2017). Given the ethical issue involved, the city council has banned
the product sale and production in Chicago as well as Israel.
Individual shops and restaurateurs have also taken a stand (Gille, 2016). One of the chefs
in US took the decision of halting the sale in one of the Chicago restaurants much before the city
ban came into play. The ban on foie gras was also implemented by Austrian-American owner of
close to 15 restaurants. Besides, in England, the department store of Jenner and House of Fraser
joined the Marks & Spencer, Sainsbury’s, Tesco and the cash and carry chain Makro in complete
removal of the foie gras from the shelves. Thus, the move against foie grass took a hold in the
country where the councilor proposed a movement against the sale of the foie gras thereby
continuing ban on the campaign. Thus, foie grass should be opposed based on the intolerable
cruelty. Besides, it is not considered a mainstay diet but a delicacy and luxury and so the
civilized people should place a ban on it.

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Legal Issues
The campaign on the ban for selling foie grass in UK did not meet legal problems since
there have been claims that contravened the EU law on duty free import of the goods (bbc.com,
2018). This forced the environment minister in urging the people for boycotting the foie grass.
The minister however took consultation from the barristers specializing in the field and also
carried out representations to the local MP thereby putting forward a claim that under the rules of
World Trade Orgainsation and EU treaties it is the importation that cannot be banned but not
actual sale. He also remained obstinate in claiming that animal torture should not become a
personal choice when questioned whether foie gras should be a personal choice.
While the ban on the UK seemed a longer way, the campaigners managed in persuading
various restaurateurs in removing the foie grass from the menu cards (Dugan, 2008). The head
chef at the Fischer’s Baslow Hall in the Derbyshire brought about a change in his policy with
regard to the foie grass due to the impact of the campaigners. The restaurants also undertook
steps for ensuring that the livers sourced remained closer to the best practice farming. And now
includes, the artisan foie gras as a part of the menu that makes minimalistic use of the force
feeding techniques while rearing the birds.
Foie grass being one of the favorite ingredients of French cuisine there has been
arguments that many chefs has been ignorant about the horrors that the birds have to endure
during the production (Bessiere & Tibere, 2013). However, the head chef at one of the
restaurants in Berkshire had more information compared to the peers as he grew up in a French
foie gras farm and remains completely aware regarding product make. Hence, he disregarded the
factory fed foie gras production and supported the artisan suppliers. He also supported the

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campaign mentioning that he would never place an order for the foie gras until he remained
assured of the origins.
Ethical Theories and their Application to the Aspect of Foie gras Production
The case is analyzed based on the utilitarian ethical theories or utilitarianism. It is
normative ethics that stems from the 18th and the 19th century economist John Stuart Mill and
the English philosopher Jeremy Bentham. According to Utilitarian ethical theories, an action is
considered right if it promotes happiness and wrong when it is promotes unhappiness (Sandis,
2014). Happiness not only represents the happiness of performer but also the people who remain
influenced by it. This theory stands in opposition of the theory of egoism which puts across a
view where the person usually pursues his self interest at expense of the others. Utilitarianism
also differed from the ethical theories since it made rightness or the wrongness of the act
dependent on the agent’s motive. As per the Utilitarian, the right thing is possible to be done
from bad motive. The Utilitarian’s distinguish aptness of praising or blaming the agent in
considering whether the act has been appropriate.
According to Hayry (2013), while accessing consequences of the actions, utilitarianism
relies on the theory of the intrinsic value which implies something is held in good value leaving
aside the further consequences and where the worth of the other values are derived from the
relation towards the intrinsic good. In this respect, it can be said that Mill and Bentham had been
hedonist who analyzed the happiness as the balance of the pleasure over the pain and had the
belief that these feelings had intrinsic value. Utilitarian were also believed to assume that it is
quite possible in comparing intrinsic value produced by the two alternate actions and thereby
estimate the value that would have good consequences. According to Bentham there has been a

