In eight months, the sale of foie gras will be illegal in California. Although animal rights activists may be cheering, several prominent chefs are disappointed and upset. Many of the more outspoken chefs source their foie gras from humane suppliers, a practice that trickles down to almost all the food they serve. In other words, these chefs are very conscious of the ingredients they use and are careful about the proteins they source.
The consumption of foie gras is a hotly contested issue worldwide, but we can't help but think that there are foods that are more controversial than duck liver. Foie gras is a delicacy consumed by few. Foods like feedlot beef and farmed salmon are sold on a much larger scale, so consuming them arguably has a much bigger impact not only in terms of animal rights, but also for human and environmental health.
Below, eight foods that deserve a closer look at restricting before foie gras: