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The Impact of Kosher and Halal on Consumers

In: Consumer Perceptions and Food

Author

Listed:
  • Joe M. Regenstein

    (Cornell University)

  • Dora Marinova

    (Curtin University)

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.

Suggested Citation

  • Joe M. Regenstein & Dora Marinova, 2024. "The Impact of Kosher and Halal on Consumers," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 45-65, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_3
    DOI: 10.1007/978-981-97-7870-6_3
    as

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