Luxembourg

Luxembourg never developed a significant foie gras industry. The country’s small agricultural sector and lack of a tradition of goose or duck liver fattening meant that foie gras was not produced domestically. Instead it was imported from France and Belgium and served at Christmas and in fine‑dining restaurants. Forced Feeding, a 2000 report produced for World Society for the Protection of Animals, notes that the Animal Welfare Act of 1965 already prohibited manual or mechanical force‑feeding of poultry[1]. Under this statute, anyone who performed manual or mechanical force‑feeding of birds was liable to penalties[1]. Since force‑feeding is necessary to obtain the large fatty livers used for foie gras, this early prohibition made domestic production impracticable. The report highlights Luxembourg as one of several countries where legislation “prohibits the forcible feeding of poultry by hand or machine”[2]. The law of 15 March 1983 further tightened the ban. A French animal‑protection website summarises chapter VIII of the 1983 law: “It is forbidden to force‑feed an animal or to feed it forcibly unless its state of health requires this measure”[3]. This explicit wording targeted all species and left no legal space for foie gras production. Because the practice was already marginal, the ban did not close any existing farms; it simply formalised an absence of industry. Consequently, there are no reliable figures for producers, output, employment or market value in Luxembourg because the industry never existed. Foie gras consumption remained a small, imported delicacy for wealthier consumers.

Luxembourg imported foie gras for domestic consumption. The European Commission’s 1998 report on the welfare aspects of foie gras production lists France’s exports of processed foie gras in 1995 and notes that 380 tonnes were exported, including 64 tonnes to Belgium and Luxembourg[4]. The report treats Belgium and Luxembourg together, implying that Luxembourg’s share was modest. Other sections of the report show that raw foie gras exports from France to Belgium/Luxembourg rose from 320 tonnes in 1996 to 677 tonnes in 1998[5]. This confirms that Luxembourg’s market was served almost entirely by imports from France (with some from Hungary or Belgium); no sources mention any export of foie gras from Luxembourg. Because Luxembourg had no domestic production, banning force‑feeding did not require compensation or grandfathering of producers. The 1965 and 1983 laws simply outlawed a practice that was not used. Restaurants and retail stores continued to sell imported foie gras. There is no evidence that consumption declined significantly; as of the 2010s, foie gras remained available in high‑end shops and restaurants, though always as an imported product.

Luxembourg’s ban is embedded in general animal‑welfare legislation rather than a specific foie gras statute. The Animal Welfare Act of 26 February 1965 prohibited several forms of cruelty, including “those who proceed with manual or mechanical force‑feeding of poultry”[1]. This effectively banned the production of foie gras by force‑feeding geese or ducks. The Law of 15 March 1983 on the protection of the life and well‑being of animals strengthened the wording by stating: “It is forbidden to force‑feed an animal or to feed it forcibly unless its state of health requires this measure”[3]. Both laws target the act of force‑feeding; they do not ban the sale or import of foie gras. Luxembourg could not ban imports unilaterally because EU free‑trade rules prevent member states from prohibiting products lawfully produced elsewhere on purely moral grounds. The 1998 EU scientific committee acknowledged that international trade rules prevent countries from imposing import bans on foods they consider cruel[6]. Consequently, Luxembourg’s legislation draws the line at production. Imported foie gras may be sold legally, and the prohibition has no effect on restaurants or retailers. Because the ban formalised the absence of production, it does not appear to have been challenged legally.

Since there was no domestic foie gras industry to begin with, the ban’s immediate economic effects were negligible. The 1965 law did not close any farms, and there are no reports of compensation or legal challenges. Consumption continued through imports. French trade data show that France exported dozens of tonnes of foie gras to Belgium/Luxembourg in the mid‑1990s[4][5], suggesting a steady market. Contemporary restaurant guides still list foie gras dishes, indicating that availability persisted. There are no quantitative studies on consumption trends in Luxembourg, but anecdotal evidence suggests that foie gras remains an expensive festive delicacy for a small minority. Because sale and import were never banned, the ban does not undermine the ability of consumers to purchase foie gras and therefore does not significantly reduce consumption.

