The Impact of Kosher and Halal on Consumers

Joe M. Regenstein () and Dora Marinova
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Joe M. Regenstein: Cornell University
Dora Marinova: Curtin University

Chapter Chapter 3 in Consumer Perceptions and Food, 2024, pp 45-65 from Springer

Abstract: Abstract Religion plays an important role in the lives of many people and this chapter analyses specifically the Jewish and Muslim tradition in relation to certifying foods as kosher and halal. Meat provenance is a major concern in both religions and the certification and accreditation practices in Western countries, such as the USA and Australia, are described. As kosher and halal do not prescribe how livestock animals should be raised and how much meat should be eaten, consumers need to separately and ethically address these issues consistently with religious guidance that encourages increased presence of plant-based foods in people’s diets.

Keywords: Accreditation; Animal; Certification; Food inspection; Jewish; Meat; Muslim; Slaughter; Sustainable consumption (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-97-7870-6_3

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DOI: 10.1007/978-981-97-7870-6_3

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