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The purpose of this paper is to investigate the attitudes of restaurant managers toward halal certification.

In total, 33 interview sessions were conducted among restaurant managers in halal certified, halal claimant and non‐halal restaurants and the data were coordinated into common themes.

Restaurant managers feel that halal certification is very prevalent in the hospitality industry, as it promotes the importance of restaurant managers having knowledge of Muslims' dietary restrictions, sensitivity and religious practices; halal certification signifies that it has some attributes that make it unique and at the same time conforming to the Islamic dietary rules.

This study is very significant as this is the first paper to examine attitudes of restaurant managers in relation to halal certification in Malaysia. It is gathered that very few researches were performed in the hospitality industry pertaining to halal certification, although the demand for halal foods is growing.

This paper aims to seek the understanding and opinion of meat consumers and Islamic scholars in Ghana, on preslaughter stunning of livestock, and its effects on meat patronage by consumers.

A total of 170 meat consumers and 19 Islamic Scholars were interviewed to examine their perception and levels of understanding of pre-slaughter stunning of livestock, and whether stunning had any influence on their meat purchasing decisions. Descriptive statistics and Probit regression model were used to analyse the data obtained.

It was observed that majority (94.4%) of the meat consumers had no idea on what pre-slaughter stunning of livestock entails. However, 32.7% concurred that stunning is capable of reducing the pain associated with neck cutting of slaughter animals. Evidence from the Probit analysis suggested that variables such as age, marital status, religion, source of meat, product label and Muslims’ religiosity negatively influenced the willingness to consume meat from animals stunned prior to slaughter. In contrast, variables such as gender, knowledge on stunning, beef as the preferred meat, pain reduction and knowledge on stunning, positively influenced the willingness to consume same. The level of education and knowledge on pre-stunning is associated with the acceptance of pre-slaughter stunning of livestock among Islamic Scholars

Even though the study is Islamic oriented, majority of the respondents except the Islamic scholars were non-Muslims. Given this, the implications of the study have been differentiated for both Muslims and non-Muslims.

The findings present an opportunity for researchers, retailers and Islamic scholars to increase education around different slaughter technologies so that consumers can understand these methods to make informed purchasing decisions. Higher educational institutions such as agriculture and veterinary schools can also use the findings to develop future modules around animal welfare. The research can also inform governments, non-governmental organisations and retailers in the formulation of future policies on animal welfare. Further research is also needed to investigate the welfare aspects of slaughter with and without stunning and how to address any lapses in animal welfare.

From animal welfare standpoint, the results may be interpreted to imply that consumers’ purchasing decisions are not based on animal welfare indices. From halal perspective, it implies that Muslims are consuming products that may have been slaughtered using stunning techniques that contravene the rules of halal slaughter.

Despite the popularity of pre-slaughter stunning and relative literature in the industrialised world, it appears to be less researched in developing countries like Ghana. Besides, there is a lack of consensus among Islamic jurists in interpreting Islamic scriptures on pre-stunning. Nevertheless, there is a paucity of studies on the reasons apart from the interpretation of Islamic scriptures, which influences Islamic scholars' stance on pre-stunning in Ghana.

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.

Because of the economic significance of the Halal meat market, many food business operators have started trading in Halal meat products. Some businesses rely solely on the services of Halal certification bodies (HCBs) to assure Halal consumers as to the authenticity of Halal meat products. However, the lack of unified national or global Halal standards has resulted in confusion as to what is authentic Halal. This paper aims to survey HCBs in the UK to highlight the major differences between the various Halal standards with regard to Halal meat production.

Out of 15 HCBs that the authors contacted, 9 agreed to participate in the study. Respondents were asked to indicate what slaughter practices are acceptable according to their standard and further indicate if their respective organisations carried out speciation testing to detect the presence of foreign deoxyribonucleic acid in certified Halal products.

All nine certifiers indicated that they owned and operated according to a written Halal standard. The majority of certifiers indicated that they accepted pre-slaughter stunning if the stunning did not result in the death of animals prior to exsanguination, a Muslim should perform the slaughter and a short prayer must be recited and only manual (by hand) slaughter is acceptable.

