Belgium

Per‑capita and national estimates – Belgium has only a small domestic foie‑gras industry but is one of the largest consumers relative to population. A 2020 feature in Sillon Belge noted that Belgian consumers eat about 105 g per person per year, making Belgium the second‑highest per‑capita consumer in the world; yet the country has only eight producers (seven in Wallonia)[1]. The same article explained that local production is tiny (about 26 tonnes in 2019) and the rest is imported; Belgium imported 1,200 t of raw foie gras in 2019[2]. Euro Foie Gras, an industry group, lists similar figures: 13 t of foie gras (all duck) produced in Belgium in 2024, with Belgian consumers eating about 105 g per person per year and the country ranked as the second‑largest importer of raw foie gras[3]. Imports as a proxy for consumption – World Bank/WITS customs data show that in 2023 Belgium imported 193 t (US$7.9 million) of fresh or chilled fatty livers of geese/ducks (HS 020731), second only to France[4]. By contrast, domestic exports of raw foie gras were roughly 122 t[5], suggesting Belgium acts mainly as an importer and minor re‑exporter. Market research summarised by 6Wresearch (2023) describes Belgium as having a compound annual growth rate of about 13.9 % between 2020‑2024 and notes that the top suppliers to Belgium include the Netherlands, Germany, Poland, the UK and Spain (implying a concentrated supply structure)[6]. Trends – Local and European production was disrupted by avian influenza outbreaks in 2016‑2017 but recovered by 2019. Belgian consumption appears robust; producers say demand remains strong despite economic pressures and growth of veganism. The co‑owner of Ferme de la Sauvenière told The Brussels Times in January 2026 that “Belgians love foie gras” and that sales of their products remain steady[7]. The 6Wresearch report notes a slowing growth rate in 2023‑24 but still sees strong demand[6]. The popularity of animal‑free “Faux Gras” is also rising; GAIA claims sales of its vegetarian pâté reached 160 000 jars per year in Belgium and increased 433 % between 2009 and 2011[8], showing that some consumers are shifting.

Socio‑economic profile – Foie gras remains a luxury or festive delicacy. The Sillon Belge article explains that it is especially prized during end‑of‑year holidays[1]. Fine‑dining restaurants and affluent households consume it routinely; pan‑seared goose foie gras at Brussels’ Brasserie Signature costs about €31.90[9]. Belgian airlines promote it to business‑class passengers; Brussels Airlines menus created by Michelin‑starred chefs featured foie gras appetisers[10][11]. Nevertheless, the product also appears in mid‑range brasseries and in jars sold through supermarkets and gourmet shops, making it accessible to upper‑middle‑class consumers. Domestic vs. tourist consumption – Evidence suggests that consumption is mainly domestic. The Brussels Times notes that a Walloon producer raises 12 000 ducks annually and sells to Belgian customers despite growth in veganism[12]. However, tourism and hospitality play a role: Brussels Airlines serves foie gras on long‑haul flights[10], and high‑end hotels and restaurants in Brussels, Antwerp and Bruges offer foie gras to visitors. Fine-dining tasting menus often pair foie gras with regional ingredients such as rhubarb and Liège syrup[11]. Demographic and regional concentration – Consumption is concentrated in Flanders and Wallonia’s urban centres where gourmet restaurants and affluent households are more numerous. Sauvenière farm, located near Florennes in Wallonia, and Upignac in Namur province cater to local and national markets[1]. Brussels, as the capital and host to EU institutions, has numerous restaurants serving foie gras; airlines and hotels there increase exposure among international travellers. Seasonality – Foie gras is primarily eaten at Christmas and New Year[1]. Producers report strong sales in December, while consumption during the rest of the year is largely restricted to gourmets in restaurants or special occasions.