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theoretical possibility of hedonic calculus. A moralist would be able to sum the units of pain and
pleasure for everyone who remains likely effected on an immediate basis and in future thereby
taking the balance as the measure of overall good and the evil tendency of the action.
The case of Foie gras can be criticized based on the theory of utilitarianism. Although the
extensive practice of the Foie gras production leads in severe consequences to the animals
resulting in liver enlargement and stomach rupture but given the cruelty on the animals there is
no certainty whether its production would result in good consequences or remain permissible by
the utilitarianism. However, the utilitarian have answered that extensive practice of these acts
would result in immense cruelty towards the birds thereby resulting in their abolition. However,
for meeting the objection of not satiating the taste buds of the gastronomes, philosophers have
asked for the modification of the utilitarianism as ‘rule’ utilitarianism. It however permits the
particular act on the specific occasion to be judged either right or wrong depending on whether it
remains in accordance with or the violation of the useful rule. The usefulness of rule is often
judged by consequences of the general practice. Therefore, Mill interpreted the concept of
utilitarianism as ‘rule’ utilitarian while Bentham interpreted it as ‘act’ utilitarian.
Conclusion:
On a concluding, it can be said that production of the foie gras has been so horrifying and
cruel that it has been banned in most of the countries in spite of being banned. The report shows
how the process of its production makes it difficult for the birds to stand due to the engorged
liver and enlarged abdomen. This forces them in tearing their feathers and attacking one another
under stress. The report shows how few countries have imposed a ban while there are some who
claimed that the techniques of confinement and improper penning have resulted in the additional

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stress and great discomfort amongst the animals. Sometimes, it also resulted in poor quality
product. It is however unheard in US. However, considering the inhuman acts on the animals,
various organizations like PETA and other compassionate people across the world have been
protesting against the cruelty and raised various national and international campaigns. The report
shows how the effectiveness of the campaign has barred the restaurants and the supermarkets
from entertaining foie gras. To stop such nasty act it also the duty of the civilized society to stand
up against the consumption of such delicacy.
The report also provides an insight to the utilitarian ethical theories or Utilitarianism in
context of the case study. The report helps in understanding how the theory refers to the
normative theory of ethics by focusing the locus of the right and the wrong totally on outcomes
by opting for an action or policy over other policies or actions. Thus, it moves beyond the scope
of an individual’s own interest thereby taking into consideration the interest of the others.

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References:
bbc.com, (2018). Foie gras imports may be banned after Brexit, UK minister suggests. Retrieved
from https://www.bbc.com/news/uk-politics-44480768
Bessiere, J., & Tibere, L. (2013). Traditional food and tourism: French tourist experience and
food heritage in rural spaces. Journal of the Science of Food and Agriculture, 93(14),
3420-3425.
Bodnar, J. (2017). Paprika, Foie Gras, and Red Mud: The Politics of Materiality in the European
Union. By Zsuzsa Gille. Bloomington: Indiana University Press, 2016. xii, 164 Slavic
Review, 76(1), 202-205.
DeSoucey, M. (2016). Contested Tastes: Foie Gras and the Politics of Food (Vol. 70). Princeton
University Press.
Dugan, E (2008). Restaurant Takes Foie gras off Menu After 'Terrifying' Threats. Retrieved
from https://www.independent.co.uk/life-style/food-and-drink/news/restaurant-takes-
foie-gras-off-menu-after-terrifying-threats-784408.html
Gille, Z. (2016). Paprika, foie gras, and red mud: The politics of materiality in the European
Union. Indiana University Press.
Hayry, M. (2013). Liberal utilitarianism and applied ethics. Routledge.
Hernández-López, E. (2017). Food, Animals, and the Constitution: California Bans on Pork, Foie
Gras, Shark Fins, and Eggs. UC Irvine L. Rev., 7, 347.

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japantimes.co.jp, (2015). France foie gras region finds first bird flu outbreak in eight years.
Retrieved from https://www.japantimes.co.jp/tag/foie-gras/
Joyce, J., Nevins, J., & Schneiderman, J. S. (2015). Commodification, violence, and the making
of workers and ducks at Hudson Valley Foie Gras. In Critical Animal Geographies (pp.
105-119). Routledge.
petaasia.com, (2018). Foie Gras: Cruelty to Ducks and Geese. Retrieved from
https://www.petaasia.com/issues/food/foie-gras/
Ranta, R. (2015). Food and nationalism: From foie gras to hummus. World Policy
Journal, 32(3), 33-40.
Sandis, C. (2014). Culture, heritage, and ethics. Cultural Heritage Ethics: Between Theory and
Practice, 11-20.