Simon Carlier, Chef of "Solides" restaurant, prepares a dish with a "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, at a restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau 

A "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, is pictured in a restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau 

A "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, is pictured in a restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau 

Simon Carlier, Chef of "Solides" restaurant, cuts a "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, at a restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau 

A "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, is pictured in a restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau 

Veterinarian Dawn Alves tends to a dog named Fatty who received burns on its eyes and chin during the Camp Fire in Paradise, California, U.S. November 11, 2018. REUTERS/Stephen Lam 

A breakfast plate with ham and egg is pictured in Berlin, Germany, July 16, 2018. REUTERS/Fabrizio Bensch 

A breakfast plate with ham and egg is pictured in Berlin, Germany, July 16, 2018. REUTERS/Fabrizio Bensch 

Traditional Northern steamed rolls (Banh Cuon) are available for breakfast at a restaurant in Hanoi, Vietnam July 16, 2018. REUTERS/Kham 

Mai Ahmad Fatty, opposition coalition representative, speaks during a press conference in Banjul, Gambia, December 12, 2016. REUTERS/Afolabi Sotunde 

Mai Ahmad Fatty, opposition coalition representative, speaks during a press conference in Banjul, Gambia, December 12, 2016. REUTERS/Afolabi Sotunde 

Mai Ahmad Fatty, opposition coalition representative, speaks during a press conference in Banjul, Gambia, December 12, 2016. REUTERS/Afolabi Sotunde 

A hairy mangalica pig stands in the entryway of their stall in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were saved from extinction in the last 25 years, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A "mangalica" piglet from a recent litter is seen feeding in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A black "mangalica" piglet from a recent litter is one of the few black specimens, the last of four varietals of the mangalica breed, saved from extinction is seen in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A "mangalica" pig presses its nose up against a fence as another looks on in Kaba, Hungary, on May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat.Picture taken May 22. REUTERS/Laszlo Balogh

A group of "mangalica" pigs roam around in their grazing area in Kaba, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat.Picture taken May 22, 2015. REUTERS/Laszlo Balogh 

A "mangalica" pig presses its nose up against a fence as others crowd around in Kaba, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A "mangalica" pig peers out from behind a fence in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A "mangalica" pig peers through its stall's window in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A black "mangalica" pig, one of the few black specimens, the last of four varietals of the mangalica breed, saved from extinction is seen in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh 

A black "mangalica" pig is one of the few black specimens, the last of four varietals of the mangalica breed, saved from extinction in Gyomaendrod, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh 

A butcher holds up the head of a "mangalica" pig in Kaba, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A butcher works on the carcass of a "mangalica" pig in Kaba, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A butcher works on the carcass of a "mangalica" pig in Kaba, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

A butcher holds up half a carcass of a "mangalica" pig in Kaba, Hungary, May 22, 2015. Mangalicas, which were all but extinct 25 years ago, now feature prominently in some of the best restaurants in the world for their tasty, fatty meat. Picture taken May 22, 2015. REUTERS/Laszlo Balogh

Attorney Michael Tenenbaum (C) and guests dine on samples of Hot's Kitchen foie gras at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

A guest eats the Hot's Kitchen "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon and whipped cream, at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

The Hot's Kitchen Foie Burger, made with foie gras, brie, huckleberry and whole grain mustard, is presented for a photograph during a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

Chef Sean Chaney stands for a portrait with the Hot's Kitchen "Foie Burger" (L), made with foie gras, brie, huckleberry, and whole grain mustard, and "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon and whipped cream, at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

The Hot's Kitchen "Foie Burger" (L), made with foie gras, brie, huckleberry, and whole grain mustard, and "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, are displayed by chef Sean Chaney at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

The Hot's Kitchen "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, is presented for a photograph before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

Foie gras is being prepared by Hot's Kitchen Sous Chef Aaron DuBois before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS) 

