Purpose -The paper aims to describe the basic requirements of Halal food supply chains in order to ensure the integrity of Halal food at the point of consumption, which is an obligation for Muslims. Design/methodology/approach -This exploratory research paper is based on in-depth interviews to better understand what is Halal, the Islamic sources that are essential for Halal supply chains, and identify the guidelines and principles which are essential for the integrity of Halal supply chains. Findings -Halal supply chain management is based on avoiding direct contact with Haram, addressing the risk of contamination and ensuring that it is in line with the perception of the Muslim consumer. In particular, the product and market characteristics are important variables in the supply chain management of Halal supply chains. Further empirical research is needed to measure the perception of the Muslim consumer. A better understanding is also required into the principles in organising the Halal supply chain for different markets (Muslim and non-Muslim countries). There is a need for a Halal supply chain model that is able to describe and optimise Halal supply chains. Research limitations/implications -Since this paper is an exploratory study, it provides some insights into the considerations in organising Halal supply chains. However, further qualitative and quantitative research is needed in order to provide the industry with concrete tools to design effective Halal supply chains. Practical implications -In response to the logistics industry that started with Halal logistics solutions, the Halal certified food industries needs to know whether and how to start with a Halal supply chain approach. This paper presented key considerations to address in organising effective Halal supply chains. Social implications -Halal in non-Muslim countries is not very well understood, where in logistics only the aspect of avoiding of contact with Haram is addressed mainly through packaging. This article presents a better understanding of Halal and the application of Halal in supply chain management. Originality/value -There is a lack of academic research in Halal logistics and supply chain management. This exploratory research provides some basic fundamentals on the supply chain management of Halal products.

PurposeThe purpose of this paper is to introduce a new framework to optimise the design of halal food supply chains, called the “Halal Supply Chain Model”. In this research the main logistics business processes are defined, which are the determinants for the halal supply chain performance.Design/methodology/approachNext to an extensive literature review, a large discussion group and various focus group sessions conducted in Malaysia, The Netherlands and China have been used to identify halal control activities and assurance activities in logistics business processes, with a focus on transportation, warehousing and terminal operations.FindingsThe findings show that product characteristics (bulk versus unitised, ambient versus cool chain) and market requirements (Muslim or non‐Muslim country) determine the supply chain vulnerability to halal contamination, for which halal control activities and assurance activities are put in place to reduce supply chain vulnerability. More empirical research is needed to further refine the Halal Supply Chain Model for different product–market combinations. Second, qualitative research is recommended for halal cosmetics and pharmaceutical supply chains.Practical implicationsThis study shows that halal supply chain management is different from conventional supply chain management, which requires a halal policy and specific design parameters for supply chain objectives, logistics control, supply chain network structure, supply chain business processes, supply chain resources and supply chain performance metrics.Originality/valueThe Halal Supply Chain Model can be an important instrument to design and manage halal food supply chains in extending halal integrity from source to point of consumer purchase. As there is an evident lack of academic research in the field of halal supply chain management, it provides an important reference for halal logistics and supply chain management. The large discussion group and focus group sessions resulted in the publication of the International Halal Logistics Standard (IHIAS 0100:2010) by IHI Alliance in 2010.

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This research paper aims to establish the principles of halal logistics. This exploratory research paper is based on a large discussion group held in Malaysia to define the scope of halal logistics, its principles and foundation for Muslim and non-Muslim countries. Halallogistics covers warehousing, transportation and terminal operations. The establishment of these principles serves as a guide for the creation of a global halal logistics system; minimising hardship for the halal industry; define cross-contamination between halal and haramand how to avoid it; create an evolution of a complete halal value chain and supply chain; and benchmark with existing standards and best practices. For Muslim countries, halal logistics is based on avoiding direct contact with haram, addressing the risk of contamination, and perception of the Muslim consumer. For non-Muslim countries, halal logistics is only based on avoiding direct contact with haram and addressing the risk of contamination. Since this paper is an exploratory study, it provides some insights into the minimum and preferred level of halal logistics in Muslim and non-Muslim countries. However, quantitative research is needed to confirm this difference in consumer perception between Muslim and non-Muslim countries.

Purpose – The purpose of this paper is to investigate if religious food laws can provide answers to current issues with the food systems. Design/methodology/approach – This paper provides a discussion of the dietary and food system principles from a Judaism, Christianity and Islamic perspective for the design of a more sustainable and healthy food system. Findings – The commercialisation of the natural resources, industrial food production approach and consumerism is endangering the food security, health and environment. Current industry practices are not sustainable and do not comply with Jewish, Christian and Islamic scriptures. Kosher, Christian and halal food laws share common principles in prohibition of certain animals (like pig), prohibition of blood, role of fasting and animal welfare. As a change in the diet is the solution, there is a key role for the food industry to comply and for religious leaders to radically reduce meat consumption and food waste of its followers. Research limitations/implications – This viewpoint paper shows that religious food laws provide answers to current problems with the industrialised food production approach and consumerism. Practical implications – New food industry directives should convert meat-based to plant-based ingredients and additives; replace porcine by bovine sources; and emphasise on animal welfare to better serve the Jewish, Christian and Muslim consumer. Religious logos (kosher and halal) should incorporate nutrient profiling through a traffic light system to promote healthy food choice. Originality/value – Religious food laws are important for a big part of the world population (Jews, Christians and Muslims), which share many common principles. This study contributes to a better understanding of the commonalities and differences in these religious food laws.