Very little information is available about organised advocacy in Luxembourg in the 1960s or early 1980s. The 1965 Animal Welfare Act was part of a broader codification of animal‑protection laws at a time when many European countries were updating their criminal codes. Luxembourg’s parliament sought to define and punish mistreatment of animals and included force‑feeding among the offences[7]. There is no record of a specific campaign against foie gras production, and the prohibition likely reflected a general ethical consensus rather than targeted lobbying. By the early 1980s, animal‑welfare discourse had advanced. The Law of 15 March 1983 emphasised the protection of animal life and welfare; chapter VIII prohibited force‑feeding except for veterinary reasons[3]. Again, the context appears to be a comprehensive update of animal‑protection legislation rather than a response to a domestic foie gras industry. In the 2010s, Luxembourg’s representatives in the European Parliament, such as Green MEP Tilly Metz, publicly supported EU‑wide bans on force‑feeding, but these efforts targeted producers in France, Hungary and Belgium rather than Luxembourg. Local animal‑welfare groups have focused on broader issues such as fur farming and animal testing.

Because Luxembourg did not produce foie gras, there were no domestic investigations of farms. Luxembourgish law relied on international evidence. The EU’s Scientific Committee on Animal Health and Animal Welfare (1998) report concluded that force‑feeding is detrimental to the welfare of ducks and geese[4]. The report detailed pathological liver changes, respiratory difficulty and high mortality associated with force‑feeding[8]. The Advocates for Animals/World Society for the Protection of Animals (2000) report emphasised that the 1965 Luxembourg law already prohibited force‑feeding[2] and presented scientific evidence of harm. These documents were widely cited by animal‑protection groups and reinforced the view that foie gras production is cruel. No environmental or public‑health arguments specific to Luxembourg were raised, and the public narrative centred on animal welfare.

There is no evidence of organised opposition to Luxembourg’s ban because the country had no foie gras producers. Unlike France or Belgium, Luxembourg did not face industry lobbying or threats of legal action. Cultural resistance was minimal; foie gras consumption continued through imports, and restaurants were unaffected. Because the ban targeted production and not sale, there was little incentive for opposition. The absence of industry also meant that advocates faced no strategic setbacks or need for compromises.

Luxembourg’s foie gras ban is not an isolated measure but part of a broader trajectory of animal‑welfare reform. The 1983 law on animal protection banned force‑feeding along with other acts of cruelty[3]. In 2018, the Chamber of Deputies unanimously adopted a new animal‑protection law. The government explained that the 1983 law no longer reflected contemporary values; the new statute recognises animals’ dignity, security and well‑being and treats them as sentient beings rather than objects[9]. It introduces sanctions and empowers the police and courts to enforce animal‑welfare rules[10]. The foie gras ban therefore fits within Luxembourg’s general commitment to strengthening animal protection. Luxembourg has also banned fur farming and has supported EU initiatives to end caged farming and restrict live‑animal transport.

Several factors explain why banning force‑feeding was straightforward in Luxembourg: Economic marginality: Luxembourg had no foie gras farms. Prohibiting force‑feeding did not threaten jobs or investment, so politicians faced minimal resistance. Legal framing: The ban was embedded in general animal‑welfare legislation rather than targeted at a specific industry. This avoided trade disputes and was consistent with existing provisions against cruelty[1]. Cultural context: Foie gras consumption existed but was a niche import, not a pillar of national cuisine. Many citizens could accept a production ban while continuing to consume imported products. Political structure: Luxembourg’s small, consensus‑oriented parliament could enact broad welfare reforms without major lobbying conflicts. The 1965 and 1983 laws passed without recorded dissent. European alignment: Luxembourg often aligns its policies with EU animal‑welfare standards. The 1998 EU report condemning force‑feeding[4] provided scientific justification.