Domestic production – Belgium is among five EU countries that still produce foie gras. Production is confined to a handful of family farms in Wallonia. Ferme de la Sauvenière raises 12 000 ducks annually and slaughters on site, using hand‑feeding to enlarge the livers[12][7]. Ferme d’Upignac in Upigny makes raw, semi‑cooked and au torchon foie gras, emphasising traditional craftsmanship[13]. Domestic production amounted to about 26 t in 2019[2] and 13 t in 2024[3], all from ducks. Imports and exports – With limited output, Belgium relies heavily on imports. The 2019 Sillon Belge piece states that Belgium imported 1,200 t of raw foie gras that year[2]. WITS data for 2023 show imports of 193 t of fresh or chilled fatty livers worth US$7.9 million, while exports were just 122 t[4][5]. Market research suggests that the main suppliers are the Netherlands, Germany, Poland, the UK and Spain[6], though Hungarian and French producers dominate global supply. Imports include raw lobes for restaurants and semi‑cooked or canned foie gras for retail; no official data exist for processed imports[2]. Re‑export and secondary processing – Belgium acts as a modest re‑export hub. According to WITS, Belgian exports of raw fatty livers in 2023 were about 122 t[5]. Some imported lobes are processed by local producers (e.g., Upignac) into terrines and blocks for domestic sale and export to neighbouring countries. Effect of production bans – In July 2018 Flanders decided to ban fur farming and force‑feeding for foie gras by December 2023[14]. A December 2022 article in The Brussels Times confirmed that from 1 January 2023 Flanders became force‑feeding free as the last foie‑gras company ceased the practice[15]. The Brussels-Capital Region prohibited force‑feeding in 2017[16]. As a result, production persists only in Wallonia. Activist group GAIA estimates that around 25,000 ducks are force‑fed each year by the seven Walloon producers[17]. GAIA launched legal action against the Walloon region in 2023 to force a ban[18]. Despite these bans, consumption continues because imports remain legal; there is no prohibition on sale or consumption. Bans appear to have little effect on volume so far but raise public awareness and could increase costs.

Restaurants and fine dining – Foie gras features prominently on menus of Belgian Michelin‑starred restaurants and brasseries. Brasserie Signature in Brussels offers pan‑seared goose foie gras with caramelised Granny Smith apple and Liège syrup for €31.90[9]. Top chefs design foie‑gras dishes for Brussels Airlines Business‑Class passengers, such as foie gras with mango and smoked eel[10] or foie gras with rhubarb and lemon gingerbread[11]. In Antwerp and Bruges, restaurants often offer seared foie gras with local fruits or beers. In these venues foie gras is usually served as a starter or as part of tasting menus. Hotels, airlines and cruise ships – Luxury hotels in Brussels and Ghent feature foie gras on festive menus. Brussels Airlines uses it to showcase Belgian gastronomy to international passengers[10]. There is no evidence of significant cruise-ship consumption specific to Belgium, but European cruise lines often include foie gras on board. Retail – Semi‑cooked foie gras and pâté are sold in gourmet shops, farmers markets and supermarkets. Producers such as Ferme d’Upignac sell raw, semi‑cooked and au torchon foie gras directly through farm shops and online, pairing them with wine recommendations[19]. GAIA’s animal‑free “Faux Gras” is sold in most Belgian supermarkets, with sales of 160 000 jars per year[8]. During December, supermarkets stock imported French terrines and blocks, often labelled with PGI (Sud‑Ouest) or Label Rouge designations. Private homes vs public dining – Many Belgians serve foie gras at family holiday meals. The high per‑capita consumption figure (105 g) implies home consumption in addition to restaurant dining. Domestic producers sell directly to households via farm shops and seasonal markets. Public consumption in restaurants and airlines provides visibility and prestige but probably represents a minority of overall volume.

