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Foie Gras A Passion
Chefsworld
Whilst the move to ban foie gras from our restaurant menus
is based on sound animal anti-cruelty ethics, a further debate is raised
and that is: what happened to personal choice? We at Chefsworld TM
disagree with the farming methods for foie gras. We also disagree with
steroid usage in the dairy and beef industry, genetically modified foods
and battery chicken farming.But the issue at hand is really about
information and education. If consumers are given the information on the
ingredients and components of foods, cosmetics, textiles and materials,
then they are given the power to choose.Says Patrick Holford Director at
Soil Association, the United Kingdom's leading environmental charity
promoting sustainable, organic farming and championing human health: Real
change always happens from the ground up. It's how the organic movement
was born and I think it's how it will further develop in its next chapter.
Worldwide, there is a move towards sustainable business and agricultural
practices. This is not Government, retail or supply driven, it is consumer
driven. Chefsworld TM does not dictate to its readers. We offer
information in order to educate and inform, rather than enforce.The foie
gras debate is therefore far more than an attempt to outlaw cruelty to
animals. It is potentially another removal of choice. Why not disseminate
accurate information through multiple communication channels and allow the
population to decide? This release conveys the opinion of the founders of
Chefsworld TM. For further enquiries or information, email:
tim@chefsworld.net This release was submitted in response to York city
council.ChefsWorld a world created by chefs for chefs. Chefs Forums,
Chefs Jobs, Chefs Networks
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