Luxembourg’s experience offers limited but instructive lessons: Targeting production is easier when there is no industry. Jurisdictions without foie gras farms can prohibit force‑feeding through general animal‑welfare laws with little economic impact. Such bans signal ethical commitments even if consumption continues via imports. Import bans are harder. Luxembourg illustrates the legal limits of unilateral import bans within the EU; free‑trade rules protect products lawfully made elsewhere[6]. Countries seeking to reduce consumption must address trade law or work through regional institutions. Symbolic reforms can set precedents. Even a ban that formalises an absence of industry can contribute to international momentum against force‑feeding. Luxembourg’s early prohibition (1965) is often cited by advocates to show that force‑feeding is not essential for national gastronomy. Context matters. The ban succeeded because it faced no entrenched economic interests. In countries where foie gras production is economically significant, bans will require broader strategies, including economic alternatives for producers, public‑awareness campaigns, and possibly transitional support. Luxembourg’s case underscores that legal bans on foie gras production can be simple when the practice is economically trivial. It also reminds advocates that without accompanying measures on import and sale, consumption may continue unabated. [1] [7] A - N° 13 / 22 mars 1965 https://legilux.public.lu/filestore/eli/etat/leg/memorial/1965/a13/fr/pdf/eli-etat-leg-memorial-1965-a13-fr-pdf.pdf [2] [5] [6] [8] 159465 https://edepot.wur.nl/159465 [3] Le gavage interdit à travers le monde | L214 https://www.l214.com/stop-cruaute/le-gavage-interdit-a-travers-le-monde-2/ [4] 0727.PDF https://food.ec.europa.eu/system/files/2020-12/sci-com_scah_out17_en.pdf [9] [10] La protection des animaux au Luxembourg - Point de contact national luxembourgeois pour la conduite responsable des affaires de l'OCDE (LuxPCN) - Le gouvernement luxembourgeois https://pcn.gouvernement.lu/fr/dossiers.gouvernement2024+fr+dossiers+2018+tierschutz.html

Income/class profile – Consumption appears concentrated among affluent locals and expatriates with French cultural ties. Luxembourg’s high GDP per capita and cosmopolitan population support a strong fine‑dining sector. Dishes featuring foie gras are found mainly in Michelin‑starred or upscale French restaurants: Auberge de la Klauss offers a “signature” foie gras terrine and pan‑fried foie gras[12][13]; Bonifas serves a “duo of duck foie gras” combining terrine and creamy preparations[14]; and Michelin‑listed Les Jardins d’Anaïs includes a Terrine de Foie Gras de Chalosse on its multi‑course menu. These prices (often €28–33 per starter[15]) indicate that foie gras remains luxury‑positioned. Domestic vs. tourist demand – Many diners are business travellers, French cross‑border workers and tourists, drawn to Luxembourg’s gastronomic scene. Seasonal consumption peaks around Christmas and New Year, when brasseries advertise foie gras de réveillon (festive foie gras)[15] and Christmas markets sell foie‑gras toasties alongside local delicacies[16]. Demographic and regional concentration – Foie gras is not part of traditional Luxembourger cuisine; it is concentrated in Luxembourg City and the wine‑growing Moselle region where high‑end restaurants and hotels are located. The rural population rarely serves it at home, though some gourmet shops (e.g., Le Gourmet) sell house‑made foie gras[17] and online retailer Luxcaddy sells prepared duck confit parmentier containing 2 % foie gras[18], allowing occasional consumption by middle‑class households. Consumption pattern – Foie gras is generally consumed on special occasions (Christmas, New Year, weddings) rather than routinely. It carries symbolic value of indulgence and French sophistication. Some affluent diners view it as an integral part of fine cuisine, while others avoid it due to animal‑welfare concerns.

Domestic production and legal status – Luxembourg does not produce foie gras; the country’s 1983 animal‑protection law (updated in 2018) prohibits force‑feeding animals, stating that animals may not be force‑fed unless necessary for their health[19]. Consequently, there are no duck or goose farms producing foie gras. The law does not ban the sale or import of foie gras; hence consumption relies entirely on foreign supplies. Main suppliers – Import data reveal that France is the predominant supplier, accounting for about 90 % of fresh‑liver imports and the majority of prepared products[7][10]. Belgium and Hungary contribute small shares. Luxembourg also re‑exports some foie gras (≈8 t of fresh livers in 2024) to Belgium and Germany[20], indicating that wholesalers in Luxembourg may serve neighbouring markets. Forms of imports – Imports include whole fresh/chilled livers used by chefs and processed products (terrines, bloc de foie gras, foie gras pâtés). A government food‑safety recall list in 2021 mentions a “Bloc de foie gras de canard avec morceaux” (Montfort brand) sold in supermarkets like Auchan[21], showing that French brands supply ready‑to‑eat products to retail outlets. Effect of production ban – Luxembourg’s force‑feeding prohibition has eliminated domestic production but has not reduced consumption; imports of both fresh and prepared livers remain substantial. Nevertheless, import values have declined slightly since 2018, suggesting that ethical concerns and price might be influencing demand. If EU‑wide bans or import restrictions were introduced, Luxembourg would quickly be affected because it has no domestic supply.