Key producers and distributors – The Belgian foie‑gras sector comprises around seven artisanal farms in Wallonia. Ferme de la Sauvenière in Hemptinne raises about 12 000 ducks per year and conducts all stages from rearing to slaughter, emphasising control of welfare and feed[12]. Ferme d’Upignac near Namur produces raw, semi‑cooked and au torchon foie gras using traditional methods[13]. Other small producers include Périgord Belge (Ichtegem), Castelnou, and Gérard et Céline in Hainaut. Because Flanders banned force‑feeding, producers there have ceased operations[14]. Wholesale distributors import raw lobes from France, Hungary or Spain and supply restaurants and caterers; Upignac and Sauvenière also import some raw liver for further processing. Role of luxury hospitality and tourism – The airline and hotel sectors use foie gras to showcase Belgian culinary sophistication. Brussels Airlines collaborates with Michelin‑star chefs and features foie gras in Business‑Class menus[10][11]. High‑end hotels offer foie gras in festive buffets and banquets. Tourism helps sustain demand, but local consumers remain the main market. Price positioning – Foie gras is marketed as accessible luxury. Restaurant starters cost around €30‑35 per portion[9], while jars of quality terrine range from €20–45 in specialty shops. Alternative products such as Faux Gras are cheaper, broadening the consumer base. Product positioning and substitutes – Foie gras is often a star appetiser rather than a marginal garnish. Some chefs integrate it into more complex dishes (e.g., stuffed quail, beef fillet with foie gras). In response to welfare concerns, vegan alternatives like Faux Gras are marketed as cruelty-free options and have gained popularity[8]. Producers emphasise quality and animal welfare to differentiate artisanal products from industrial imports[20].

Belgian chefs serve foie gras in a variety of preparations: Terrine or torchon – Whole livers are seasoned with salt, pepper and Armagnac, wrapped in cheesecloth and slowly cooked. Upignac offers raw, semi‑cooked and au torchon foie gras[21]. Diners slice the chilled terrine and serve it on toast or brioche. Seared (poêlé) – Restaurants like Brasserie Signature pan‑sear goose foie gras and serve it with caramelised apples and Liège syrup[9], or with rhubarb and lemon gingerbread[11]. The searing gives a crisp exterior and creamy interior. Pâté or bloc – Several lobes are emulsified and cooked to create a smooth pâté (bloc), which Upignac describes as a homogenous texture with delicate taste[22]. These are sold in jars for retail. Pairings – Producers recommend pairing foie gras with sweet wines such as Sauternes, Monbazillac or Jurançon, Champagne or full‑bodied white wines[23]. Some restaurants pair it with Belgian beer or Liège syrup, integrating regional flavours. Integration into local cuisine – Chefs often combine foie gras with traditional Belgian ingredients like apple, rhubarb, Liège syrup and gingerbread. Brussels Airlines menus pair foie gras with mango and smoked eel[10], or with rhubarb and gingerbread[11]. Producers emphasise craftsmanship and local terroir rather than the French Southwest to position it as a Belgian specialty.

Luxury and tradition – Foie gras is marketed as an indulgent delicacy associated with festive meals and high gastronomy. Local producers stress craftsmanship and respect for animals; Ferme de la Sauvenière’s owners told The Brussels Times that they buy day‑old ducklings, rear them outdoors and gently feed them by hand because “a stressed duck doesn’t get fat”[12][7]. Upignac highlights its mastery of artisanal preparation methods[13]. The Sillon Belge article emphasises the extensive and regulated nature of Belgian production and notes that producers invite the public to open‑farm days to combat negative perceptions[24]. Controversy and animal welfare – Animal welfare organisations such as GAIA criticise force‑feeding as cruel and have successfully campaigned for bans in Flanders and Brussels[14][16]. In 2023 GAIA estimated that around 25,000 ducks are still force‑fed annually in Wallonia and launched legal action against the regional government[18]. Activists argue that Belgium imports large quantities of foie gras and that the majority of citizens want the practice banned[25]. Producers and chefs counter that Belgian farms adhere to strict welfare standards regulated under the 1994 Royal Decree (amended in 2010), which sets rules for cage size, training, lighting and feed[26]. They argue that hand‑feeding for a limited period is not comparable to industrial gavage and that high product quality reflects good welfare[27]. Normalization vs moral ambivalence – The high per‑capita consumption suggests broad cultural acceptance, yet activism and vegetarian alternatives signal a growing moral ambivalence. GAIA’s Faux Gras is marketed as a gourmet alternative and its rapid sales growth shows consumer openness to substitutes[8]. Media coverage around Flanders’ ban created public discussion, and some younger Belgians share negative views on foie gras on social media. However, producers maintain that the practice is part of Belgium’s gastronomic heritage and emphasise transparency and local employment[24].

