Aramark will stop serving foie gras, the French delicacy made from duck and goose livers, reports the Philadelphia Inquirer. The traditional force feeding process used to distend the livers of the birds that produce foie gras is considered unusually cruel by some, and producers have been under pressure to discontinue the practice.
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.