Still serving foie gras? What the duck! Foie gras is often considered a gourmet delicacy, but why? Foie gras is the liver of a duck or goose who was force-fed to unnaturally increase the size of their liver up to ten times its normal size. This practice is called gavage. Pipes are shoved down the throats of ducks twice daily, forcing up to 2.2 pounds of grain and fat into their stomachs. Geese are force fed three times a day and up to 4 pounds daily.

The production of foie gras is inhumane and unnecessary. The force-feeding process can cause injury to the esophagus and the forcibly fattened birds can suffer from difficulty walking, vomiting, confinement, and more. And yet restaurants throughout Washington, DC are still serving it. We need your signatures to take to restaurants throughout DC to show them that foie gras should be a thing of the past!

Add your signature to this important petition and let restaurants know that it's time for a Foie Gras Free DC!