Marketing strategies – Artisanal producers use craftsmanship, terroir and heritage as key messages. Upignac describes the “art of making authentic foie gras” and highlights training in the French Périgord[13]. The farm explains differences between goose and duck liver and offers serving advice[28]. Sauvenière emphasises hand‑feeding, on‑farm slaughter and welfare to reassure consumers[12][7]. Producers avoid the term “force‑feeding” and instead speak of “finishing” or “traditional feeding”. Packaging often features Label Rouge or PGI designations to signal quality. Advertising channels – Foie gras is promoted primarily through food festivals, gourmet fairs and farm open days. Restaurants market it via menus and social media; airlines issue press releases to highlight menus that include foie gras[10]. There is little mass‑market advertising; the product’s luxury image relies on word of mouth and culinary press. By contrast, GAIA promotes Faux Gras through supermarket displays and media coverage, explicitly referencing animal welfare to persuade consumers[8].

Legal status – Foie gras production remains legal in Wallonia but is subject to strict regulation under the Royal Decree of 25 April 1994, amended in 2010, which sets standards for housing, training, equipment, lighting, food and water[26]. The Brussels-Capital Region banned force‑feeding in 2017 (although there was no production there)[16]. Flanders prohibited force‑feeding and fur farming in 2018, with a phase‑out completed by 1 December 2023[14][15]. There is no ban on the import, sale or consumption of foie gras. Belgian law therefore allows the product to be sold nationwide. Public opinion and activism – Opinion polls cited by GAIA suggest that a majority of Belgians oppose force‑feeding[29]. In December 2022 GAIA, UWPA and FéFRACAF filed a petition with 6,650 signatures calling for a Walloon ban[30]. In 2023 GAIA filed a lawsuit against the Walloon government for failing to transpose EU welfare directives[31]. Animal welfare campaigns intensify around the holidays, while producers respond with open‑farm days and lobbying for industry protections. Notable controversies – The Flanders ban generated international headlines; some commentators questioned whether Belgium would be able to enjoy foie gras at Christmas. Belgium’s status as an EU capital makes it a focal point for petitions and protests. No legal cases have challenged the sale of imported foie gras, and EU free‑movement rules make a trade ban unlikely.

