An exploratory treatise on consciousness and espousal of halal supply-chain: an Indian perspective

The purpose of this research is to be acquainted with the awareness and approval of halal supply chain among Indian manufacturers and distribution network members for haulage and warehousing activities from the perception of respective service suppliers. A total of 20 respondents, which consist of 10 transportation companies and 10 warehousing companies from the State of Andhra Pradesh in India were selected for the study by using purposive sampling method. The principal focal points of the discussions are on awareness and adoption of halal transportation and warehousing services chosen for the study in the comprehensive halal supply chain. A total of 90 percent and 70 percent of respondents from the transportation and warehousing companies respectively agreed that they know only about the concept of halal but do not have any exposure and ken on the halal supply chain. However, findings of this research won’t have extensive validity in the market, gaining an enough familiarity with the halal supply chain in the Indian social context is of immense importance. This is a pioneering attempt aimed to investigate the awareness and adoption levels of halal supply chain among Indian businessmen which are precious for supply chain companies to customize their services in the country as well to the world of academia

Green Halal Supply Chain in Malaysian Halal Food Companies: A Conceptual Framework

The aim of becoming a global Halal hub has been outlined in the Third Industrial Master Plan 20062020 (IMP3) and Malaysia now is on target to attain the status by 2020. However, the progression needs to be geared with a holistic ecosystem that enable closing compliance loop within Halal supply chain. Thus, calling for sustainable development to strengthen the Halal definition. Despite the urge, the degree of readiness to employ green practices in Halal food industry is still vague and the issues are still new and developing. Food industry is one of the major contributors to environmental problems, large amount of waste is generated from food industry, by promoting sustainability in producing Halal food can reduce their environmental footprint and will benefit Malaysia where other countries can recognize Malaysian Halal standards not only for hygiene and safety but also as a symbol of eco-friendly practices. Therefore, green Halal supply chain is now seen to be central towards global Halal hub. Responding to these needs, this study is expected; (1) to identify what are the green practices implemented in collaboration with supplier and customer in managing Halal food supply chain (2) to assess what is sustainable performance achieved from green practices implemented (3) to determine if supplier-customer collaboration moderates the impact of green practices on sustainable performance. This study will employ mixed methods of qualitative and quantitative to answer the studys objectives. Overall, this study is expected to present a model that provides a comprehensive view on Green Halal supply chain concerning supplier-customer collaboration in green practices. The model can help the industry and policy maker to identify what green practices are feasible to collaborate with and what are the related benefits and barriers. Engaging Green Halal Supply Chain can further improve Malaysian reputation as the worlds leading Halal hub

Factors influencing sertu cleansing integrity in halal logistics.

Nowadays, the integrity of halal product status is important for Muslim consumers. Sertu cleansing operations is to ensure that transportation and logistics carrying halal products are assured with no occurrence of contamination from non-halal sources in halal logistics. However, the study on sertu cleansing in Malaysia is still low. Therefore, this concept paper attempts to discuss factors in sertu cleansing integrity as stated in Malaysian Standards MS1500: 2009 for halal food production, preparing, handling, and storage, and MS2400: 2010 for halalan-toiyibban assurance pipeline or known as halal supply chain management. The factors in halal cleansing that influence the halal product integrity such as: sertu procedure; process or method of sertu cleansing; people engaged in these activities; and the sertu cleansing products. This paper generates awareness and provides better understanding on the factors influencing sertu cleansing in assuring halal integrity of halal food products and other related products

Behavioural Intention to Purchase Remanufactured Automotive Components: The Mediating Effect of Attitude

