Positioning Tayyiban in Halal Food System: Production, Processing, Consumption, Marketing, Logistic and Waste Management

Abstract

The Halal food industry is founded based on the concept of Halalan Tayyiban (HT), as commanded in the Quran. However, the current approach of HT, as reflected in the current Halal standards, requirements, and practices, may overlook some components that are supposed to be integral part of the concept. This article utilises the modern food system approach to frame the discussion for a holistic overview that links the cycle of the current food system and the HT concept towards obtaining its conceptual clarity. The attributes of HT in six different components of the established food system – production, distribution, processing, marketing, consumption, and waste recovery; are contextualized. An explicit conceptual clarity of HT shall create a ripple effect towards a change of mindset and behaviour of all stakeholders leading to the attainment of the wholesomeness of HT. Beyond the conceptual clarity, HT attributes can be elegantly positioned in the modern food system as vehicles to provide safe, high quality, good and wholesome food; in an ethical and sustainable ecosystem.