New York bans foie gras


New York bans foie gras

From 2022, the production and trade of foie gras will be banned in the state of New York, a ban that had already been adopted in California in 2012.

A piece of news that will certainly cause discussion but which stands as a new way of understanding food and animal rights: starting from 2022, the state of New York has definitively banned the production and trade of foie gras .from 2022 no more foie gras in the state of new yorkThe penalty for those who do not respect the ban will be hefty fines, up to $ 2,000, but no prison, as was initially envisaged. The ban causes a sensation because it concerns New York, one of the symbolic cities of consumerism and international gastronomy: banning a product here is certainly a very important symbolic gesture. Many hope that such an important city can act as a tow to others, perhaps even going outside the United States, with a view to the future (certainly very future) of reviewing the intensive production of meat.

Foie gras, literally, is fatty liver: to achieve this, producers force-feed the animals through a gastric tube, which is introduced into the animal’s trachea. New York is not the first US state to ban foie gras, but it joins a list of US administrations that have already banned its sale in their stores. The first was in 2012 in California .

Clearly in revolt part of the restaurateurs and producers of the state, who accuse the authorities of radical and too excessive choices. The anger is especially strong in the many French restaurants in the city, already hit hard by the tariffs introduced by Donald Trump on wines. Those who are much more afraid, however, are the two New York companies producing foie gras, the two largest producers in the United States, for which the Big Apple is the largest market.

Foie gras in Italy

As far as our country is concerned , its production is already prohibited, while its import and trade are not . The Slow Food association , very active on the issue of animal welfare, has already declared for several years clearly opposed to this practice , considered really too cruel, comparing it to all industrial meat production.for years slow food has declared itself against the eu practice of banning production but allowing tradeThe association had declared in 2012, with respect to the ban on foie gras in California: “ California had enormous courage: to officially ban a product without health and food safety reasons is an unprecedented fact. In this case, the will of consumers (see animal rights associations) prevailed over the logic of producers, even if for now we consider the case difficult to export, both in geographical and product terms “. It’s still: “We should get out of the hypocrisy of banning production, but allowing its sale. This is what happens in the EU, where it is forbidden to produce foie gras in almost all countries, but the sale is allowed everywhere and in France it uses the IGP brand. This reasoning is connected to the process of removal by consumers in which they pretend not to see (sometimes just not known) the consequences of the industrial farming method to produce meat, eggs, milk, etc. If all consumers touched intensive farming with their hands and eyes, we are sure that very few of them would continue to consume those products. We can say that currently the common sensitivity ignores the intensive methods of breeding and slaughtering, facilitating the consumption of meat and other derived products “.


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