The findings give an insight into acceptable and prohibited procedures during Halal meat production in the UK. Abattoir operators, meat processors and retailers can use this as a guide when selecting suitable Halal certifiers for their businesses.

The study reveals that there are a number of HCBs in the UK who are all operating according to the different interpretation of the Halal dietary laws. The paper further highlights the different slaughter procedures that are acceptable and prohibited to different certifiers.

It is the expectation of Halal consumers that the meat they buy in retail shops and restaurants are ethically and legally reared and slaughtered in approved premises to protect animal welfare and public health. While this may be the case in multinational and well-established supermarkets due to due diligence on the part of retailers, there is evidence to suggest that some independent retail shops and ethnic restaurants in the UK partake in selling meat from illegally slaughtered animals. It is a crime that involves many players, but usually masterminded by rural entrepreneurs, including rogue farmers who supply the animals for illegal slaughter and further processing into smokies, or as part of the Islamic festival of Qurbani, in makeshift abattoirs. The purpose of this paper is to highlight illegal slaughter of sheep for the Halal market and how these impacts on food integrity and animal welfare.

This paper examines the legality of slaughter in accordance with UK animal welfare and food safety legislations. The documentary research approach is adopted to examine available information on the activities of organised criminal gangs in the production of smokies and their possible involvement in Qurbani fraud.

This paper demonstrates the involvement of some rogue farmers who are facilitating the smokies trade and illegal slaughter of sheep during the Qurbani sacrifice. It is worth noting that while these illegal activities occur in the Halal sector, the perpetrators are not always Muslims. The processing of illegally slaughtered sheep takes place in unhygienic conditions which is of food safety, public health concern and may violate the religious rules around slaughter.

Illegal slaughter for the Muslim sacrifice of Qurbani is underreported, this paper aims to highlight the animal welfare and food safety aspects of this type of slaughter, in addition to those slaughtered for smokies production.

In the last decade, the concept of Islamic attributes of destination (IAD) has emerged due to Muslim tourists’ need to visit a destination that complies with Sharia law. Since then, the IAD concept has been popular to increase the destination’s attractiveness and travel satisfaction for Muslim tourists. This concept evolved from evaluating the Muslim tourists’ perception of IAD to non-Muslim tourists and from assessing the Islamic attributes in Muslim-majority destinations to non-Muslim majority destinations. Furthermore, the literature showed several measurement scales to assess tourists’ satisfaction with IAD, and scholars were varied in the methods of analysis used to assess tourists’ satisfaction with IAD. The purpose of this study is to perform a systematic mapping study on satisfaction with IAD by answering five research questions.

This study used the preferred reporting items for systematic reviews and meta-analyses framework to guide the search process and search for relevant studies between 2012 and 2022 from two scientific databases, Scopus and Web of Science.

The search revealed 387 studies. In total, 31 articles met the eligibility criteria. This study indicates the journal considered research studies on tourists’ satisfaction with IAD the most, the method of analysis used in the previous studies, the Islamic destination attributes considered in the previous studies, the research distribution by counties, the research trend and the future direction.

To the best of the authors’ knowledge, this is the first systematic mapping study that delivers a summary of empirical research studies on tourists’ satisfaction with IAD.

The purpose of this paper is to conceptualize the impact of halal logo as an extrinsic food packaging cue on perceived food quality moderated by the role of consumer knowledge.

An exhaustive literature review has been undertaken for the conceptual development. The nexus between halal logo and perceived food quality has been developed which provides a foundation for the further research.

The findings of this paper indicate that the halal-labelled products create a psychological impact about the quality of the food product.

This paper presents a brief overview of the lucrative opportunities in halal business for Pakistan. The findings of this paper can be adopted by the marketers for the development of proper marketing strategies. The empirical investigations of this paper could offer the base to the marketers to invest in favorable product packaging cues. The role halal logo as a food quality indicator has previously been overlooked in the literature. The impact of halal logo on food quality perception is emergent with avenues for study across various cultures and religions.

