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The foie gras ban has even gained the royal seal of approval after Prince Charles, the heir to the throne, ordered it off menus for royal functions.<\/p>\n
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Waitrose developed the faux gras version—produced without force-feeding the birds—and calls it an “ethical alternative to traditional foie gras.”<\/p>\n
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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.<\/p>\n
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Two years after its launch, Waitrose customers appear to be increasingly happy to substitute faux gras for the real thing at Christmas and New Year.<\/p>\n
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“Faux gras is still one of our most popular festive foods,” said a Waitrose spokeswoman, who added that sales of the new product surged by almost 60 percent in 2009.<\/p>\n
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Such is the popularity of the new, more “ethical” version of the product that lawmakers have backed a motion calling for restaurants to adopt the new version and ditch the real foie gras.<\/p>\n
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“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.<\/p>\n
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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.<\/p>\n
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Acorn House, in the King’s Cross district of London, claims to be the “first truly eco-friendly” restaurant in the capital.<\/p>\n
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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.<\/p>\n
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“Acorn House is set to alter the image of the restaurant industry as well as transform the way in which people eat out,” is the bold claim of its co-founder Arthus Potts.<\/p>\n
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While most restaurants are not adopting such a radical approach, many are trying to adopt a more ethical approach to their food.<\/p>\n
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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).<\/p>\n
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This label guarantees that the fish has been obtained from sustainable stocks.<\/p>\n
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“By supporting MSC, I am ensuring that, as a chef, I am helping to ensure that fish stocks will be replenished for generations to come,” said Blanc, a well-known face in his adopted country thanks to regular TV appearances.<\/p>\n
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There are 14 MSC-certified restaurants in Britain and although the number remains relatively low, the non-profit organisation argues that its campaign is putting pressure on other restaurants to change their ways.<\/p>\n
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The main target of the protesters is Nobu, the global chain of chic Japanese restaurants which have the financial backing of Hollywood star Robert De Niro and a strong following among the rich and famous.<\/p>\n
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Nobu’s Michelin-starred London branch is refusing to remove bluefin tuna, an endangered species, from its menu.<\/p>\n
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Supermodel Elle Macpherson, actress Sienna Miller, and comedian Stephen Fry all added their names to a petition protesting against the restaurant’s use of the endangered fish.<\/p>\n
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The restaurant responded by adding an asterisk next to the dish on its menu, directing diners to a footnote saying: “Bluefin tuna is an environmentally threatened species. Please ask your server for an alternative.”<\/p>\n
Related Links:<\/strong><\/p>\n Electric car Think to be assembled in U.S. in 2011<\/a><\/p>\n Sarkozy wants French carbon tax to take effect in July<\/a><\/p>\n
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