• Petitioned John Ash

This petition was delivered to:

John Ash and Co. Restaurant
John Ash
LaSalette Restaurant
Manuel Azevedo
Baker and Banker
Jeff Banker
Evolve Cuisine
Daniel Barron
Txoko
Ian Begg
Taste
Mark Berkner
RN74
Jason Berthold
Epic Roasthouse
Jan Birmbaum
Taste catering
Chris Borges

Chefs: Stop spreading lies to benefit the cruel foie gras industry

    1. amber  coon
    2. Petition by

      amber coon

      syracuse, NY

As one of the Animal Protection and Rescue League's Cruelty Investigators, I have seen firsthand how ducks suffer on foie gras farms. The production of foie gras is an extreme form of animal cruelty. Ducks are force fed several times a day with rigid pipes shoved down their throats until their livers swell to ten times their normal size, creating a sickened duck and a fatty liver. I personally witnessed ducks suffering greatly from severe breathing problems as their enlarged, diseased liver crowded out the rest of their organs.

The foie gras industry has been touted as small, artisinal, and even 'free range' by misinformed chefs, but nothing could be further from the truth. Thousands of ducks suffer in gigantic, reeking, windowless sheds. The ventilation fans do little to clear the sticky, foul air that the ducks must endure breathing 24 hours a day. Thousands of gallons of feces, is cleared from the sheds into huge manure lagoons, and the New York based Hudson Valley Foie Gras farm has been cited for numerous violations under the Clean Water Act. They are never allowed out of the pens until the day they are slaughtered, when they are roughly grabbed, slung up in shackles, and have their throats slit.

SB1520, a bill that bans both the production and sale of foie gras passed in California seven years ago, supposedly to allow California's only foie gras farm time to develop a 'humane' way to create grossly enlarged, diseased duck livers. They were unable to accomplish their goal. The disingenuous "Coalition for Humane and Ethical Farming" claims to "...support a broader standard for ethical treatment of animals and humane farming practices.", but in reality is a front group for the notoriously cruel, pollution-causing foie gras industry. CHEFS was unable to reach their goal of one hundred signatures on their petition supporting the repeal of SB1520, while well over one hundred chefs across the state have purposefully removed foie gras from their menu, with more dropping it from their menus every passing week.

Chefs should be role models for how America eats, and supporting the foie gras industry should be no part of it.

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    1. Reached 100 signatures

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    • vanessa allen BEAVERTON, UNITED STATES
      • about 2 years ago

      NO MORE FOIE GRAS, dreadful cruelty of force feeding and polluted sheds

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    • lynn waddell SCOTLAND, UNITED KINGDOM
      • about 2 years ago

      As I Head Chef of 20 years I have never and will never serve Fois Gras in my dining room, and would urge all other chefs to take if off their menu. Its a pretty gross product that has no place in the culinary world.

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    • Dee Turner TORONTO, CANADA
      • about 2 years ago

      Thank you Amber for posting this video and petition to expose the Foie Gras industry as one of the most shameful & depraved in the world. Greed driven producers should be prosecuted, and chefs educated about this horrific abuse of animals, which continues despite bans and animal protection laws. We will boycott & campaign against all chefs, stores & restaurants who support this disgraceful industry until EVERY foie gras farm is closed down! All farms like Hudson Valley and their lobbyists masquerading as the Coalition for Humane & Ethical Farming are not fooling us! When enough people are aware of the atrocities being committed, you will be prosecuted for such cruel violations. Maybe a long jail sentence being force fed gruel 3x a day, without fresh air, sunshine, exercise, in solitary confinement would teach them some empathy & remorse for what so many millions of innocent ducks & geese have suffered & died for, so needlessly, for so long.

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    • amber coon SYRACUSE, NY
      • about 2 years ago

      I have seen with my own eyes the cruelty of the foie gras industry

      REPORT THIS COMMENT:

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