On behalf of the Humane Society Veterinary Medical Association (HSVMA), a national organization of more than 9,000 veterinary professional members with a focus on animal health and welfare, we convey our strong support for New York City Intro 1378. This bill, introduced by Council Member Carlina Rivera, would prohibit the sale of foie gras from force-fed ducks and geese. Joining with HSVMA, several individual licensed New York veterinary professionals have also signed this letter of support.
Foie gras is a luxury food produced by inserting a pipe down the esophagus and inhumanely force-feeding ducks or geese up to several times daily, in order to intentionally induce hepatic lipidosis, a disease state of liver enlargement. The fatty livers, which can be enlarged 10 times past their normal size, are then sold as a delicacy. Serious health ramifications to the birds can include esophageal trauma, difficulty breathing, mobility problems, aspiration, liver hemorrhage, and even cardiac or renal failure.
There is significant scientific evidence to support ending force-feeding in the foie gras industry:
The Scientific Committee on Animal Health and Animal Welfare of the European Commission declared that “[T]here is good evidence that liver structure and function…is severely altered and compromised in force-fed ducks and geese. [The Committee] concludes that force-feeding, as currently practiced, is detrimental to the welfare of the birds.”
Additionally, several well-respected veterinarians and animal welfare experts have attested to the harm caused by force-feeding ducks and geese:
"Due to the enormous size of the livers … the birds have no room for their air sacs to fill with oxygen … analogous to feeling as if one is [being smothered].” -Dr. Holly Cheever, DVM, Humane Society Veterinary Medical Association
“The practice of force-feeding amounts of food far beyond the limits of the duck’s need to eat causes pain and suffering. Ducks are highly capable of feeling pain, especially in the throat area. They have a gag reflex that would be overcome by the tube insertion, and this would cause distress in the bird.” - Dr. Debra Teachout, DVM, MVS
“Force-feeding in the foie gras industry is inherently cruel. … This feeding beyond what the ducks would eat normally causes hepatic lipidosis, or fatty liver, which impairs liver function. Severe liver impairment can lead to conditions like enlargement of the liver, fluid in the abdomen and eventually death.” - Dr. Lorelei Wakefield, VMD
“In my opinion, [force-feeding] is cruel and inhumane, as it involves rough, invasive handling and can result in trauma and injuries to the esophagus. The process overrides the natural system of hunger and satiety and the birds in the video appear to be frightened and distressed - they move immediately away from the handler as soon as they are released.” - Dr. Sara Shields, PhD, an animal welfare expert with an emphasis in poultry
“[T]he process of force-feeding birds in order to deliberately induce a disease state is patently inhumane, causing severe physical pain and psychological distress.” - Dr. Lee Schrader, DVM
Establishing an animal cruelty offense to discourage foie gras production and prohibit its sale from force-fed ducks and geese is a common-sense reform that advances the welfare of animals.
We strongly encourage members of the New York City Council to co-sponsor and pass Intro 1378.
Sincerely,
Eileen Jefferson, DVM
New York State Representative, Humane Society Veterinary Medical Association (HSVMA)
Holly Cheever, DVM
Vice President, New York State Humane Association (NYSHA)
and Leadership Council, Humane Society Veterinary Medical Association (HSVMA)
Joined by the following New York veterinary professionals:
John Green, DVM
Michal Hess, DVM – Glendale, NY
Susan Whittred, DVM – Rockaway, NY
Wendy Ip, BVetMed – New York, NY
Dr. Vanessa Spano, DVM, AVSAB - New York, New York
Gloria Tulliu, DVM – Queens, NY
Gretchen Cawein, DVM – New York, NY
Andrew Kaplan, DVM – New York, NY
Justin Lamb, Brooklyn, NY
Anne Marie McPartlin, veterinary technician
Deanna Price, veterinary technician
Denise Shea, veterinary technician
Alysa Cook, DVM
Dr. Steven Marvin Bruck
Dr. Tim Patrick Vleuten
Emily Margaret Hirsch, veterinary student
Joelle Stingone, veterinary technician
Kara Abbott, veterinary student
Kim Keane, veterinary technician
Kristen Cameron Schott, veterinary student
Dr. Pam Shultz
Dr. Pamela Perry
Dr. Pratikshya Patil
Michelle Brownstein, DVM
Rudy E. Zamora, DVM
Dr. Adriana Pena
Dr. Amy J. Scarpinato
Dr. Betty Garcia Nussbaum
Dr. Danielle Pugliese
Dr. Dennis Dougherty
Dr. Elizabeth Alexander
Dr. Elizabeth O. Higgins
Dr. Eva Armfield
Dr. Hyunmin Kim
Dr. Jenny Ripka
Dr. Jeri Cheraskin
Dr. John Glenn Hynes
Dr. John Wendell Green
Dr. Kathleen Makolinski
Dr. Lawrence Silberg
Dr. Lena DeTar
Dr. Linda Hunter
Dr. Lisa Hara Levin
Dr. Lucia A. Roberts
Dr. Lynn Santors
Dr. Margaret B. Ohlinger
Dr. Marie Butcher
Dr. Mary Catherine Dryoff
Michelle White, DVM
Jill Epstein, veterinary technician