Dear Chef or Manager,

Thank you for reviewing the enclosed materials about "foie gras" production. I hope you will join the growing number of restaurants who have pledged not to serve foie gras in recognition of the cruelty inherent in foie gras production

Foie gras is produced by force-feeding confined ducks or geese massive quantities of food, via a mechanized pump, several times a day for up to three weeks. At the end of this fattening period, the birds' livers are swollen up to ten times their natural size. The birds are then slaughtered, and their livers are sold as "foie gras." These conditions precipitate considerable casualties, and the mortality rate of animals in foie gras production far exceeds that of other animal industries. Some birds die when the metal feeding tube rips open their throats. Others die of ruptured internal organs or asphyxiation when food becomes impacted in their throats and digestive systems. Many are so physically debilitated and in so much pain by the end of the force-feeding period that they are unable to stand or walk.

Foie gras production is so cruel that it has been outlawed by a number of European countries, including the Czech Republic, Denmark, Finland, Germany, Luxembourg, Norway, Poland, Sweden, Switzerland, the U.K. In August 2003, Israel's Supreme Court also ruled that the practice violates the nation's animal cruelty laws. In September 2004, California Governor Arnold Schwarzenegger signed SB 1520 into law, a bill that bans the force-feeding of ducks and geese in the production of foie gras. Although foie gras production remains legal in the remaining states, legislation is currently pending in many states to ban this cruel 'delicacy' due to widespread public opposition.

As a business manager, you can make a stand against this cruelty by signing the "Pledge to Not Serve Foie Gras." In our experience, most members of the public support the humane treatment of animals and appreciate businesses that do as well, especially with consumers becoming increasingly concerned about how their food is produced. Pledging not to serve foie gras will demonstrate that your business practices are consistent with your customers' expectations and ethical concerns.

I have enclosed our "No Foie Gras" pledge, which I hope you will fill out and return to Farm Sanctuary in the envelope provided OR FAX TO 607-583-2041, so that they can add the name of your establishment to their website at http://www.nofoiegras.com.

Thank you very much for your concern and consideration. Please don't hesitate to contact Farm Sanctuary at 607-583-2225 ext. 229, or campaign@farmsanctuary.org, if you have any questions or concerns.

Sincerely,