Fine‑dining restaurants and brasseries – Foie gras is most visible in high‑end restaurants, where chefs prepare it as terrine, torchon, seared slices or stuffing. Examples include: Auberge de la Klauss – a gourmet restaurant near the Moselle; it produces its own foie gras and serves terrine and pan‑fried foie gras, emphasising limited production and respect for animals[12][13]. Wäistuff Leuck – its menu features pan‑fried foie gras with porcini foam and a main course of pigeon stuffed with foie gras and truffles[22][23]. La Lorraine brasserie – offers foie gras de réveillon maison with brioche and a poultry roll in mushroom & foie gras sauce priced at €28–33[15]. Les Jardins d’Anaïs – serves terrine de foie gras de Chalosse with beet salad and rye bread. Bonifas – presents a “duo of foie gras” (terrine and creamy mousse) with chutney and brioche[14]. The Michelin Guide notes that Le Plëss offers foie gras in red wine and balsamic vinegar among its delicacies[24]. These restaurants are mostly located in Luxembourg City or Moselle villages and attract affluent diners and tourists. Hotels, airlines and cruise ships – Some luxury hotels include foie gras in banquet menus, and airlines serving Luxembourg may offer it in first‑class cabins. Data are scarce but import volumes of prepared products suggest corporate catering uses it. Retail – Foie gras products are sold in specialty delicatessens, gourmet stores, supermarkets and online: Luxcaddy sells a ready‑made Duck Foie Gras Parmentier (potato and duck confit topped with 2 % foie gras) at €12.36 for 380 g[18]. Le Gourmet deli advertises house‑made smoked salmon and foie gras[17]. Montfort bloc de foie gras products are distributed through supermarkets like Auchan[21]. These retail channels make small portions of foie gras accessible to middle‑class consumers, but the product remains an occasional indulgence. Festivals and markets – Luxembourg’s Christmas markets include a “food‑lovers’ market” where vendors offer foie gras alongside local delicacies[16]. Consumption at such events reinforces the seasonal and festive character of foie gras.

Importers and distributors – Luxembourg has a handful of food distributors (La Provençale, Grosbusch, etc.) that supply restaurants and supermarkets. Because 90 % of foie gras imports come from France, French companies (Euralis–Rougié, Labeyrie, Montfort) likely dominate supply, sometimes through Belgian intermediaries. The 2021 recall list shows Montfort bloc de foie gras distributed by Auchan[21], indicating that supermarkets import finished goods directly. Price positioning – Foie gras is treated as a premium starter. Restaurant prices around €28–33 per dish[15] indicate accessible luxury—expensive but not unattainable for Luxembourg’s wealthy residents. Retail products like the Parmentier (€12.36 for 380 g) offer a cheaper way to enjoy a taste of foie gras[18]. Role of hospitality and tourism – Luxury hospitality and cross‑border tourism sustain the market. Luxembourg’s small size and open borders mean that many diners are French or Belgian visitors who expect foie gras on menus. Chefs often market it as part of authentic French cuisine and pair it with local wines. Substitutes and ethical branding – Some restaurants, such as Auberge de la Klauss, emphasise artisan production and respect for animals[12]. Researchers are developing “kinder” foie gras made without force‑feeding (treating fat with enzymes)[25]. While such products are not yet common, their emergence may influence future supply.

Luxembourg’s restaurants adopt classic French preparations: Form Examples and accompaniments Terrine/torchon Served chilled and sliced. Les Jardins d’Anaïs offers Terrine de Foie Gras de Chalosse with beet salad and toasted rye bread; Bonifas presents a duo of terrine and creamy foie gras with apple–pineapple chutney and brioche[14]. Seared (poêlé) Wäistuff Leuck serves pan‑fried foie gras with porcini foam and chestnuts[22]; their pigeon main course is deboned and stuffed with foie gras and truffles[23]. Sauce or stuffing La Lorraine brasserie uses foie gras in sauce for balotine de volaille (poultry roll with wild mushrooms and foie gras sauce)[15]; Le Plëss flavours foie gras with red wine and balsamic vinegar[24]. Prepared foods Luxcaddy sells Foie Gras Parmentier (potato and duck confit topped with 2 % foie gras)[18], illustrating that foie gras can be incorporated into ready‑made meals. Foie gras is typically paired with sweet accompaniments (fruit chutneys, brioche, beetroot) and sometimes with local wine (e.g., Moselle Riesling) or French Sauternes. It usually appears as a starter or an embellishment rather than a main course.

