Demand Chef Gordon Ramsay Denounce Cruelty-Inducing Delicacy

Mallard Duck

Target: Chef Gordon Ramsay

Goal: Stop the insidious practice of making foie gras in America

Recently, a PETA investigator paid a visit to Hudson Valley Foie Gras (HVFG) and witnessed people thrusting metallic tubes down into ducks’ throats and forcibly pumping large amounts of grain into their stomachs. Hudson Valley Foie Gras’ manager has stated that the ducks are subject to this torture three times a day for weeks on end. Through this force-feeding process, the livers of the ducks become diseased and swell up to “ten times their normal size.” Gordon Ramsay at the London in New York serves the “fatty duck livers” from Hudson Valley Foie Gras. It is theorized that this force-feeding causes the ducks painful injuries such as tearing of the esophagus.

The swollen ducks’ livers leave birds very little to no room for their air sacs to fill with oxygen, meaning that the ducks spend their last ten to fourteen days feeling as if they are being smothered.

The ducks of HVFG are confined to dark, warehouse-like sheds where there is no water and they are unable to live like most ducks. The ducks are hung upside down and their throats are slit after weeks of torture. However, many of the ducks sent to slaughter are still conscious as they bleed to death. At HVFG, despite claims that the ducks “don’t get sick,” an average of 41 birds die prematurely every day. These birds are not healthy.

Foie gras production is so cruel that at least 15 countries have banned it, including Australia, Germany, Israel, and the U.K. It has been denounced by many well-respected chefs and restaurateurs. Fifteen countries, including Australia, Germany, and the U.K., have banned the production of foie gras, and we must urge Gordon Ramsay to do the same.

PETITION LETTER:

Dear Gordon Ramsay,

We are requesting that you immediately stop serving and offering fois gras in all of your restaurants.

An investigator recently visited Hudson Valley Foie Gras, the supplier of a large portion of the world’s fois gras, and discovered that the people working there forcibly “shove steel tubes down ducks’ throats and pump huge amounts of grain into them three times a day.” Around 15,000 ducks every year don’t even make it to slaughter, and it has been found that an average of 41 ducks drop dead daily.

These deaths are not peaceful or humane, either. The large size of the duck livers means that the birds having no space for their air sacs to fill with oxygen, resulting in the ducks spending their last days feeling smothered. HVFG supplies the foie gras sold at your restaurant, Gordon Ramsay at the London. We demand that you help end this despicable animal cruelty and take fois gras off your menus.

Sincerely,

[Your Name Here]

Photo credit: Acarpentier via Wikimedia Commons

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