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This paper aims to examine the influence of supply chain management by assessing the relationship between internal and external integration and small and medium enterprises (SMEs) owners’ Islamic practices in enhancing halal supply chain integrity (HSCI) and SMEs’ performance.

A total of 176 SMEs were surveyed using a self-administered questionnaire. The sample was selected using convenience sampling from two major halal exhibition events in Malaysia. Structural equation modeling (SEM) was used to analyze the data and test the hypotheses.

The findings showed that supply chain integration (SCI), Islamic human capital and HSCI have a significant relationship with SMEs’ performance. It was also found that HSCI mediated the relationship between both SCI and Islamic human capital and SMEs’ performance.

SME owners or managers should be committed to developing the internal processes within the organization and strategizing to link these processes with the external processes to obtain the full benefits of integration. Furthermore, as the upper management, owners and managers must understand the supply chain challenges, priorities and practices thoroughly, as they are responsible for Islamic business ethics. They should work to provide support to increase religious orientation in the SMEs, as this would likely enhance all other factors.

This is one of the few types of research to use HSCI as a mediator in halal food studies in addition to improving SMEs’ performance.

This paper aims to apply the theory of interpersonal behaviour (TIB) and its determinants to determine conventional enterprises' intentions toward halal supply chains (HSCs) adoption in Malaysia.

A survey was conducted with a judgmental sampling and over 150 responses were gathered. Besides, the literature on the factors that influence an enterprise’s adoption of a halal supply chain, and TIB is evaluated to determine the influential determinants that lead to conventional entrepreneurs’ desire to participate in the halal supply chain in Malaysia.

The study findings suggest that the intention to use a halal supply chain is determined not only by social factors, affect, facilitating conditions and attitude, but also by the added construct of perceived expected benefits.

Considering this research to be limited in terms of coverage geographically and the theory rendered the context should be given proper attention when interpreting future outcomes. Furthermore, future researchers can extend the direct relationship by employing habit construct when conducting a longitudinal study.

This paper serves as a guide to ensure the best planning of halal supply chains in both theory and practice.

This study expands on the use of TIB in the context of conventional enterprises’ intention toward halal supply chains in Malaysia.

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-05-2023-0334

This study aims to identify the challenges, promote respective solutions and construct strategies for the implementation of the halal supply chain in Indonesia’s small and medium-sized enterprises (SMEs).

This research used the analytic network process in nine respondents categorised into three groups of relevant stakeholders: government, academia and industry.

Seven essential criteria for the implementation of a halal supply chain in SMEs were identified, namely, the process, packaging, storage, transportation, fundamental aspects, supporting policy and technology. Notably, the high cost of adopting blockchain technology was the most crucial issue, particularly in SMEs.

Through the findings, several critical factors to consider in the implementation of halal supply chains for SMEs were identified. The investment in halal supply chain technology, which incurs a high cost carried by entrepreneurs, is a burden for SMEs. For this reason, further studies are required to formulate and develop cost-effective halal supply chain technology for SMEs.

To the best of the authors’ knowledge, this research is the first attempt of comprehensively mapping the barriers and developing strategic solutions to implement the halal supply chain by Indonesia’s SMEs.

This paper aims to investigate the impact of halal awareness on the relationship between halal supply chain knowledge and purchase intention for halal meat products in the millennial generation.

The quantitative approach with the respondents of 177 millennial generations in Indonesia is selected to understand the relationships between variables. Structural equation model-partial least square is used to analyze the relationship between variables.

The findings of this study found that the purchase intention of halal products in the millennial generation is influenced by several factors such as halal supply chain knowledge, halal certification and logo and religious beliefs. However, the results of this study also show that concern for halal products failed to moderate the relationship between these three main variables on the purchase intention of halal products.

This study provides insights into the concern that strengthens the relationship between the main variables on the intention to purchase halal meat products for the millennial generation.

Systematic reviews have contributed substantially to the development of knowledge in various academic fields and have helped discover new research potentials in a systematic manner. Specifically, this study aims to conduct a systematic bibliometric review to address ethical issues across the halal food supply chain (HFSC), as well as to identify the ethical challenges that food handlers face in ensuring authenticity, compliance with Shariah law and avoidance of contamination with non-halal ingredients in halal food products.

