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,

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