A combination photograph shows Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, pointing on x-rays (top) with a hole in the tibia of a patient suffering from a disease, and after he was treated (bottom), in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Pictures taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH BUSINESS SCIENCE TECHNOLOGY) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, shows how a hole in the tibia of a patient suffering from a disease was treated on an x-ray, in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH BUSINESS SCIENCE TECHNOLOGY) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, talks to Reuters in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH BUSINESS SCIENCE TECHNOLOGY) 

A piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient is seen at Brussels' Saint Luc Hospital January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH SCIENCE TECHNOLOGY BUSINESS) 

A piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient is seen at Brussels' Saint Luc Hospital January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: SCIENCE TECHNOLOGY BUSINESS HEALTH) 

A piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient is seen at Brussels' Saint Luc Hospital January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH BUSINESS SCIENCE TECHNOLOGY) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, talks to Reuters in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH BUSINESS SCIENCE TECHNOLOGY) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, talks to Reuters in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH SCIENCE TECHNOLOGY BUSINESS) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital talks to Reuters, in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH SCIENCE TECHNOLOGY BUSINESS) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, shows a hole in the tibia of a patient suffering from a disease and needs to be treated, on a x-ray, in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: SCIENCE TECHNOLOGY BUSINESS HEALTH) 

A piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient is seen at Brussels' Saint Luc Hospital January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' St Luc Hospital, shows a piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient, in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH SCIENCE TECHNOLOGY BUSINESS) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, shows a piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient, in Belgium January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH SCIENCE TECHNOLOGY BUSINESS) 

Belgian Professor Denis Dufrane, coordinator of the centre of tissue and cellular therapy of Brussels' Saint Luc Hospital, shows a piece of a three-dimensional bone structure obtained from the own adipose stem cells of a patient January 14, 2014. Belgian medical researchers have succeeded in repairing bones using stem cells from fatty tissue, with a new technique they believe could become a benchmark for treating a range of bone disorders. Picture taken January 14, 2014. REUTERS/Yves Herman (BELGIUM - Tags: HEALTH SCIENCE TECHNOLOGY BUSINESS) 

A worker applies cooking oil to roasted pigs, locally known as "Lechon", displayed in front of a store in Manila December 19, 2010. A roasted pig is a traditional food on Filipino tables during Christmas celebrations but health officials have warned against excessive eating of fatty foods like "Lechon", to avoid heart problems. REUTERS/Romeo Ranoco (PHILIPPINES - Tags: SOCIETY FOOD) 

A worker drags a roasted pig, locally known as "Lechon", while crossing a busy street in Manila December 19, 2010. A roasted pig is a traditional food on Filipino tables during Christmas celebrations but health officials have warned against excessive eating of fatty foods like "Lechon", to avoid heart problems. REUTERS/Romeo Ranoco (PHILIPPINES - Tags: SOCIETY FOOD) 

A worker holds a duckling at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: ENVIRONMENT SOCIETY ANIMALS) 

A worker watches over a group of ducks at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: SOCIETY ENVIRONMENT ANIMALS) 

A worker watches over a group of ducks at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: SOCIETY ENVIRONMENT ANIMALS) 

A worker leads ducklings out of their shelter at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing, April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: SOCIETY ENVIRONMENT ANIMALS) 

A worker leads ducklings out of their shelter at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing, April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: SOCIETY ENVIRONMENT ANIMALS) 

A worker leads ducks out of their shelter at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing, April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: SOCIETY ENVIRONMENT ANIMALS) IMAGES OF THE DAY) 

A worker leads ducklings out of their shelter at a duck farm for the production of foie gras, meaning 'fatty liver' in French, in the town of Yanqing, located 70 kilometres north-west of Beijing, April 14, 2010. The farm, a Sino-French joint venture, raises over 100,000 ducks annually, but is hoping to increase that figure to around one million within the next few years. China produces around 1,000 tonnes annually of foie gras, a far cry from the world leader France with 20,000 tonnes. REUTERS/David Gray (CHINA - Tags: SOCIETY ENVIRONMENT ANIMALS)