Foie Gras Consumption in 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 20192. 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 gras3. 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 France4. By contrast, domestic exports of raw foie gras were roughly 122 t5, 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 steady7. The 6Wresearch report notes a slowing growth rate in 2023‑24 but still sees strong demand6. 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 20118, 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 holidays1. Fine‑dining restaurants and affluent households consume it routinely; pan‑seared goose foie gras at Brussels’ Brasserie Signature costs about €31.909. Belgian airlines promote it to business‑class passengers; Brussels Airlines menus created by Michelin‑starred chefs featured foie gras appetisers1011. 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 veganism12. However, tourism and hospitality play a role: Brussels Airlines serves foie gras on long‑haul flights10, 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 syrup11. 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 markets1. 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 Year1. 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 livers127. Ferme d’Upignac in Upigny makes raw, semi‑cooked and au torchon foie gras, emphasising traditional craftsmanship13. Domestic production amounted to about 26 t in 20192 and 13 t in 20243, 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 year2. 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 t45. Market research suggests that the main suppliers are the Netherlands, Germany, Poland, the UK and Spain6, 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 imports2. 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 t5. 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 202314. 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 practice15. The Brussels-Capital Region prohibited force‑feeding in 201716. 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 producers17. GAIA launched legal action against the Walloon region in 2023 to force a ban18. 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 €31.909. Top chefs design foie‑gras dishes for Brussels Airlines Business‑Class passengers, such as foie gras with mango and smoked eel10 or foie gras with rhubarb and lemon gingerbread11. 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 passengers10. 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 recommendations19. GAIA’s animal‑free “Faux Gras” is sold in most Belgian supermarkets, with sales of 160 000 jars per year8. 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 feed12. Ferme d’Upignac near Namur produces raw, semi‑cooked and au torchon foie gras using traditional methods13. Other small producers include Périgord Belge (Ichtegem), Castelnou, and Gérard et Céline in Hainaut. Because Flanders banned force‑feeding, producers there have ceased operations14. 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 menus1011. 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 portion9, 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 popularity8. Producers emphasise quality and animal welfare to differentiate artisanal products from industrial imports20.

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 gras21. 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 syrup9, or with rhubarb and lemon gingerbread11. 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 taste22. 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 wines23. 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 eel10, or with rhubarb and gingerbread11. 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”127. Upignac highlights its mastery of artisanal preparation methods13. 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 perceptions24. Controversy and animal welfare – Animal welfare organisations such as GAIA criticise force‑feeding as cruel and have successfully campaigned for bans in Flanders and Brussels1416. In 2023 GAIA estimated that around 25,000 ducks are still force‑fed annually in Wallonia and launched legal action against the regional government18. Activists argue that Belgium imports large quantities of foie gras and that the majority of citizens want the practice banned25. 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 feed26. They argue that hand‑feeding for a limited period is not comparable to industrial gavage and that high product quality reflects good welfare27. 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 substitutes8. 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 employment24.

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 Périgord13. The farm explains differences between goose and duck liver and offers serving advice28. Sauvenière emphasises hand‑feeding, on‑farm slaughter and welfare to reassure consumers127. 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 gras10. 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 consumers8.

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 water26. 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 20231415. 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‑feeding29. In December 2022 GAIA, UWPA and FéFRACAF filed a petition with 6,650 signatures calling for a Walloon ban30. In 2023 GAIA filed a lawsuit against the Walloon government for failing to transpose EU welfare directives31. 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 scene1. The product symbolises luxury and indulgence; airlines and restaurants use it to showcase Belgian culinary identity10. 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 activism214. 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 availability4. Pressure points – Activist campaigns have already secured bans in two regions and are challenging Wallonia in court32. 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 change8. 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