Purpose: The aim of this study is to examine the mediating factor of attitude on the consumers’ intention to purchase the remanufactured automotive components in Malaysia.   Theoretical framework: The Theory of Perceived Behaviour (TPB) can be expanded, in accordance with Ajzen (1991), by adding new variables or modifying the present paths between variables. As previously mentioned, the TPB contends that attitude, subjective norms, and perceived behavioural control serve as the three pillars that support behavioural intention. However, other researchers asserted that the model's ability to predict actual behaviour may be improved by other variables that are not been included by TPB (Armitage and Conner, 1999, 2001). Therefore, the present study attempts to extend the TPB by including new variables, i.e., perception on the quality, perception about price and environmental consciousness.   Design/Methodology/Approach: The quantitative study used primary data that gathered from 561 vehicle users using purposive sampling. Data were analysed using Partial-Least Square - Structural Equation Modelling (PLS-SEM) to examine the mediating effects and the strength of the relationships among the constructs.   Findings: The results reveal that price (P) and subjective norm (SN) have significant positive relationship with attitude. Furthermore, attitude, subjective norm, price, and perceived behavioural control (PBC) exert significant positive effect on the behaviour intention (BI) to purchase remanufactured automotive components. Moreover, the findings indicate that attitude significantly mediates the relationship between price, subjective norms and behaviour intention.   Research, practical & social implications:  The results of this study emphasized that remanufacturers need to implement various marketing strategies including discounts and advertisements to bring positive influence on consumers’ behaviour intention to purchase remanufactured automotive components.   Originality/Value:  This study extends the Theory of Planned Behaviour (TPB) by incorporating price, quality and environmental consciousness perceptions. The expanded theoretical framework improved the predictive ability of the TPB.

Private food law: Governing food chains through contract law, self-regulation, private standards, audits and certification schemes

Since the turn of the Millennium, world-wide initiatives from the private sector have turned the regulatory environment for food businesses upside down. For the first time in legal literature this book analyses private law initiatives relating to the food chain, often referred to as private (voluntary) standards or schemes. Private standards are used to remedy flaws in legislation in order to reach higher levels of consumer protection than the ones chosen by the EU legislature and to manage risks and liability beyond the traditional limits of food businesses. We see that litigation is no longer solely framed by legislative requirements, but ever more by private standards such as GlobalGAP, BRC, IFS, SQF and ISO. These private standards incorporate public law requirements thus embedding them in contractual relations and exporting them beyond the jurisdiction of public legislators. This book also addresses how private standards play a role in defining specific markets of growing importance. It is noted that organic standards have found an interesting symbioses with public law. Another development on this topic is that food businesses are inspected more often by private auditors than by public inspectors. Effects in terms of receiving or being denied certification far outweigh public law sanctions. In short private law has changed an entire legal infrastructure for the food sector. It emerges as competing with the public law regulatory infrastructure. This book is of interest to all who concern themselves with food law legislation and litigation and the evolving role of private standards on changing the landscape of food chains and innovation

Qualities of food

This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or people?; what social and organisational processes result in foods being certified as of decent or proper quality?; how has dissatisfaction with the food system been expressed?; what alternatives are thought to be possible? The book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics

Sustainable Lean production model through alliance model in food industry

In today’s environment, the food industry is a hot topic facing continuous challenges, which creates a need to quickly adapt to different changes and demands and apply continuous improvement to its manufacturing processes. The SME businesses in the food industry are facing hard competition, and therefore, it puts pressure on creating new methods that contribute to increased sustainability in the industry as well as gaining competitive advantage from an economic perspective. The aim of the research was to examine the creation of sustainable solutions with Lean principles from a small and medium-sized (SME) approach, a combination of Lean and green collaboration methods. Lean production models such as 5R, DMAIC, and DLL are examined, and the benefits of those models in the SME food industry. As a secondary objective, this research focused on how to create more sustainable value to a product from a Lean and Green thinking approach. The research was done by gathering data on a survey with food producers and retailers. Interviews with food producers and retailers were also held. Results showed that there was a huge interest in additional digital solutions to improve the food production and distribution chain. The results also found barriers in bureaucracy and conflicts between different rules as a bottleneck in achieving full efficiency in the food production and distribution chain. The survey participants stated that the cooperation between food producers and retailers should be improved, and to reduce the food storage amounts, this to grant more fresh products, and this action would also minimize waste. New solutions in the distribution chain were presented, such as a flexible application that could be used for the transport of different products in the food production and distribution chain