Bird-Loving Brits Opt for Faux Gras

A growing number of British retailers and restaurants have switched from foie gras to faux gras as part of a nationwide move toward politically correct food. Faux gras is made with liver from free-range poultry blended with goose or duck fat, instead of engorged livers from force-fed birds. Consumers seem to like the ethical alternative, with sales at one store surging 60% last year, Grist reports.

Celebrities are leading the food fight. Actor Roger Moore recently called the popular pate "torture in a tin," and Prince Charles banned it from royal functions. In a related development, celebrities like Elle Macpherson and Sienna Miller have signed a petition against a Michelin-starred sushi joint's use of endangered fish. The menu at the London restaurant, Nobu, now comes with a warning: “Bluefin tuna is an environmentally threatened species. Please ask your server for an alternative.”


(More foie gras stories.)