Persistence of consumption – Despite small domestic production and growing animal‑welfare concerns, Belgium remains one of the world’s heaviest foie‑gras consumers. High per‑capita consumption (≈105 g per person) is sustained by cultural traditions, holiday rituals and a vibrant gastronomic scene[1]. The product symbolises luxury and indulgence; airlines and restaurants use it to showcase Belgian culinary identity[10]. Supply structure vulnerability – Consumption relies overwhelmingly on imports, mainly of raw lobes from France, Hungary and Spain, and processed products; domestic production is declining due to regional bans and activism[2][14]. Supply is vulnerable to avian influenza outbreaks, trade disruptions and regulatory bans on force‑feeding. Belgium’s role as the second‑largest importer means that customs policy or EU standards could influence availability[4]. Pressure points – Activist campaigns have already secured bans in two regions and are challenging Wallonia in court[32]. The cultural narrative of artisanal welfare‑friendly production counters some criticism but may be undermined by footage from industrial farms elsewhere. The growth of plant‑based alternatives like Faux Gras shows that consumers are receptive to ethical substitutes and may shift further if price, availability or social norms change[8]. Global context – Belgium’s high per‑capita consumption and significant imports make it an important market for French, Hungarian and Spanish exporters. As Flanders and possibly Wallonia phase out force‑feeding, Belgium could transition from a small producer to a pure importer and re‑exporter. The market demonstrates how a small, affluent European country sustains foie‑gras demand through tourism, gastronomy and holiday traditions, while simultaneously nurturing opposition movements and ethical alternatives. [1] [2] [20] [24] [27] La production de foie gras, en toute transparence à la ferme de la Sauvenière - SillonBelge.be https://www.sillonbelge.be/6658/article/2020-10-16/la-production-de-foie-gras-en-toute-transparence-la-ferme-de-la-sauveniere [3] [26] Belgium – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/2019/04/25/belgium/ [4] Fresh or chilled fatty livers of geese or ducks imports by country |2023 https://wits.worldbank.org/trade/comtrade/en/country/ALL/year/2023/tradeflow/Imports/partner/WLD/product/020731 [5] Fresh or chilled fatty livers of geese or ducks exports by country |2023 https://wits.worldbank.org/trade/comtrade/en/country/ALL/year/2023/tradeflow/Exports/partner/WLD/product/020731 [6] Belgium Foie Gras Market (2025-2031) | Forecast & Size https://www.6wresearch.com/industry-report/belgium-foie-gras-market [7] [12] Discover Belgium's latest food and drink trends https://www.brusselstimes.com/1909551/discover-belgiums-latest-food-and-drink-trends-2 [8] Veggie Foie Gras Delivered from Belgium to Hollande | Wine-Searcher News & Opinion https://www.wine-searcher.com/m/2012/08/veggie-foie-gras-delivered-from-belgium-to-hollande [9] Menu | Brasserie Signature https://brasseriesignature.be/en/our-menu [10] Brussels Airlines serves meals of Julien Lahire https://press.brusselsairlines.com/brussels-airlines-serves-meals-of-belgian-star-chef-julien-lahire [11] Namur top chef Pierre Résimont creates menus for Brussels Airlines https://press.brusselsairlines.com/namur-top-chef-pierre-resimont-creates-menus-for-brussels-airlines [13] [19] [21] [22] [23] [28] Le Foie Gras d'Upignac https://lafermedupignac.be/en_US/le-foie-gras [14] Flemish government bans fur farming and force-feeding for foie gras | Eurogroup for Animals https://www.eurogroupforanimals.org/news/flemish-government-bans-fur-farming-and-force-feeding-foie-gras [15] Christmas without foie gras? Flanders becomes force-feeding-free https://www.brusselstimes.com/339934/christmas-without-foie-gras-flanders-become-force-feeding-free [16] [25] [29] Ban on force-feeding in the Brussels-Capital Region | GAIA https://www.gaia.be/en/news/ban-force-feeding-brussels-capital-region [17] [18] [30] [31] [32] Force-feeding in foie gras production: GAIA launches legal action against the Walloon Region | GAIA https://www.gaia.be/en/news/force-feeding-foie-gras-production-gaia-launches-legal-action-against-walloon-region

Earliest production c. 1980s → January 2026.

Belgium’s foie‑gras industry is small but symbolically important. Production began in the 1980s and peaked at 48 t in 1995[6]; it has since declined to around 25 t in 2012[3] and 13 t in 2024[2]. The sector produces less than 1 % of global foie gras but Belgians are enthusiastic consumers, making Belgium the second‑largest consumer per capita in Europe and a significant importer[2]. Production is confined to Wallonia, where about seven family‑run farms and co‑operatives use conventional force‑feeding. Belgium exports chilled fatty livers valued at US$4.7 million in 2023[7] but still imports more raw livers than it produces, relying on large supplies from Hungary and France[8]. Politically, the industry is increasingly fragile. Brussels banned force‑feeding in 2017 and Flanders followed with a decree ending all force‑feeding and fur‑farming by December 2023[9]. Wallonia’s government remains supportive, yet animal‑welfare activists (notably GAIA) have mobilised public petitions and litigation. In December 2023 GAIA sued the Walloon Region for failing to ban force‑feeding, arguing that it violates EU directives and the region’s own animal‑welfare code[10][11]. The industry therefore operates under constant legal pressure and may shrink further if Wallonia enacts a ban.

