New York City has banned the sale of foie gras over concerns for animal cruelty. By 2022, it is expected that should the ban last, there will be no more restaurants serving the luxury product, despite the fact that over 1000 restaurants currently do.
The backlash has mainly come from chefs, David Chang, the founder of Momofuku, tweeted, “This is idiocracy.” Chefs are upset that such a coveted product could be stripped away from them—some of them saying that it is taking a fundamental aspect of fine-dining away. On the contrary, the argument is that why do people need to continue to force-feed and harm animals for such an indulgent and luxurious item.
Concerns have long surrounded foie gras, which is most commonly produced through force-feeding a duck or goose corn through tubes in their throats. The ban will look to target places that employ these methods, slapping a US$2000 fine on anyone caught doing it.
Other States have already looked at banning it, some of which lasted, some of which repealed. The production of foie gras is currently banned in the UK, Australia and Argentina.
New York farmers have been given three years to change their practices, according to New York City councilwoman, Carlina Rivera.
