Foie gras producers in New York are filing an appeal against the ban on the product's sale.

Producers of foie gras, a product made from the liver of fattened ducks and geese, intend to appeal the New York City authorities' decision to ban the sale of this delicacy. The interests of the agricultural enterprises La Belle Farm and Hudson Valley Foie Gras are represented by attorney Edward J. Phillips of the firm Keane & Beane, P.C. The lawyers intend to file a new motion with the New York State Court of Appeals, arguing that the previous court ruling sets a precedent that puts the state's farmers at risk of similar bans by municipalities.

Sergio Saravia, whose family has operated La Belle Farm in Ferndale for nearly 30 years, stated that this fight is aimed at protecting jobs and an established way of life. Ariane Daguin, co-founder of the specialty food distributor D’Artagnan, who has worked in the industry for 40 years, believes the ban negatively affects gastronomy and freedom of choice. She emphasized that the methods used for raising poultry for foie gras production do not cause the livestock animals stress or pain, and noted that in 2019, no member of the city council accepted an invitation to visit the farms to see the production process firsthand.

The legal dispute over the ban has been ongoing since its adoption by the city council. Initially, the New York State Department of Agriculture and Markets overturned the ban, stating that municipalities must follow state regulations. However, the city appealed to the State Supreme Court in Albany, which upheld the commissioner's decision. Later, in March, the Appellate Division of the Third Department ruled in favor of New York City authorities, legalizing the ban on the sale of foie gras.