A bibliometric approach was used to analyse 263 publications from the Scopus database. The present research analysed the documents’ bibliographical data based on publication year, source title, country of origin, institution, authorship, keywords and citation count. The VOSviewer software was applied to perform citation and co-word analysis, as well as to construct bibliometric networks centred on the topic of ethical issues in the HFSC. This bibliometric review provides valuable insights for researchers to identify key publications and comprehend the foundational structure of the subject matter. It also helps guide future research into significant trends and new areas of study.

Citation analysis provides valuable insights into influential publications and the interconnectedness of research on HFSC. A co-word analysis revealed that discussions on ethics and integrity in the HFSC primarily revolved around the concept of halal and its implications, particularly in supply chain management. However, the limited frequency and prominence of these keywords suggests a scarcity of academic discourse on ethical matters in this field. Moreover, ethical considerations not only serve as a critical aspect of ensuring halal integrity but also emerge as a strategic imperative in marketing, brand management and the operation of global businesses.

This study addresses the need to examine the knowledge gap in the literature on ethical practices and issues in HFSC. Although there is a significant amount of academic writing in the halal context, there is a scarcity of research that specifically focuses on the ethical aspects of HFSC. This study also offers a framework for investigating the ethical practices and issues in HFSC.

The purpose of this study is twofold. The first objective is to examine the impact of the halal beauty supply chain (HBSC) on sustainable operational excellence (SOE). The second objective is to investigate Post-SARS-CoV-2 mitigation strategies executed by halal beauty companies in Malaysia.

The questionnaire was distributed via an online survey, and data were analyzed from 143 beauty firms and their supply chains. This study used a structural equation modeling technique to test the validity of the research model and hypotheses.

This study found that halal transportation, halal manufacturing, halal packaging and post-SARS-CoV-2 mitigation strategies had a significant and direct effect on SOE. The halal procurement was the only predictor that affected the SOE when the post-SARS-CoV-2 mitigation strategy was computed as a moderator in the research model.

Consumers have the right to determine what is a good product by researching it before purchase and consumption. Muslim customers must pay attention and seek information on how the product is manufactured and distributed using sustainable materials according to Shariah law. This is because consumers are responsible for both themselves and others. Companies must view consumer awareness of product qualities as a business opportunity. Halal beauty companies should frequently execute risk mapping and mitigation strategies to decrease risk, improve revenues and attain sustainable business objectives.

Although the HBSC encompasses numerous complicated areas, such as strategic marketing, operations, as well as behavioral and Shariah compliance, there is a deficiency of literature on how firms mitigate risk in the halal supply chain. This study proposes a framework for a HBSC that achieves and leverages SOE.

Due to increasing scandals involving non-halal foods, contamination and fraudulent practices within the halal food supply chain, this paper aims to identify pivotal factors closely tied to halal food traceability and subsequently proposes a comprehensive halal food traceability model rooted in these factors.

The approach involved conducting a content analysis to meticulously gather data from existing scholarly works. Subsequently, the authors analysed this data using a thematic approach.

The extensive literature review yielded the identification of eight pivotal factors for the adoption and implementation of effective halal food traceability systems. These factors encompass consensus on halal food standards, government support, meeting consumer demands, ensuring the authenticity of halal food integrity, leveraging technological advancements, adherence to halal standards and certification systems, fostering stakeholder collaboration and promoting research and educational initiatives. Building upon these factors, this study presents a halal food traceability factorial model that can serve as a foundation for constructing a robust and readily-adoptable traceability system within Muslim countries.

The proposed halal food traceability model offers invaluable insights to stakeholders within both private enterprises and governmental bodies. By taking into account the identified factors, these stakeholders can significantly enhance their prospects for the successful adoption and implementation of traceability systems. Additionally, the paper expounds upon practical recommendations for practitioners and highlights avenues for future research aimed at establishing a robust halal traceability system across Muslim countries.

This paper stands as a significant contribution within the limited body of research addressing the development of an effective and readily-adoptable traceability model, thereby bolstering the integrity and safety of halal food. The outcomes of this paper are expected to catalyse improvements in the adoption and implementation of halal food traceability practices across Muslim nations.

This study aims to develop a measurement model of the halal supply chain resilience (HSCRES) index, which represents the capability of the supply chain (SC) to handle disruption caused by halal risks. A case study is conducted to apply the HSCRES index in the halal chicken SC in Yogyakarta, Indonesia, to test the proposed methodology.

