From foie gras produced without making birds suffer to “sustainable” fish, British retailers and restaurants are fast embracing politically correct food, helped by celebrity-fueled pressure.
Faux (false) gras is the ethical answer to the foodstuff which has been the bane of campaigners for decades for the way it’s produced: force-feeding ducks or geese to create engorged livers that yield the creamy pate.
A darker colour than the real thing, faux gras is made from about 50 percent liver from free-range poultry blended with goose or duck fat.
“It is only a matter of time before foie gras is relegated to the history books where it belongs,” said Sam Glover of lobby group PETA.
While the day that five-star establishments abandon such foods seems some way off, restaurants in England do seem to be turning towards “green” alternatives.
Acorn House, in the King’s Cross district of London, claims to be the “first truly eco-friendly” restaurant in the capital.
The duck it serves comes from birds raised in a “positive” way, without cages and without antibiotics added to their food; its food deliveries are made in vehicles using biofuel, 80 percent of its waste is recycled, and its roof is a herb garden.
French celebrity chef Raymond Blanc, the holder of two Michelin stars at his renowned restaurant Le Manoir aux Quat’ Saisons near Oxford, has embraced a campaign to use fish certified by the Marine Stewardship Council (MSC).
This label guarantees that the fish has been obtained from sustainable stocks.
Those are just a few ways restaurants can "adopt a more ethical approach to their food." When will the US follow this trend?