Many are happy to see the recently approved ban on the sale of foie gras in New York City, however as with almost any outright ban, it also has its critics; some chefs have called the ban short-sighted and ridiculous. The production of foie gras, which typically involves force-feeding geese through a tube, is undeniably controversial due to animal welfare implications. However with reportedly less than 1% of all New York restaurants serving it and global volumes of factory farmed chickens far outstripping foie gras production, wider poultry welfare standards would have a much larger impact. So should the city’s focus be elsewhere?