A literature synthesis was conducted to establish the main capability and vulnerability factors and their relevant indicators. The indicators were validated using the confirmatory factor analysis approach. Then, applying an analytical hierarchy process involving ten experts – practitioners and academicians – the weight of each indicator was obtained. A survey of 20 employees of slaughterhouses, 35 sellers and 100 consumers was conducted to obtain the value of each indicator. Finally, the HSCRES index was calculated by comparing the total weighted capability value to vulnerability.

The results revealed that the resilience of halal chicken SC in Yogyakarta is at a good level, with an index of 3.459, and “halal team” is the most significant indicator. The findings also revealed several capabilities that need improvement, including dedicated halal facilities, employees’ halal competence and halal regulation. However, the lack of a halal certification board, lack of management commitment and packaging contamination were found as vulnerability indicators that need to be reduced.

The case of this study is limited to the halal chicken SC in Yogyakarta, Indonesia. As a consequence, the obtained results are limited to a specific context. The application of this method to different areas and objects enables the establishment of different capability and vulnerability indicators.

The halal resilience measurement model offers a comprehensive understanding of the strengths and weaknesses of the HSC. The findings can help stakeholders improve preparedness for halal risks, deal with halal risks better and recover more quickly. Measuring the HSCRES index can be particularly useful for policymakers in developing evidence-based strategies to increase HSCRES.

The current study is the first to define and classify the contributing halal resilience attributes and also to calculate the halal resilience index.

The purpose of the study is to measure the performance level of halal compliance practices by the halal-certified restaurants in Malaysia and rank and rate them based on several dimensions of halal compliance.

A total of 320 halal restaurants were surveyed. The absolute measurement approach of the analytic hierarchy process (AHP) was applied to rank and rate the restaurants. Finally, ANOVA and independent t-test were applied to assess if there is any significant difference in halal compliance performance between different groups of the respondents.

The AHP application resulted in only 19 restaurants (5.94%) achieving an “Excellent” rating. A significant difference has been observed between different groups of the respondents regarding their halal compliance performance.

An onsite audit and ranking of all the restaurants in Malaysia were beyond the scope of the study. The research was able to rank only 320 restaurants across Malaysia.

The findings and methodology of the study will provide policymakers with a clear roadmap for establishing a comprehensive rating system in the fields of the halal food industry to enhance the quality and integrity of the halal food management system.

To the best of the authors’ knowledge, this is the first time an empirical approach, like AHP, has been used to determine how Malaysia’s halal-certified restaurants stack up against one another. Similar studies can be carried out in other sectors of the halal industry as well as in similar context.

The purpose of this study is to ascertain service quality (halal values, assurance, meal quality, reliability, security, system and traceability) and perceived risks (financial, quality, environment, social, time, psychology and health) and its influence on satisfaction, as well as trust concerning online halal food delivery system (OHFDS).

This study uses quantitative methodology, through an online survey, by using purposive sampling across a sample size of 423 respondents. The analysis of data was conducted using SmartPLS.

The results of the findings indicate that assurance and halal values have an influence on satisfaction, as well as trust; nonetheless, only reliability has an impact on satisfaction. On the other hand, perceived health and financial risks have negative influence on trust and satisfaction toward OHFDS. In addition, perceived psychological and financial risks are found to have negative impacts on trust of OHFDS.

The theoretical value of this study is the testing of perceived service quality and risks concerning OHFDS in the same model, thereby contributing to a deeper understanding of its impact on trust and satisfaction toward the online food service delivery industry. The results of this study may appear as a starting point for researchers who wish to conduct further studies on the same topic.

This study suggests that the service providers need to boost their efforts in establishing high quality service and, simultaneously, reduce perceived risks, to develop satisfaction and trust toward OHFDS.

The long-term consequence of the business's achievement is that it makes it simpler for customers to have confidence in, be satisfied with and recommend the service providers to others.

A number of research investigations have been conducted among Muslims, specifically in the Asian region, which have yielded crucial data regarding consumer behavior toward halal products, such as food and tourism. This study, nonetheless, remains close with other studies on halal food, except that it adds together the knowledge of perceived quality and risks, as to gain a deeper understanding of the experience customers have on food, through online service delivery.