I’m not sure foie gras have sustainability implications, it scales up and down well.

Basically the only principle involved is to insert a pipe into a bird’s throat, and force feed it to the point vision will be lost from complications. The bird is then slaughtered and liver harvested. Resultant specimen is butter-like but rich in flavor and pleasantly elastic.

Gods forbid foie gras enjoyer entering heavens, but the sin of it isn’t in environmental division.