Eliminate Down Feathers

While most down and other feathers are removed from ducks and geese during slaughter, birds in breeding flocks and those raised for meat and foie gras may be plucked repeatedly while they are still alive.

Plucking causes geese and ducks considerable pain and distress. Typically, they are lifted by their necks or delicate wings, their legs are physically restrained or tied, and their feathers are ripped right out of their skin. The struggling birds are often plucked so hard that their skin is torn open and the hurried workers sew up the wounds using needle and thread and no painkillers. Plucking may begin when the animals are just 10 weeks old and be repeated in six-week intervals until the birds are slaughtered for meat long before they would naturally die.