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The purpose of this paper is to investigate the role of institutional forces in shaping the operations of halal meat supply chain in Australia, one of the world’s largest producers and exporters of halal meat. This research examines how the halal meat production requirements are fulfilled and maintained throughout the supply chain in a non-Muslim-majority country.

The research uses a single-case study approach and uses semi-structured interviews as the primary method of data collection. It considers the perspectives of various stakeholder groups in the Australian halal meat supply chain (AHMSC). In all, 31 participants have participated in this research.

The findings show that institutional forces, especially which come through coercive forces, do affect and shape the overall operations of the AHMSC in particularly the way the stakeholders act within the supply chain, particularly in their role in ensuring the protection of halal status or halal integrity of the meat.

This paper suggests that the integrity of halal meat supply chain management operations in a non-Muslim-majority environment can be protected with heavy involvement from the relevant authorities, i.e. the federal government agency and the halal certifiers. With the implementation of specific halal meat production policy, i.e. Australian Government Authorised Halal Program, all parties dealing with the halal meat production for export purpose are obliged to fulfil the religious and food safety requirements, thus providing the necessary assurance for halal meat consumers, especially from the Muslim communities.

This paper is one of the first to provide insights of halal meat supply chain operations in a non-Muslim-majority environment. This paper also took in account various stakeholder groups that were involved directly with halal meat supply chain operations in Australia rather than focusing on a single stakeholder group which gives a better understanding of the whole supply chain operations.

There is limited knowledge of the sustainable halal food supply management in Brunei Darussalam (Brunei), although it is reputable in the halal economy and advocates the United Nations (UN) Sustainable Development Goals (SDGs). Therefore, this paper highlights issues faced in a small, rentier halal market and proposes sustainable supply chain management (SSCM) initiatives for halal-certified food companies in Brunei.

This paper draws data from published academic research and employs a normative and narrative assessment of SSCM and halal supply chain literature.

Four normative SSCM initiatives and propositions that could be implemented by Brunei halal-certified food businesses in achieving the SDGs are highlighted: responsible sourcing, environmental purchasing, sustainable packaging and green transportation.

This viewpoint paper provides a basis for achieving the “Brunei Vision 2035” through a sustainable supply chain lens that may increase well-being and develop a productive and sustainable economy. It also lays a foundation for realising the SDGs, specifically Goal 12 of Sustainable Consumption and Production.

The dedicated attention to smaller halal markets, such as Brunei, would enrich the literature, reveal unforeseen issues or address gaps in the domains of SSCM and halal food supply chains.

The aim of this study is to discover the critical success factors (CSFs) for the Halal supply chain management because this area is gaining recognition. Plus, the aim is to use the CSFs for future research.

The study is based on the application of CSFs on the Halal supply chain. A comprehensive literature review is undertaken to discover the CSFs of conventional supply chain and to apply it to the Halal supply chain.

Government support, transportation planning, information technology, human resource management, collaborative relationship, Halal certification and Halal traceability are the CSFs for the Halal supply chain.

This study only discusses the CSFs related to the Halal supply chain and ignoring other forms of Halal businesses. This study only concerns on English literatures and omit other languages. The study lacks empirical evidence and future research should be done to test the CSFs relevancy.

This study addresses stakeholders of the Halal supply chain CSFs, which have not been fully understand and appreciated.

CSFs concept has never been attempted on the Halal supply chain. Therefore, this study appraises the concept of CSFs and adds value to the knowledge on the Halal supply chain.

The purpose of this study is to identify the risks that exist in halal meat supply chain activities and to carry out a risk assessment using the fuzzy best-worst method (FBWM) along with mitigating risks using the risk mitigation number (RMN).

The method used is to collect several literature reviews related to the halal meat supply chain, which has information relevant to the risks of the meat industry in Indonesia. Then, a focus group discussion was held with several experts who play a role in the meat industry in Indonesia, and 33 identified risks were identified in halal meat supply chain activities. The proposed methodology uses FBWM and RMN in conducting risk assessment and mitigation in the meat industry in Indonesia.

The analysis reveals that priority risk is obtained by using the global weight value on the FBWM, and then risk mitigation is carried out with RMN. Priority mitigation strategies can mitigate some of the risks to the meat industry in Indonesia. The proposed mitigation strategy is designed to be more effective and efficient in preventing risks that can interfere with product halalness in halal meat supply chain activities in the Indonesian meat industry.

The implications of this study highlight the need for collaboration among stakeholders, improved risk assessment methodologies and the expansion of research into other halal supply chains. By addressing these implications, the halal industry can enhance its integrity, consumer confidence and overall contribution to the global market.

This research provides an integrated approach to identifying, analyzing, assessing and mitigating risks to the meat industry in Indonesia.

Multiplicity and conflicting Halal standards involve unnecessary repetition of testing for demonstrating the Halal integrity of the process and the product, thus making it difficult for the Halal commodities to get traction in international markets. The purpose of this paper is to suggest initiatives to facilitate harmonisation of Halal standards as to eliminate trade barrier of Halal and to assure the availability of Halal consumables to larger masses.

Ranking of the initiatives for the harmonisation of Halal standards taking in consideration the costs of accomplishment and associated benefits obtained has been done through the application of integrated Interpretive Ranking Process (IRP) and Fuzzy Total Interpretive Structural Modelling (Fuzzy TISM). This integrated methodology with the weighted criteria have refined the value of the net dominance of different variables, thereby increasing the efficacy of IRP in decision making.

Findings suggest that strengthening the strategic coordination and collaboration among competent HCBs is a significant initiative. This initiative needs to be undertaken to mitigate the conflict between HCBs. This necessitates to develop a common platform in making the collective decision for effectively controlling Halal businesses. Moreover, recognising competent HCBs will prompt the effective implementation and execution of Halal standards across the supply chain, and ease the global trading of Halal products. A framework has been conceptualised to enable harmonisation of Halal standards which intimates to develop globally agreed protocols for Halal practices.

The framework presented may act as a prelude to harmonise Halal standards and may positively affect the international trade of Halal commodities by phasing out the discriminatory and market-impeding standards.

A harmonised system may provide correct information to the stakeholders and may help in making an informed decision.

The purpose of this paper is to empirically analyze the factors affecting Muslim consumers’ willingness to pay (WTP) for Halal food, products and operations by employing theory of reasoned action.

This study has used quantitative research methodology and collected data from 350 questionnaires from a densely populated city of Pakistan. Partial least squares-structural equation modeling was used to analyze the data.

The results show that the concerns about Halal, religiosity, perception of usefulness of Halal and product ingredients have a significant impact on WTP for Halal foods, while attitude has an insignificant impact on WTP. Moreover, the extent of demand for Halal certification is significantly affected by WTP.

The study highlighted the concerns of the Muslim consumers with respect to Halalness of the products and operations despite living in a Muslim country. It is recommended that the policy makers, food authorities and health institutions should conduct regular inspections of foods, products and producers’/manufacturers’ operations to ensure that all the procedures from manufacturing of the raw material till the finished goods follow Islamic principles to make them completely Halal.