Regional legislation. Brussels enacted a ban on force‑feeding in 2017, Flanders in 2019, with enforcement by 2023[16][9]. Wallonia has not followed suit despite petitions. Legal action against Wallonia (2023–present). GAIA’s 2023 lawsuit argues that Walloon regulations allowing force‑feeding violate EU Directive 98/58/EC and the Council of Europe’s recommendations to study alternatives[1][5]. The case seeks to compel the region to ban force‑feeding under its animal‑welfare code[20]. EU regulatory review. In 2023–2024 the European Commission consulted on revising poultry marketing standards. Four Paws and other NGOs submitted comments urging deletion of minimum liver‑weight requirements, which would allow non‑gavage foie gras to be marketed legally[32]. Member‑state positions remain divided. Potential trade disputes. Should Wallonia ban force‑feeding, producers could challenge the ban under EU free‑movement rules. However, the Flanders and Brussels bans have not been legally challenged, suggesting that regional bans are defensible. Conversely, if other countries or cities ban foie gras sales (like New York City or UK supermarkets), Belgium’s exports could be curtailed.

Belgium’s foie‑gras sector differs from France’s industrial model in several ways: Scale and fragmentation. Belgian production is tiny (13 t in 2024) and dispersed among seven farms[1]. France produces over 15,000 t; Hungary nearly 2,500 t[2]. There is no vertically integrated conglomerate; instead, family farms combine breeding, fattening, slaughter and direct sales. This structure encourages artisanal quality but limits economies of scale. Mixed cultural drivers. Foie gras is part of Belgium’s festive cuisine, especially around Christmas. Consumption per capita is second only to France, yet production never met domestic demand. Belgians rely heavily on imports; the industry therefore operates more as a niche artisanal sector than a national supply chain hub. Regulatory asymmetry. With production restricted to Wallonia, the sector is vulnerable to regional politics. Flanders and Brussels banned force‑feeding for ethical reasons; Wallonia defends it as rural heritage. This divergence exposes the industry to legal uncertainty and activism. Labour and cost structure. Small farms rely on family labour and seasonal workers; they do not contract feedlots or external hatcheries. Without scale, they face higher unit costs and thus emphasise high‑end, artisanal branding. By contrast, French and Hungarian producers operate large integrated systems with contracted farmers.

Target regional legislation. The Belgian case shows that subnational bans can effectively dismantle a country’s foie‑gras industry. Activists succeeded in Flanders and Brussels by framing the issue around animal cruelty and aligning it with broader anti‑fur campaigns[9][16]. Similar strategies could be applied to other regions within producing countries. Leverage EU law. GAIA’s 2023 lawsuit argues that Wallonia violates EU Directive 98/58/EC[11]. Using EU law to challenge national or regional rules offers a promising pathway, especially when domestic legislation is outdated. Advocates elsewhere might similarly invoke EU or national animal‑welfare provisions. Exploit marketing standards. The EU requirement that foie‑gras livers weigh at least 300 g (duck) or 400 g (goose) effectively mandates force‑feeding. Four Paws’ campaign to delete these lines would enable producers using natural feeding to label their product as foie gras[32]. Pushing this reform could undercut the legal rationale for force‑feeding across Europe. Highlight consumption vs production paradox. Belgium consumes much more foie gras than it produces. Activists can emphasise that bans will not deprive consumers (who already eat imported foie gras) but will end cruelty in local farms. This argument helped pass the Flemish ban and could be persuasive elsewhere. Focus on small scale and vulnerability. With only seven producers remaining[1], the Belgian industry lacks the political clout of France’s sector. Exposing the small scale and economic fragility can counter arguments about significant job losses. In other countries, targeting small clusters of producers may also be a feasible strategy.