This is a useful paper which proposes a useful testable model for study in Pakistani consumer market to fill the gaps of Islamic consumer behavior literature.

The purpose of this paper is to explore the emergence and implementation of traceability systems in the Western Australian (WA) Halal food industry. In particular, to understand how individuals in facilitating organizations perceive the Halal idea logic and the benefits that a traceability system can provide to the Halal food processing industry.

An empirical qualitative approach was employed to examine these issues utilizing in-depth interviews. Thematic analysis was carried out using Leximancer software.

Findings suggest that individual’s perception of Halal idea logic is aligned to the roles they perform. These perceptions were impacted by the specific objectives or business interests of each organization. Facilitating organizations also perceive that traceability systems are a strategic tool in the Halal food processing industry.

The research provides insights into how to improve existing understanding of the Halal idea logic within Halal food business networks and the benefits of implementing traceability systems in Halal food production. Joint activity between firms creates a network effect, where the value created is greater than that which the firms alone can create.

Though traceability systems have become increasingly popular in the food industry, little research has been undertaken to understand how individuals in facilitating organizations perceive these systems, particularly in the growing Halal food industry. Hence, the study contributes to the literature of traceability studies and the area of change and process adaptation in business relationships in the context of halal food production.

This study aims to investigate the awareness of Muslim students regarding Istihalah in their daily life. The study was carried out to investigate attitude and awareness towards Istihalah among Muslim students in Universiti Pertanian Bogor (UPB), Indonesia.

In total, 456 students were randomly selected from the university. A self-administered questionnaire was handed out to consenting students focusing on attitude and awareness towards Istihalah and eagerness to learn more about Istihalah.

Results showed that Muslim students lacked information about Istihalah. From the total number of students 86.18 per cent agreed that information and knowledge of Istihalah is scarce. 40.1 per cent believed that Ulamas (Muslim scholars) are a very important source of knowledge regarding Istihalah, and 87.50 per cent are willing to learn more about Istihalah.

The respondents in this study were Muslim students in UPB, Indonesia. The results of this study are only applicable to the specific community. Thus, extrapolation of the results to represent society at large is not possible. The study merely attempts to investigate the prevalence of the concept among students of the university.

This study is formed as a novel study to explore the attitude and awareness towards Istihalah among Muslim students in UPB, Indonesia. Students being representatives of the educated society are important links in creating awareness of the concept of Istihalah at large. This pilot study is the second of its kind, and prior study of Istihalah with regards to community awareness is limited to just one other performed by the same team.

This paper aims to assess the determinants of food certificate adoption and analyse the impacts of food certificates on e-commerce income among small online agri-food sellers in Indonesia.

The authors used data from an online survey of 228 small-online agri-food sellers in East Java, Indonesia. This study aims to focus on two food certificates: a mandatory Halal (Islamic dietary law) certificate and the P-IRT certificate, a food safety certificate for home-based businesses. A maximum simulated likelihood (MSL) estimator was employed to account for selection bias and endogeneity.

The study highlights the continued importance of certification in agri-food markets, including e-commerce and the need to consider the degree of substitutability and resource allocation between multiple food certificates. It finds that online agri-food sellers adopting the Halal certificate earn two to three times higher compared to non-adopters. Conversely, the gross income per month from e-commerce sales is 78% lower among those adopting the P-IRT certificate. Moreover, access to regulatory information sources motivates the likelihood of adopting food certificates. In contrast, the business size, marketing channels, contractual relationship and management capabilities are insignificant factors for the adoption of any of the Halal and P-IRT certificate combinations.

Results from this research might be specific to the context of the focus study area, thereby reducing their generalisability. In addition to gathering representative samples, future research should also capture more complex dimensions of food certificates. These include the cost of acquiring food certificates, online sellers' perceptions of food certificate adoption, and emerging topics such as group certification and the use of technology.

To the authors' knowledge, this research is one of the first studies investigating the adoption of food certificates within the e-commerce setting. This study also contributes to the small number of studies looking at multiple certificate adoption and food certificate issues from the retailers' perspectives