Luxury and tradition – In Luxembourg, foie gras is framed as a luxury delicacy imported from French gastronomy. Restaurant menus emphasise regional origins (Chalosse, Périgord) and craftsmanship (house‑made terrine), invoking a sense of heritage and indulgence. Dishes are described with gastronomic language (“delicacies,” “foie gras in red wine,” “duo of foie gras”)[24][14]. Seasonal rituals – Foie gras is strongly associated with Christmas and New‑Year celebrations, when brasseries advertise foie gras de réveillon[15] and Christmas markets offer foie‑gras toasties[16]. Its consumption marks festive abundance. Ethical controversy – Animal‑welfare groups like L214 highlight that Luxembourg’s 1983 animal protection law prohibits force‑feeding[19], yet foie gras consumption continues due to imports. A 2018 Luxembourg Times article discussing activism in France notes that cruelty is sometimes presented as an unavoidable part of fine gastronomy with foie gras as a key example[26]. This framing reveals a moral ambivalence—some chefs and diners justify consumption as tradition and luxury, while animal rights advocates call it cruel. Emerging alternatives – A 2025 RTL Today article reports research into “kinder foie gras” that replicates taste without force‑feeding by treating fat with enzymes[25]. Such innovations reflect growing ethical awareness, though they are not yet mainstream in Luxembourg.

Branding and geographic origin – Menus often specify region of origin (e.g., Foie Gras de Chalosse, Foie Gras de réveillon maison)[15]. Retail products use quality cues such as bloc de foie gras de canard avec morceaux (block of duck foie gras with pieces)[21]. Geographic indications and French terminology reinforce authenticity. Avoidance of force‑feeding language – Marketing rarely mentions production methods; euphemistic descriptions like “delicacies,” “artisan,” “house‑made” dominate. Ethical restaurants like Auberge de la Klauss stress respect for animals rather than force‑feeding[12]. Advertising channels – Foie gras is advertised discreetly through restaurant menus, gourmet catalogues and Christmas promotions rather than mass advertising. Luxury hotels and retailers rely on word‑of‑mouth and culinary reputation.

Legal status – The 1983 animal‑protection law (reinforced in 2018) prohibits force‑feeding animals except for medical reasons[19]. As a result, production of foie gras in Luxembourg is effectively banned. The law emphasises animals’ dignity and well‑being[27]. Sale and import – There is no prohibition on selling or importing foie gras. Customs statistics show consistent imports of both fresh and processed liver products. A government food‑safety bulletin lists a recall of a Montfort brand bloc de foie gras sold in supermarkets[21], illustrating that authorities regulate food safety but not animal‑welfare aspects of imported foie gras. Enforcement and activism – Enforcement of the force‑feeding ban is straightforward because there is no domestic production. Animal‑rights activism is relatively limited; major campaigns occur in France and Belgium and sometimes influence Luxembourg’s public opinion. Some restaurants highlight humane practices, and there is public interest in ethical alternatives[25]. Notable controversies – There have been no high‑profile lawsuits or bans on the sale of foie gras. The absence of domestic production and the small size of the market mean controversies are muted. However, EU‑level campaigns could pressure Luxembourg to restrict imports in the future.