EU Scientific Committee on Animal Health and Animal Welfare, Welfare Aspects of the Production of Foie Gras in Ducks and Geese (1998) – production and consumption data for Belgium[6]. Donald M. Broom & Irene Rochlitz (trans.), Production of Foie Gras Without Force Feeding (2015) – Belgian production (25 t, 13 producers, 50 k ducks) and species share[3]. Euro Foie Gras, Who We Are (2024) – 13 t of foie gras produced in 2024, 105 g per capita consumption, and regulatory overview[2][15]. GAIA, Force‑feeding in foie gras production: GAIA launches legal action against the Walloon Region (Dec 2023) – number of Walloon producers (7), birds force‑fed annually (25,000), and legal arguments[1][11]. GAIA news releases (2017–2019) – regional bans in Brussels and Flanders and closure of the last Flemish producer[16][9][17]. Flanders Today, “Foie gras out of favour” (2010) – operations at Bekegemse Foie Gras (30 k ducks per year, group pens)[14]. Ferme d’Upignac (company history) – origins, workshop construction, supermarket supply and workforce[12][22]. Ferme Louis Legrand (farm website) – eight‑generation farm, start of duck breeding in 1998, outdoor rearing and maize gavage[13]. Euro Foie Gras articles (2019, 2022) – Belgian consumption (90 g per capita), fattening phase (10–14 days), open‑farm days at Sauvenière and Louis Legrand[4][23]. WITS (World Bank/UN Comtrade) data on fresh or chilled fatty livers exports in 2023 – Belgium’s export value and quantity[7]. TrendEconomy statistics on goose fatty livers (HS 020753) – Belgium’s share of world imports and exports, major partners[26][24]. FASFC, Situation in Belgium – Avian Influenza (2025) – outbreak data for 2022–2024 and HPAI‑free status[33]. Four Paws blog, The EU Can End Mandatory Force‑Feeding in Foie Gras Production (July 2023) – discussion of EU regulation requiring minimum liver weights and call for reform[32]. [1] [5] [10] [11] [18] [19] [20] Force-feeding in foie gras production: GAIA launches legal action against the Walloon Region https://press.gaia.be/force-feeding-in-foie-gras-production-gaia-launches-legal-action-against-the-walloon-region [2] [15] [21] Who We Are – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/who-we-are/ [3] [28] Microsoft Word - 2015 - FINAL FG Report Broom Rochlitz_NLrev_Hilde.docx https://www.gaia.be/sites/default/files/2021-04/2015_-_final_fg_report_broom_rochlitz_nl_final_0_0.pdf [4] Ban of assisted-feeding in Flanders – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/2019/03/21/en-etiam-semper-mi-vitae-interdum-lacinia/ [6] 0727.PDF https://food.ec.europa.eu/system/files/2020-12/sci-com_scah_out17_en.pdf [7] Fresh or chilled fatty livers of geese or ducks exports by country |2023 https://wits.worldbank.org/trade/comtrade/en/country/ALL/year/2023/tradeflow/Exports/partner/WLD/product/020731 [8] [24] [25] [26] [27] Meat and edible offal; of geese, fatty livers (foie gras), fresh or chilled | Imports and Exports | 2023 https://trendeconomy.com/data/commodity_h2/020753 [9] Flemish Parliament approves ban on fur farming and force feeding | GAIA https://www.gaia.be/en/news/flemish-parliament-approves-ban-fur-farming-and-force-feeding [12] [22] From Upigny to Upignac, a family history https://lafermedupignac.be/en_US/une-histoire-de-famille [13] Ferme Louis Legrand - Producteur de foie gras artisanal - Templeuve ( Tournai ) - Belgique - Accueil - Accueil - https://www.fermelouislegrand.be/ [14] Friendly faux | Flanders Today https://www.flanderstoday.eu/content/friendly-faux [16] Ban on force-feeding in the Brussels-Capital Region | GAIA https://www.gaia.be/en/news/ban-force-feeding-brussels-capital-region [17] Last foie gras producer in Flanders to close ahead of force-feeding ban | The Bulletin https://www.thebulletin.be/last-foie-gras-producer-flanders-close-ahead-force-feeding-ban [23] Discovery, pedagogy and rurality: immersion in Wallonia’s foie gras farms – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/2022/06/22/discovery-pedagogy-and-rurality-immersion-in-wallonias-foie-gras-farms/ [29] [30] [31] [33] Situation in Belgium | FASFC https://www.fasfc.be/animals/animal-health/animal-diseases/avian-diseases/avian-influenza/situation-belgium [32] The EU Can End Mandatory Force-Feeding in Foie Gras Production - FOUR PAWS – Animal Welfare https://www.four-paws.be/our-stories/eu-blog-news/the-eu-can-end-mandatory-force-feeding-in-foie-gras-production