Persistence of consumption – Luxembourg’s foie gras consumption persisted despite the production ban because the country relies entirely on imports from France and Belgium. Affluent diners, French expatriates and tourists sustain demand. Foie gras is associated with festive luxury, cultural identity and culinary tourism. Its presence in Michelin‑starred restaurants and gourmet retail channels indicates that it remains part of the country’s culinary offering. Drivers of consumption – French cultural influence, cross‑border tourism, and a wealthy population underpin demand. Chefs market foie gras as a symbol of tradition and craftsmanship, while retailers offer affordable prepared products for holiday celebrations. There is no domestic industry lobbying against restrictions, so the main pressure to continue selling foie gras comes from consumer preference and hospitality businesses. Vulnerabilities and pressure points – The market is small and dependent on imports; thus it is vulnerable to EU‑wide bans or higher tariffs. Ethical concerns are slowly gaining traction, as seen in Luxembourg’s strict animal‑protection law and interest in kinder foie gras[25]. Rising vegetarian and vegan lifestyles may further reduce demand. Given that per‑capita consumption is low (~25 g of fresh liver and ~200 g of prepared liver per year), the market could contract rapidly if public opinion shifts or if ethical alternatives become available. Global context – Luxembourg is a small but relatively high‑ranking importer (10th largest in 2023)[7]. Its consumption fits into the broader global pattern where France remains the dominant producer and consumer while small affluent countries import limited quantities for elite dining. The market’s dependence on French supply ties it closely to developments in French and EU legislation on foie gras. Any European ban on force‑feeding or imports would likely end Luxembourg’s foie gras consumption. [1] Fresh or chilled fatty livers of geese or ducks imports by country |2024 https://wits.worldbank.org/trade/comtrade/en/country/ALL/year/2024/tradeflow/Imports/partner/WLD/product/020731 [2] [3] [4] [5] [6] [7] Fresh/Chilled Fatty Livers (Geese, Ducks) in Luxembourg Trade | The Observatory of Economic Complexity https://oec.world/en/profile/bilateral-product/freshchilled-fatty-livers-geese-ducks/reporter/lux [8] Luxembourg Preparations of animal liver imports by country | 2018 | Data https://wits.worldbank.org/trade/comtrade/en/country/LUX/year/2018/tradeflow/Imports/partner/ALL/product/160220 [9] Luxembourg Preparations of animal liver imports by country | 2020 | Data https://wits.worldbank.org/trade/comtrade/en/country/LUX/year/2020/tradeflow/Imports/partner/ALL/product/160220 [10] Luxembourg Preparations of animal liver imports by country | 2021 | Data https://wits.worldbank.org/trade/comtrade/en/country/LUX/year/2021/tradeflow/Imports/partner/ALL/product/160220 [11] ING_sondaggio_benessere.pdf https://www.slowfood.com/wp-content/uploads/2023/12/ING_sondaggio_benessere.pdf [12] [13] The Gastronomical Experience Of Auberge de la Klauss - Silicon Luxembourg https://www.siliconluxembourg.lu/the-gastronomical-experience-of-auberge-de-la-klauss/ [14] Bonifas / French cuisine / Nospelt Kehlen https://www.bonifas.lu/en/ [15] Menu - La Lorraine - Luxembourg https://www.lalorraine-restaurant.lu/en/menus/ [16] Christmas & Seasonal Activities You Can Find in Luxembourg (Updated 2022) - luxcitizenship.com https://www.luxcitizenship.com/christmas-seasonal-activities-in-luxembourg/ [17] Takeaway meals - Le Gourmet https://legourmet.lu/en/take-away-food/ [18] luxcaddy - Duck Foie Gras Parmentier https://luxcaddy.lu/en/products/26625/duck-foie-gras-parmentier [19] Le gavage interdit à travers le monde | L214 https://www.l214.com/stop-cruaute/le-gavage-interdit-a-travers-le-monde-2/ [20] Luxembourg Fresh or chilled fatty livers of geese or ducks exports by country | 2024 | Data https://wits.worldbank.org/trade/comtrade/en/country/LUX/year/2024/tradeflow/Exports/partner/ALL/product/020731 [21] Liste-produits-ETO-2021-hors-sesame.pdf https://securite-alimentaire.public.lu/content/dam/securite_alimentaire/fr/actualites/alertes/incidents/liste-produits-eto-2021-hors-s%C3%A9same/2021/Liste-produits-ETO-2021-hors-sesame.pdf [22] [23] Menu – Restaurant – Wäistuff Leuck https://www.restaurant-waistuff.lu/en/menu [24] Le Plëss – Luxembourg - a MICHELIN Guide Restaurant https://guide.michelin.com/us/en/luxembourg/luxembourg/restaurant/pless [25] Hopes to bring 'kinder foie gras' to market: Faux gras? Scientists craft 'more ethical' version of French delicacy - RTL Today https://today.rtl.lu/news/science-and-environment/faux-gras-scientists-craft-more-ethical-version-of-french-delicacy-2288567 [26] Land of boeuf bourguignon faces wrath of 'veganistan' activists | Luxembourg Times https://www.luxtimes.lu/europeanunion/land-of-boeuf-bourguignon-faces-wrath-of-veganistan-activists/1309257.html [27] Animal protection in Luxembourg - The Luxembourg Government https://gouvernement.lu/en/dossiers/2018/tierschutz.html